Classic Seafood Chicken Paella Recipe

If you are looking to impress friends or simply enjoy a vibrant, satisfying meal, this Classic Seafood Chicken Paella Recipe is your new best friend in the kitchen. Bursting with the rich flavors of tender chicken, spicy chorizo, fresh seafood, and saffron-infused rice, this dish perfectly balances heartiness and elegance. Each bite offers a delightful combination of textures and colors, transporting you straight to the sunny coast of Spain. Once you discover the magic behind this classic recipe, it’ll become a cherished staple in your culinary rotation.

Ingredients You’ll Need

To create this Classic Seafood Chicken Paella Recipe, you’ll only need a handful of simple but essential ingredients. Each one plays a crucial role in building layers of flavor, texture, and vibrant color, ensuring your paella is nothing short of spectacular.

• Olive oil (2 tablespoons plus more if needed): A fragrant base that enhances every other ingredient in the pan.
• Boneless, skinless chicken thighs (1 pound): Juicy and tender, perfect for soaking up saffron and spices.
• Kosher salt (½ teaspoon): Helps to season and bring out the natural flavors of the meats and vegetables.
• Freshly ground black pepper (¼ teaspoon): Adds a subtle kick without overpowering.
• Spanish chorizo (8 ounces, sliced): Brings smoky, spicy depth that pairs beautifully with the seafood.
• Onion (1, finely chopped): Builds the aromatic foundation of the dish.
• Red bell pepper (1, seeded and finely chopped): Adds sweetness and vibrant color.
• Garlic (2 cloves, minced): Injects fragrant warmth and complexity.
• Tomatoes (2, peeled and finely diced): Create the rich sofrito base vital to classic paella.
• Short-grain Spanish rice (1½ cups): The star ingredient absorbing all the delicious liquids, best with Bomba or Calasparra.
• Low-sodium chicken broth (4 cups, warmed): Infuses the dish with moisture and flavor while allowing control over saltiness.
• Saffron threads (1 pinch): The golden tint and delicate flavor that define true paella.
• Smoked paprika (½ teaspoon): Adds a smoky depth that ties the chorizo and rice together.
• Flat-leaf parsley (½ cup, finely chopped, divided): For freshness and a pop of green when finished.
• Frozen peas (½ cup): Provide natural sweetness and texture contrast.
• Large shrimp (12, peeled and deveined): Tender seafood flavor with a beautiful presentation.
• Mussels (1 dozen, scrubbed and debearded): Add briny sweetness and make the dish feel extra special.
• Lemon wedges (optional): For that final bright, citrusy kick at the table.

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 the bite-sized chicken thighs with kosher salt and black pepper, then sauté them until they develop a beautiful golden brown crust, about 5 to 7 minutes. This step locks in juices and creates a savory base, so don’t rush it. Once browned, remove the chicken and set it aside for later.

Step 2: Cook the Chorizo

Using the same pan, add the sliced Spanish chorizo. As it cooks, the chorizo will release its smoky oils, infusing the pan with rich aromas. Let the chorizo brown nicely, about 3 to 4 minutes, then take it out and set it alongside your chicken. These browned bits left behind will add plenty of flavor in the next step.

Step 3: Sauté the Aromatics

Add a little more olive oil if the pan looks dry, then toss in the chopped onion, red bell pepper, and minced garlic. Sauté gently until the onion becomes translucent and fragrant, about 5 minutes. This combination creates the fragrant foundation for your sofrito, the essential flavor base in paella.

Step 4: Build the Sofrito

Stir in the peeled, finely diced tomatoes and let them cook down for another 3 minutes. This sofrito melds all your aromatics into a rich, slightly thickened sauce that will beautifully coat the rice in the coming steps. Use a spatula to gently push the sofrito toward the sides of the pan, creating a snug spot for the rice in the middle.

Step 5: Toast the Rice

Pour the short-grain Spanish rice into the center of the pan and toast it for 1 to 2 minutes. Toasting gives the rice a nutty undertone and helps it stay firm after cooking. Then, carefully stir the rice into the sofrito mixture so each grain is generously coated with the flavor-packed base.

Step 6: Add Broth and Saffron

Warm your chicken broth separately to keep the cooking temperature stable. Pour the broth along with the saffron threads into the pan, making sure the mixture is evenly distributed. Resist the temptation to stir from this point on — allowing the rice to cook undisturbed helps develop the beloved socarrat, the crisp caramelized crust on the bottom of the paella.

Step 7: Return Meat and Season

Nestle the chicken and chorizo back into the pan, then sprinkle the smoked paprika and half of your chopped parsley over the top. Give the pan a gentle shake to settle everything, but again, avoid stirring. This layer of flavors ensures each bite is perfectly balanced between tender meats and smoky spice.

Step 8: Simmer the Base

Let the paella simmer gently for about 15 minutes. During this time, the rice absorbs the saffron-infused broth, plumping up and swelling with deliciousness. You’ll start to smell that iconic aroma filling your kitchen, a sign you’re well on your way to a memorable meal.

Step 9: Add Seafood and Peas

Scatter the frozen peas evenly over the surface of the rice, then arrange the peeled shrimp and mussels on top, pressing them lightly into the rice so they cook evenly. Cook for another 10 minutes, or until the mussels have opened and the shrimp are perfectly pink and curled. Remember to discard any mussels that fail to open.

Step 10: Rest the Paella

Remove the pan from heat and cover it loosely with a lid or foil. Let the paella rest for 5 minutes; this allows the flavors to settle and the rice to finish steaming to that ideal texture.

Step 11: Finish and Garnish

Sprinkle the remaining chopped parsley over the top for a fresh, green touch and serve alongside lemon wedges to brighten every mouthwatering bite. Now you’re ready to enjoy the fruits of your labor in this Classic Seafood Chicken Paella Recipe!

How to Serve Classic Seafood Chicken Paella Recipe

Garnishes

Fresh parsley isn’t just for looks; its bright, herbaceous flavor cuts through the richness of the chorizo and seafood, giving the dish a lovely balance. Lemon wedges are perfect for squeezing over the top, adding a zesty contrast that awakens all the other flavors. Feel free to add a drizzle of good-quality olive oil for extra silkiness.

Side Dishes

This paella is beautifully complete on its own, but if you want to create a more robust meal, a simple green salad with vinaigrette or grilled vegetables pairs well. Crusty rustic bread is also fantastic for mopping up every last flavorful bit from the pan. Avoid anything too heavy; let the paella shine!

Creative Ways to Present

For a festive touch, serve your Classic Seafood Chicken Paella Recipe straight from the pan at the center of the table. It makes for a fun, communal dining experience. Alternatively, serve individual portions over a bed of lightly wilted greens for a classy presentation that impresses but keeps things casual and inviting.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Classic Seafood Chicken Paella Recipe, transfer them to an airtight container once cooled. Store in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even more delicious meal the next day.

Freezing

Because of the seafood and rice textures, freezing isn’t recommended as it may affect the quality and taste noticeably. For best results, freeze chicken and chorizo separately before cooking if you want to prep ingredients ahead of time.

Reheating

To reheat, gently warm your paella in a skillet over low heat, adding a splash of broth or water to revive the rice’s moisture. Cover the pan to create steam and keep the seafood tender without drying out your dish. Avoid the microwave to preserve the original texture and flavors.

FAQs

Can I use other types of seafood in this paella?

Absolutely! You can add clams, calamari, or even firm fish chunks. Just adjust cooking times accordingly to avoid overcooking delicate seafood.

What if I don’t have Spanish short-grain rice?

While Bomba or Calasparra rice is ideal for absorbing liquid without becoming mushy, you can substitute Arborio rice if necessary. Just keep a close eye while cooking as it releases starch differently.

Can I make this paella vegetarian?

Yes! Substitute the chicken and chorizo with hearty vegetables like artichokes, mushrooms, and bell peppers, and use vegetable broth instead of chicken broth for a flavorful vegetarian version.

Is it okay to stir the rice while cooking?

Traditional paella is never stirred once the broth is added. This allows a crust called socarrat to form on the bottom and prevents the rice from turning gluey.

How important is saffron in the paella?

Saffron is key to authentic paella flavor and color. While it can be pricey, a small pinch goes a long way. If you don’t have saffron, turmeric can be a substitute but will lack the unique floral notes.

Final Thoughts

You absolutely have to try this Classic Seafood Chicken Paella Recipe if you’re craving a dish that delivers on flavor, elegance, and memorable moments around the table. With its perfectly cooked rice, tender meats, and fresh seafood all bathed in saffron-scented broth, it’s a dish that feels like a celebration every time. Roll up your sleeves and dive in — your taste buds will thank you!

Print