Chicken Clams Mussels Prawn Rice Seafood Spanish Spice Stock Vegetables

Chicken and Seafood Paella

Chicken and Seafood Paella Recipe
Written by Guest

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 Recipe

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: 6 People
Calories: 954kcal



  • 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.


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

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