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Amazing One-Pot Spanish Paella (Seafood & Chicken) Bursting with Flavor

One-Pot Spanish Paella (Seafood & Chicken)
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Create a delicious one-pot Spanish paella with succulent seafood and tender chicken, infused with the warm aroma of saffron. This recipe is perfect for a flavorful and impressive meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound large shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon saffron threads, crushed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups Arborio rice
  • 1/2 cup frozen peas
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large, deep skillet or paella pan over medium-high heat.
  2. Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add shrimp to the skillet and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp and set aside.
  4. Add mussels to the skillet. Cover and cook for 3-5 minutes, or until they open. Discard any mussels that do not open. Remove mussels and set aside.
  5. Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
  6. Stir in garlic, smoked paprika, turmeric, and saffron. Cook for 1 minute more until fragrant.
  7. Add diced tomatoes and chicken broth to the skillet. Bring to a simmer.
  8. Stir in the Arborio rice. Return the browned chicken to the skillet.
  9. Bring the mixture back to a simmer, then reduce heat to low, cover, and cook for 18-20 minutes, or until the rice is al dente and most of the liquid has been absorbed.
  10. Arrange the cooked shrimp and mussels over the rice. Sprinkle with frozen peas.
  11. Cover and cook for another 5 minutes, or until the seafood is heated through and peas are tender.
  12. Season with salt and pepper to taste.
  13. Garnish with fresh parsley before serving.

Notes

  • For a richer saffron flavor, soak saffron threads in a few tablespoons of warm water for 10 minutes before adding them to the skillet.
  • You can customize the seafood by adding calamari rings or clams.
  • Ensure your skillet or paella pan is large enough to hold all the ingredients in a single layer.
  • Do not stir the rice once it has been added to the skillet; this helps create the desirable socarrat (crispy bottom layer).

Nutrition

Find it online: https://whiskdaily.com/one-pot-spanish-paella-seafood-chicken/