Chicken and Seafood Paella

Chicken and Seafood Paella is a lovely Spanish dish that takes me back to my holidays. The addition of both chicken thighs and seafood gives this recipe so much texture, flavour and body. I love to add the red chilli flakes and the paprika on top of the chorizo and pancetta. This entire meal is about body and satisfying everybody’s appetite. While I add Mussels, Prawns and Clams, you can add your own combination.

Chicken and Seafood Paella

A lovely classic Spanish dish that is always a treat.

4.69 from 88 votes

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Course: Main Dish

Cuisine: Spanish

Keyword: Chicken, Mussels, Paella, Prawns, Rice, Seafood

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 People

Calories: 954kcal

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Ingredients

 

MetricImperial

• 12 jumbo prawns raw/shelled
• 18 small clams cleaned
• 12 large mussels cleaned
• 8 large chicken thighs boneless chopped
• 170 g chorizo cut into thin slices
• 110 g pancetta diced
• 125 ml dry white wine
• 1.2 litre chicken stock warmed
• 570 ml Arborio rice
• 110 g peas frozen
• 2 cloves garlic
• ¼ tsp dried chilli flakes
• 1 large onion finely dice
• 4 large tomatoes de-seed/dice
• 1 large red bell pepper sliced
• 1 large orange bell pepper sliced
• 6 cloves garlic peeled but whole
• 50 ml olive oil
• 1 tsp paprika
• 1 tsp thyme
• 1 bunch parsley. flat leaf chop
• salt
• ground black pepper

Instructions

• Place a frying pan over a medium high heat and add a little oil.
  50 ml olive oil
• Once heated up, add the chicken thighs. Turn the thighs frequently to brown the meat. They will be cooked fully later.
  8 large chicken thighs
• When the chicken thighs are browned remove from the heat and place on a warmed plate for now.
• Heat half the olive oil in a heavy based saucepan. (helps distribute the heat evenly.)
  50 ml olive oil
• When hot, add the diced chorizo and pancetta and fry until lovely and crisp.
  170 g chorizo, 110 g pancetta
• To the same pan, add the garlic, onion and peppers and heat until softened but not mushy.
  1 large onion, 1 large red bell pepper, 1 large orange bell pepper, 6 cloves garlic
• Add the thyme, chilli flakes and the Spanish rice, and stir until all the grains of rice are coated and shiny.
  ¼ tsp dried chilli flakes, 1 tsp thyme, 570 ml Arborio rice
• Add the paprika and stir in.
  1 tsp paprika
• When combined, add the dry white wine. Bring the pan to a simmer and add then chicken stock.
  125 ml dry white wine, 1.2 litre chicken stock
• Return the boneless diced chicken thighs to the pan and cook for 5 – 10 minutes.
• Add the cleaned mussels and clams to the pan. To make it look fancy, place the clams and mussels in with the joint downwards so they open facing you.
  18 small clams, 12 large mussels
• Sprinkle in the peas and chopped tomatoes and cook gently for another 10 minutes or so.
  110 g peas, 4 large tomatoes
• While that is cooking away, in a smaller pan, add the remaining olive oil and place over a high heat.
• Add the whole garlic cloves to the pan together with the prawns and fry quickly until they turn lovely and pink. Don't want to over cook them.
  12 jumbo prawns, 2 cloves garlic
• When pink add to the paella pan and gently mix. Season with salt and pepper
  salt, ground black pepper
• Sprinkle to chopped parsley over the top and serve immediately.
  1 bunch parsley.

Nutrition

Calories: 954kcal | Carbohydrates: 81g | Protein: 43g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 668mg | Potassium: 1055mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4142IU | Vitamin C: 112mg | Calcium: 74mg | Iron: 8mg