Spanish Paella with Chicken & Seafood

A vibrant Mediterranean dish featuring tender chicken thighs and a medley of seafood, infused with saffron and served on a bed of short-grain rice.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Mediterranean, Spanish

Keyword: Chicken, Mediterranean Cuisine, Paella, Saffron Rice, Seafood

Servings: 4 servings

Calories: 600kcal

4 pieces bone-in, skin-on chicken thighs These succulent pieces offer a rich, tender texture.
1 lb seafood medley (shrimp, mussels, squid) Fresh and vibrant; about 1lb total.
1.5 cups short-grain rice (Bomba or Arborio) Creamy and perfect for soaking up the broth.
4 cups warm chicken broth Aromatic and savory.
1 pinch saffron threads Introduces a unique richness and warm hue.
1 medium onion, diced Forms the aromatic base.
3 cloves garlic, minced Enhances the complexities of flavors.
1 piece bell pepper, diced Adds sweet color and texture.
1 cup peas (fresh or frozen) Offers a delightful contrast.
2 medium fresh tomatoes, grated or 2 tablespoons tomato paste Provides acidity.
1 teaspoon smoked paprika Adds smoky depth.
2-3 tablespoons olive oil Essential for sautéing.
to taste salt and pepper Essential seasonings.
as needed lemon wedges, for serving Bright and zesty for finishing.
as needed fresh parsley, chopped (optional) For a hint of freshness.

Season the chicken thighs generously with salt and pepper.
In a wide, flat pan, heat olive oil over medium-high heat and sear the chicken thighs until golden brown on both sides. Remove and set aside.
Sauté the shrimp and other seafood in the hot pan just until slightly opaque, then remove promptly.
In the same pan, reduce the heat to medium and add diced onions, garlic, and bell peppers. Cook until softened.
Add grated tomatoes or tomato paste, smoked paprika, and saffron threads, thickening the mixture slightly.
Toast the rice in the sofrito for 1-2 minutes, coating well.
Pour in warm chicken broth, bring to a simmer, and nestle the chicken and seafood back into the rice.
Cook uncovered for about 18-20 minutes without stirring until the rice absorbs the broth.
Once most of the broth is absorbed, scatter the peas and cover the pan, cooking for a few more minutes.
Remove from heat, cover with a towel, and let the paella rest for 5 minutes.

Tips: Use quality ingredients for the best flavors. Control your heat for a perfect socarrat and avoid stirring once you add broth.