Seafood and Chicken Paella

Seafood and Chicken Paella

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50 m
Calories: 343
4 people

Rice recipes hold a prominent place in our cuisine. So much that we even have a section dedicated to this widely used ingredient in kitchens around the world. Many Spanish families have a deeply rooted tradition of enjoying a delicious rice paella on Sundays, whether it's made with meat, seafood, or the original paella and its ingredients. Or as in the case of the recipe we propose today, a mixed paella, which includes various types of meats, seafood, and vegetables.

Making a paella is always a delicate matter, as it is prepared very differently in each home and in many provinces. The one we present, the mixed paella, is a variant that includes seafood and chicken.

I recommend that for this recipe you choose a bomba-type rice, with a round grain, as it is very tasty in these types of dishes. As for the rest of the ingredients, we encourage you to make the modifications you deem appropriate, you can add your favorite fish, clams, other types of meat, broad beans, broccoli pieces, etc.

The preparation of this recipe is easy and simple, and we are sure that by following the detailed step-by-step guide that we will show you below, and watching the video that we also share, you will have no problems making a great dish.

Do you want to know how to make this delicious mixed paella? Let's get started with the recipe!

Ingredients for Seafood and Chicken Paella for 4 people

  • Chicken breast – 270 grams
  • Pork ribs – 270 grams
  • Red prawns – 280 grams
  • Cuttlefish – 275 grams
  • Mussels – 300 grams
  • Rice – 300 grams
  • Onion – 1 unit
  • Red pepper – 1/2 unit
  • Tomatoes – 3 units
  • Peas – 70 grams
  • Fish stock – 1200 milliliters
  • White wine – 150 milliliters
  • Sweet paprika – 1 small tablespoon
  • Saffron – 0.1 grams
  • Salt – to taste
  • Black pepper – to taste
  • Olive oil – 4 large tablespoons

How to make the recipe Seafood and Chicken Paella

  1. First, season the pork ribs and chicken breasts. Heat olive oil in a paella pan and brown the meat on both sides until it turns golden. As it cooks, remove it from the pan. It's important not to cook it too much to avoid it becoming dry.
  2. After cooking the meat, place the prawns in the paella pan and sear them lightly. Then, cook the chopped cuttlefish for a couple of minutes. Cut the onion in half, remove the skin, and finely chop each half. Cut the red pepper into small pieces.
  3. Add a little more oil to the paella pan and add the onion and pepper. Add a pinch of salt and cook over medium heat until the ingredients are softened. Meanwhile, cut the tomatoes in half and grate them.
  4. When the pepper and onion are tender, add the pepper, paprika, saffron, and grated tomato. Cook over medium heat for 10 minutes to evaporate some of the tomato's water. Heat the fish stock in a pot.
  5. After 10 minutes, add the rice. Mix it well and cook it for 5 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Meanwhile, cut the pork ribs and chicken breast into bite-sized pieces.
  6. Next, add the pieces of meat to the paella pan. Pour in the hot fish stock and cook over medium heat until the rice is tender. Depending on the type of rice, the cooking time may vary, but for white rice, it should be ready in about 20 minutes.
  7. While the rice cooks, heat the white wine in a skillet. When it comes to a boil, add the mussels and cook them until they open. At that point, remove them from the heat and discard the empty shell. Reserve the shell containing the mussel's body.
  8. After 10 minutes of rice cooking, add the peas. When the rice is ready, distribute the prawns and mussels on top. Remove from the heat and serve it.

Notes and Tips

If you want to make the most of the tomatoes, you can blanch them in plenty of boiling water for a couple of minutes.

Although we haven't mentioned it in the step-by-step, you should clean the mussels before cooking them. You can see how to do this in our steamed mussels recipe.

For this recipe, we have used canned peas; if you use frozen peas, you should add them towards the end of the sauté reparation.

Hope you enjoy this traditional Spanish recipe!

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