Ingredients
Proteins
- 4 boneless, skinless chicken thighs, cut into pieces
- ½ lb Jumbo shrimp or prawns (about 12), peeled with tail on
- ½ lb mussels (about 10-12), cleaned, beards removed
- 8 oz calamari rings
Vegetables & Herbs
- 1 onion, diced
- 1 bell pepper, diced (½ red and ½ green preferred)
- 4 cloves garlic
- 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
- ¼ cup fresh chopped parsley, divided
- 1/2 cup frozen peas
Liquids & Seasonings
- ¼ cup extra virgin olive oil (Spanish EVOO preferred)
- Bay leaf (1 leaf)
- 1 teaspoon paprika, sweet or smoked
- 1 pinch saffron threads
- Salt and pepper to taste
- ¼ cup white wine
- 5 cups chicken broth
- Lemons, for garnish
Grains
- 2 cups Spanish rice (short grain rice like bomba or calasparra recommended)
Instructions
- Prepare the base: Heat olive oil in a large skillet over medium heat. Add diced onion, bell peppers, and garlic, cooking until the onion becomes translucent, about 5 minutes. Then add finely diced tomatoes, bay leaf, paprika, saffron threads, salt, and pepper. Stir the mixture and cook for an additional 5 minutes to blend flavors.
- Deglaze with wine: Pour in the white wine and continue cooking for 10 minutes, allowing the alcohol to evaporate and flavors to concentrate. Taste and adjust salt as needed.
- Add chicken and rice: Incorporate the chicken pieces, 2 tablespoons of chopped parsley, and the Spanish rice into the skillet. Stir for one minute to coat the rice and chicken in the flavorful mixture.
- Add broth and distribute: Slowly pour the chicken broth evenly around the pan. Gently jiggle the pan to help distribute the rice into an even layer. Avoid stirring from this point forward to allow the formation of the crispy crust.
- Simmer the rice: Bring the mixture to a boil, then reduce the heat to medium low. Give the pan a gentle shake once or twice during cooking but do not stir. Cook uncovered for 15 to 18 minutes until most of the liquid is absorbed and the rice is nearly tender on top.
- Add seafood and peas: Arrange the shrimp, mussels, and calamari rings nestled into the rice mixture. Sprinkle the frozen peas over the top and continue cooking without stirring for another 5 minutes. If the rice is still undercooked, add ¼ cup more broth or water and cook a bit longer until done.
- Rest the paella: Remove the skillet from heat. Cover with a lid or aluminum foil, then place a kitchen towel over it to seal in heat. Allow the paella to rest undisturbed for 10 minutes to finish cooking and develop flavors.
- Serve and garnish: Sprinkle the remaining chopped parsley over the paella and garnish with lemon slices. Serve warm, enjoying the crispy socarrat at the bottom and the rich, infused seafood and chicken flavors.
Notes
- This recipe is a simplified version of the traditional Paella Mixta from Madrid and does not require a special paella pan.
- Do not stir the rice after adding broth to allow the formation of the socarrat, the crispy bottom crust prized in paella.
- Saffron threads add essential aroma and color; toast lightly if desired before adding.
- Use short-grain Spanish rice varieties like bomba or calasparra for authentic texture.
- Cleaning mussels properly and discarding any that do not close when tapped is important for safety.
- Adjust seafood types according to preference or availability (e.g., clams instead of mussels).
- Resting the paella covered after cooking improves flavor melding and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
