Seafood and Chicken Paella

Ingredients

• 1 piece Onion (Finely sliced)
• 1 piece Red bell pepper (Deseeded and diced)
• 500 g Chicken breast (Cut into 2‑3 cm pieces)
• 150 g Frozen peas (Quickly thaw in cold water)
• 500 g Frozen mussels (Thawed, shells kept)
• 200 g Frozen langoustines (Thawed, shelled)
• 200 g Frozen squid (Cut into rings)
• 400 g Canned crushed tomatoes (No added salt)
• 300 g Basmati rice (Rinsed with cold water)
• 3 threads Saffron (Infused in a little hot water)
• 1 tsp Sweet paprika
• 0.5 tsp Turmeric
• 0.5 tsp Ground cumin
• to taste Salt
• to taste Ground black pepper
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley (Chopped, for garnish)
• 350 ml Water (About 1.5 glasses)

Instructions

1. Prepare the ingredients

   Slice the onion, dice the red bell pepper, cut the chicken breast into pieces, rinse the basmati rice with cold water and let it drain. Thaw the seafood (mussels, langoustines, squid) according to the package instructions.

   Time: PT5M

2. Sauté the aromatics

   Heat 2 tablespoons of olive oil in the paellera over medium heat. Add the onion and red bell pepper, sauté for 4 minutes until translucent.

   Time: PT4M

   Temperature: Medium

3. Brown the chicken

   Add the chicken pieces to the pan, season with salt, pepper, paprika, turmeric, cumin and the saffron threads previously infused in 2 tablespoons of hot water. Brown the chicken for 5 minutes, stirring lightly.

   Time: PT5M

   Temperature: Medium

4. Add the rice and tomatoes

   Pour the drained rice into the pan, stir quickly to coat the grains with oil and spices. Add the crushed tomatoes and cook for 2 minutes so the mixture absorbs.

   Time: PT2M

   Temperature: Medium

5. Cook the rice

   Add 350 ml of hot water (or broth) to the pan. Distribute the liquid evenly, reduce the heat to low and let simmer uncovered for 12 minutes, or until the rice has absorbed most of the liquid.

   Time: PT12M

   Temperature: Low

6. Add the seafood and peas

   When the rice is halfway cooked, stir in the squid, mussels and langoustines, then the frozen peas. Arrange the seafood on top without mixing. Cook another 5 minutes until the mussels open and the seafood turns opaque.

   Time: PT5M

   Temperature: Low

7. Rest and finish

   Remove the pan from the heat, cover with a clean kitchen towel and let rest for 5 minutes. Sprinkle with chopped parsley before serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red bell pepper: Yellow bell pepper, Green bell pepper
• Instead of Chicken breast: Boneless chicken thighs
• Instead of Frozen peas: Fresh peas
• Instead of Frozen mussels: Clams
• Instead of Frozen langoustines: Shelled shrimp
• Instead of Frozen squid: Fresh squid
• Instead of Canned crushed tomatoes: Fresh crushed tomatoes
• Instead of Basmati rice: Paella rice (short‑grain rice)
• Instead of Saffron: Turmeric + paprika for color
• Instead of Olive oil: Sunflower oil

Equipment Needed

• Paellera or large shallow pan (30 cm)
• Wooden spatula
• Chef's knife
• Cutting board
• Ladle (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Brown the chicken without constantly stirring to obtain a nice color.
• Do not stir the rice after adding it to the aromatics to avoid a risotto.
• Add the seafood at the correct stage so it cooks without becoming rubbery.

Chef Tips from the Video

• Infuse the saffron in a little hot water before adding to release its full color and aroma.
• Use a carbon steel or enameled cast‑iron paellera to achieve the socarrat, the crispy bottom layer.
• Serve the paella directly in the pan for a convivial effect.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Can be frozen up to 2 months, but the texture of the seafood may degrade slightly.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Thaw the seafood the night before in the refrigerator.
• Pre‑cook the chicken and keep it chilled; add it to the paella at the end of cooking.
• Pre‑mix the spices (paprika, turmeric, cumin, saffron) in a small bowl to save time.