Seafood Paella with Chicken

Ingredients

• 4 tablespoons Spanish Olive Oil (extra‑virgin, for browning and sautéing)
• 4 pieces Chicken Thighs (skin‑on, bone‑in, trimmed)
• 2 stalks Leeks (white and light green parts only, sliced thin)
• 2 pieces Red Bell Peppers (Spanish‑style, cut into strips)
• 500 grams Bomba Rice (short‑grain, ultra‑absorbent)
• 0.1 grams Saffron Threads (a pinch, steeped in a little warm stock)
• 200 grams Tomato Puree (smooth, no added salt)
• 200 ml Dry White Wine (dry, such as Albariño or Sauvignon Blanc)
• 2 sprigs Fresh Rosemary (lightly bruised)
• 4 liters Seafood Stock (homemade from crab shells, lobster shells, and chicken bones; unsalted)
• 1 large (about 1 kg) Spider Crab (cleaned, shells reserved for stock, meat removed for garnish)
• 200 grams Lobster Legs (pre‑cooked, kept whole for presentation)
• to taste Salt (sea salt preferred)
• to taste Black Pepper (freshly ground)

Instructions

1. Make the Seafood‑Chicken Stock

   Combine crab shells, lobster shells, chicken bones, a carrot, celery, onion, and a bay leaf in a large pot. Cover with cold water, bring to a gentle simmer and cook for 20 minutes, then strain. Do not reduce; keep the full 4 L for the paella.

   Time: PT20M

   Temperature: low simmer

2. Prep the Shellfish

   Remove all usable meat from the spider crab and set aside for garnish. Keep the shells for the stock (already used). Rinse lobster legs and set aside.

   Time: PT10M

3. Chop Vegetables

   Slice leeks thinly (white and light green only) and cut red peppers into strips.

   Time: PT10M

4. Brown the Chicken

   Heat 2 Tbsp olive oil in the paella pan over low heat. Add chicken thighs skin‑side down and cook, turning occasionally, until the skin is deeply golden and the meat is about 80 % cooked, about 15 minutes.

   Time: PT15M

   Temperature: low

5. Sauté Leeks and Peppers

   Add the remaining 2 Tbsp olive oil, then the sliced leeks and red pepper strips. Cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes.

   Time: PT10M

   Temperature: medium‑low

6. Toast the Rice with Saffron

   Stir in the Bomba rice, spreading it evenly across the pan. Sprinkle the saffron threads (pre‑steeped in a splash of warm stock) over the rice and toast, stirring gently for 5 minutes until the rice is lightly fragrant.

   Time: PT5M

   Temperature: medium

7. Add Tomato, Wine, and Herbs

   Create a small well in the center, pour in the tomato puree, white wine, and add the rosemary sprigs. Let the liquid reduce for 3 minutes.

   Time: PT3M

   Temperature: medium

8. Add Stock and Simmer

   Pour the 4 L seafood‑chicken stock evenly over the rice. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered, without stirring, for 35 minutes.

   Time: PT35M

   Temperature: medium‑low simmer

9. Arrange Shellfish and Steam

   Tuck the crab meat, whole spider crab, and lobster legs on top of the rice. Cover the pan tightly with aluminum foil and turn the heat down to low. Let steam for 15 minutes.

   Time: PT15M

   Temperature: low

10. Form the Socarrat (Crispy Bottom)

    Remove the foil, increase the heat very gently for another 10 minutes, listening for a faint crackling sound. The bottom layer should turn golden‑brown and crisp.

    Time: PT10M

    Temperature: low‑medium

11. Rest and Serve

    Turn off the heat and let the paella rest, covered, for 5 minutes. Then bring the pan to the table, garnish with fresh lemon wedges if desired, and serve.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spanish Olive Oil: vegetable oil, canola oil
• Instead of Chicken Thighs: chicken drumsticks, turkey thigh
• Instead of Leeks: yellow onion, shallots
• Instead of Red Bell Peppers: red sweet paprika, red chili
• Instead of Bomba Rice: Calasparra rice, Arborio rice (less ideal)
• Instead of Saffron Threads: turmeric for color only
• Instead of Tomato Puree: crushed tomatoes, passata
• Instead of Dry White Wine: dry sherry, vermouth
• Instead of Fresh Rosemary: thyme, bay leaf
• Instead of Seafood Stock: store‑bought fish stock, chicken stock
• Instead of Spider Crab: snow crab, king crab
• Instead of Lobster Legs: shrimp, scallops
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Paella Pan (large, shallow)
• Stove with multiple burners
• Wooden Spoon or Spatula
• Ladle
• Tongs
• Knife
• Cutting Board
• Aluminum Foil
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Do not stir the rice after it has been spread and toasted – this is essential for socarrat formation.
• Maintain even heat across the pan; adjust burners as needed to avoid hot spots.
• Watch the bottom for a golden‑brown crust; reduce heat immediately if it starts to burn.

Chef Tips from the Video

• Use a high‑quality Bomba or Calasparra rice; it absorbs liquid without becoming mushy.
• A pinch of smoked paprika added with the saffron adds depth without overpowering the seafood.
• If you lack a paella pan, a wide, shallow cast‑iron skillet works well.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of stock.

Freezer: Can be frozen for up to 1 month. Thaw overnight and reheat, but the socarrat will not re‑crisp.

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

Make-Ahead Tips

• Prepare the seafood‑chicken stock a day ahead and refrigerate.
• Chop leeks and peppers and store in airtight containers.
• Brown the chicken thighs and keep them refrigerated; add to the pan when ready.