Name: Chicken and Seafood Paella
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 12 jumbo raw prawns (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 ltr chicken stock (warmed); 570 ml Arborio rice; 110 g frozen peas; 2 cloves garlic finely chop; ¼ tsp dried chilli flakes; 1 large white onion (finely dice); 4 large tomatoes (de-seed/dice); 1 large red pepper (sliced); 1 large orange 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

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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

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: People

Calories: 954kcal

Ingredients

12 jumbo raw prawns 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 ltr chicken stock warmed
570 ml Arborio rice
110 g frozen peas
2 cloves garlic finely chop
¼ tsp dried chilli flakes
1 large white onion finely dice
4 large tomatoes de-seed/dice
1 large red pepper sliced
1 large orange 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.
Once heated up, add the chicken thighs. Turn the thighs frequently to brown the meat. They will be cooked fully later.
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.)
When hot, add the diced chorizo and pancetta and fry until lovely and crisp.
To the same pan, add the garlic, onion and peppers and heat until softened but not mushy.
Add the thyme, chilli flakes and the Spanish rice, and stir until all the grains of rice are coated and shiny.
Add the paprika and stir in.
When combined, add the dry white wine. Bring the pan to a simmer and add then 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.
Sprinkle in the peas and chopped tomatoes and cook gently for another 10 minutes or so.
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.
When pink add to the paella pan and gently mix.
Sprinkle to chopped parsley over the top and serve immediately.