Classic Seafood Chicken Paella Recipe

If you have been craving a dish that combines the vibrant flavors of the sea and succulent chicken in a festive, one-pan meal, look no further than this Classic Seafood Chicken Paella Recipe. It’s a stunning celebration of Spanish tradition, bringing together tender chicken thighs, smoky chorizo, fresh shrimp, and mussels all harmonized with saffron-infused rice. This recipe promises not only a feast for your taste buds but also an irresistible colorful presentation that will impress friends and family alike. Whether you’re a seasoned cook or stepping into the world of paella for the first time, this recipe is approachable and deeply satisfying.

Ingredients You’ll Need

The magic of this Classic Seafood Chicken Paella Recipe lies in its simple yet thoughtfully selected ingredients. Each plays a crucial role in building that iconic paella flavor, texture, and vivid appearance — from the saffron’s aroma to the smoky kick of Spanish chorizo and the ocean-fresh seafood.

• 2 tablespoons olive oil: The essential fat that helps brown the chicken and chorizo while adding a rich base flavor.
• 1 pound boneless, skinless chicken thighs: Chosen for their tenderness and juiciness, cut into bite-sized pieces for even cooking.
• ½ teaspoon Kosher salt: For perfect seasoning to bring out the natural flavors of the chicken and other ingredients.
• ¼ teaspoon freshly ground black pepper: Adds a subtle heat to balance the dish.
• 8 ounces Spanish chorizo: Sliced chorizo provides a smoky depth and savory bite essential for authentic paella.
• 1 onion, finely chopped: Adds sweetness and body when sautéed.
• 1 red bell pepper, seeded and finely chopped: For vibrant color and a mild, sweet crunch.
• 2 cloves garlic, minced: Aromatic foundation that intensifies the overall flavor.
• 2 tomatoes, peeled and finely diced: Create the sofrito base that infuses the rice with fresh tomato goodness.
• 1½ cups short-grain Spanish rice (Bomba or Calasparra): Absorbs liquid beautifully without turning mushy, critical for perfect paella texture.
• 4 cups low-sodium chicken broth, warmed: The cooking liquid that imparts savory moisture to the rice.
• 1 pinch saffron threads: The prized spice that lends a golden hue and distinctive aroma.
• ½ teaspoon smoked paprika: Adds smoky warmth to tie the flavors together.
• ½ cup finely chopped flat-leaf parsley, divided: Fresh herbaceous notes for garnish and mixing in.
• ½ cup frozen peas: Bright green bursts of sweetness and texture.
• 12 large shrimp, peeled and deveined: Tender seafood that cooks quickly to complement the dish.
• 1 dozen mussels, scrubbed and debearded: Add briny richness and visual appeal when opened.
• Lemon wedges (optional, for serving): A fresh citrus boost that brightens each bite.

How to Make Classic Seafood Chicken Paella Recipe

Step 1: Brown the Chicken

Start by heating 2 tablespoons of olive oil in a large 14-inch skillet or paella pan over medium heat. Season your bite-sized chicken pieces with salt and pepper, then brown them until they develop a beautiful golden crust, about 5 to 7 minutes. This step locks in juiciness and creates flavorful fond to build on later. Once browned, remove the chicken from the pan and set it aside.

Step 2: Crisp the Chorizo

In the same pan, add the sliced chorizo and cook until it starts to brown and release its smoky oils. This will infuse your pan with a depth of flavor that is signature to this paella recipe. Once ready, remove the chorizo and set it aside with the chicken to join in at the end.

Step 3: Sauté the Vegetables

Add a little more olive oil to the pan if necessary, then toss in the finely chopped onion, red bell pepper, and minced garlic. Sauté these until the onions turn translucent and fragrant, creating a sweet and aromatic base to carry the dish forward.

Step 4: Make the Sofrito

Stir in the peeled and diced tomatoes and cook for an additional 3 minutes. This mixture, known as sofrito, is the flavor powerhouse that will infuse every grain of rice with richness and balance.

Step 5: Toast the Rice

Push the sofrito to the sides of the pan and add your short-grain Spanish rice to the center. Toast the rice for 1 to 2 minutes, allowing it to absorb some oil and begin toasting. Then mix it thoroughly with the sofrito for that wonderful interplay of flavors.

Step 6: Add Broth and Saffron

Pour in the warm chicken broth and sprinkle in your pinch of saffron threads. Spread the ingredients evenly and resist the urge to stir from this moment onward—this creates the beloved crust or socarrat at the bottom of your paella.

Step 7: Reintroduce Chicken and Chorizo, Add Spices

Return the browned chicken and chorizo to the pan, distributing them evenly. Sprinkle over smoked paprika and half the parsley, then gently shake the pan to settle everything in place without disturbing the rice’s even layer.

Step 8: Simmer the Rice

Let the paella simmer gently for about 15 minutes, allowing the rice to soak up all that aromatic broth and start to develop the signature texture of perfect paella.

Step 9: Add Peas and Seafood

Now sprinkle the peas over the rice, then artfully arrange the shrimp and mussels on top, giving them a slight push into the rice. Continue cooking for another 10 minutes until the shrimp turns pink and opaque and the mussels open wide, signifying they are perfectly cooked (discard any unopened mussels).

Step 10: Rest the Paella

Remove the pan from heat and cover it with a lid or foil. Let your Classic Seafood Chicken Paella Recipe rest for 5 minutes to let flavors meld and the rice finish absorbing any remaining liquid.

Step 11: Garnish and Serve

Finish by scattering the remaining fresh parsley on top for a bright contrast and serve with lemon wedges on the side for a fresh, zesty splash that complements the rich seafood and smoky chicken perfectly.

How to Serve Classic Seafood Chicken Paella Recipe

Garnishes

Garnishing your paella with freshly chopped parsley and lemon wedges not only adds a visual pop but also brightens the dish’s robust flavors. The citrus cuts through the richness of the seafood and chorizo, making every bite balanced and refreshed.

Side Dishes

A simple green salad with a light vinaigrette or a rustic crusty bread are fantastic companions to this hearty paella. They add freshness and a satisfying crunch without competing with the complex flavors in the pan.

Creative Ways to Present

Serve the paella straight from the pan at the center of your table to create an inviting communal atmosphere, encouraging everyone to dig in together. For parties, try layering the seafood on top in a decorative pattern or adding edible flowers for an extra special look.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, which is rare with this flavorful dish, store them in an airtight container in the refrigerator for up to three days. Make sure the paella is cooled completely before sealing to preserve texture and taste.

Freezing

While paella is best fresh, you can freeze leftovers by placing them in a freezer-safe container. To protect its delicate seafood components, it’s advisable to freeze plain saffron rice and meats separately if possible, for up to one month.

Reheating

To reheat, gently warm the paella on the stovetop over low heat with a splash of broth to restore moisture. Avoid microwaving if you can, as this can make the rice dry and the seafood rubbery.

FAQs

Can I use other types of seafood for this Classic Seafood Chicken Paella Recipe?

Absolutely! While shrimp and mussels are traditional, feel free to add clams, squid, or even lobster depending on your preferences and availability.

What if I can’t find Spanish short-grain rice?

If Spanish rice varieties like Bomba or Calasparra aren’t accessible, arborio rice is a decent substitute, though the texture won’t be quite the same. Avoid long-grain rice as it won’t absorb liquid properly.

Is saffron necessary?

Saffron is key for authentic flavor and the beautiful golden color in this dish, but if it’s unavailable, a mix of turmeric and paprika can be used as a budget-friendly alternative.

Can I make this paella vegetarian?

Definitely! Omit the chicken, chorizo, shrimp, and mussels, and replace them with hearty vegetables like artichokes, mushrooms, and roasted red peppers along with vegetable broth.

How do I achieve the crispy socarrat layer?

To get that prized crust at the bottom, avoid stirring the rice after adding broth, and finish cooking over medium heat so the bottom gently crisps without burning. A shallow pan helps distribute heat evenly.

Final Thoughts

Once you try this Classic Seafood Chicken Paella Recipe, you’ll understand why it’s a cherished favorite for gatherings big and small. The layers of flavor, the colorful presentation, and the joyful tradition of sharing from one pan make it a truly special meal. So heat up your paella pan, gather your ingredients, and dive into a delicious experience that brings a little bit of Spain right into your kitchen.

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