This Easy Chicken and Seafood Paella will bring Mediterranean flavors to your table! Saffron-infused Arborio rice, juicy prawns, salty mussels, and delicate chicken come together in this colorful meal to create a visual and culinary feast. The subtle saffron and smoked paprika combination makes every mouthful excellent, adding a warm, savory depth.
This paella is quick and straightforward to prepare. It makes a beautiful centrepiece for any event or is perfect for lunch or supper. When you serve it fresh, enjoy a nutrient-dense delight that will take you right to Spain! Find out all the information by reading the recipe!
Table of Contents
Recipe Details
Difficulty: easy4
servings25
minutesIngredients
300g of Arborio rice
500ml of chicken broth
150g of chicken breast, diced
200g of shrimp, deveined
100g of mussels, cleaned
1 medium onion, chopped
2 cloves of garlic, minced
1 bell pepper, diced
1 tsp of smoked paprika
1/2 tsp of saffron threads
Salt to taste
Olive oil for cooking
Fresh parsley for garnish
Notes
- Don’t forget to avoid rinsing!
Kitchen Tools Needed:
- Large skillet
- Wooden spoon
- Measuring cups
- Knife
- Cutting board
Instructions For Making Chicken and Seafood Paella:
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken breast and sauté until browned, about 5 minutes.
- Stir in chopped onion, garlic, and bell pepper; cook until softened, about 3 minutes.
- Add Arborio rice, smoked paprika, and saffron; stir well to combine and toast the rice for 2 minutes.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce the heat to low and simmer for about 10 minutes, without stirring.
- Add the shrimp and mussels on top of the rice, cover the skillet, and cook for an additional 5 minutes or until the seafood is cooked through.
- Remove from heat, fluff the rice with a fork, and let it rest for a few minutes.
- Garnish with fresh parsley before serving.
Macros:
- Total Calories: 500kcal
- Carbs: 80g
- Proteins: 40g
- Fats: 10g