Seafood Chicken Paella is a colourful, comforting dish and full of bold flavours that transport you straight to the coast of Spain, even if you’re just sitting around your own dining table with family. This is the kind of dish I like to make on a relaxed weekend evening, when I can take my time and let the aroma of garlic, chorizo and saffron fill the kitchen.
Now, I know the word “paella” might sound a little fancy or intimidating, but trust me—it’s really just a beautiful one-pan dish that builds flavour step by step. I love how it brings together hearty chicken thighs, vibrant red peppers, and juicy tomatoes, alongside a generous helping of seafood. You get the best of both land and sea, all wrapped in the golden richness of saffron-stained rice.
I always start by warming a bit of olive oil in my biggest frying pan—though if you have a proper paella pan, even better. Into the pan go chopped onions, a touch of garlic, and sweet red pepper, sizzling gently until they begin to soften. At this stage, your kitchen already smells like something special is on the way.
The next layer of flavour comes from chicken thighs and chorizo. I love using boneless, skinless chicken thighs because they’re so forgiving and juicy. And that chorizo? It adds a lovely smoky depth that helps create the amazing flavours of Seafood Chicken Paella. As the chicken browns, I like to soak a few saffron threads in warm stock. It’s a small step, but it makes all the difference, turning the rice that glorious golden colour and adding a delicate fragrance that can only be described as “sunshine in a bowl”.
Once the tomatoes and paprika go in, along with the rice, it all starts coming together. The trick here is patience. You don’t want to rush it—add your stock gradually, and let the rice absorb it slowly, soaking up every bit of flavour. Stir it now and then, gently, like you’re coaxing all those lovely ingredients to come together.
The final flourish is the seafood—mixed seafood pieces and those beautiful raw tiger prawns, added just as you pour in the last of the stock. They cook quickly, turning tender and sweet, nestled among the grains of rice and golden bits of chicken. A scatter of fresh parsley and a good grinding of black pepper finish it off perfectly.
When it’s time to serve, I like to bring the whole pan to the table with a few wedges of lemon tucked around the edge. Everyone can help themselves, and there’s something really special about gathering round, sharing from the same dish, chatting and laughing as steam rises from the rice.
Seafood Chicken Paella always means full bellies, happy hearts and usually someone asking for seconds. So if you’re looking to try something a little different, but still homely and satisfying, give Seafood Chicken Paella a go. It might just become a new family favourite.
Seafood Chicken Paella
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 1 clove garlic crushed
- 1 large red pepper chopped
- 8 large chicken thighs skinless/boneless
- 50 g chorizo halved thinly sliced
- 1 pinch saffron threads
- 1.2 litres chicken stock vegetable stock
- 450 g tomatoes chopped
- 2 tsp smoked paprika
- 450 g arborio rice
- 450 g seafood selection defrosted if frozen
- 16 large tiger prawns raw or similar
- 2 tbsp fresh parsley chopped
- freshly ground black pepper
- 2 large lemons wedges
Instructions
- Heat the oil in a large frying pan, or paella pan if you have one, add the onion, garlic and pepper and fry for 2–3 minutes until beginning to soften.1 tbsp olive oil, 1 large onion, 1 clove garlic, 1 large red pepper
- Add the chicken thighs and chorizo and continue to fry for 4–5 minutes until the chicken is browned all over.8 large chicken thighs, 50 g chorizo
- Meanwhile, soak the saffron in the stock.1 pinch saffron threads, 1.2 litres chicken stock
- Add the tomatoes, paprika and rice to the pan, then add a quarter of the stock, stir well and simmer gently until the liquid has been absorbed.450 g tomatoes, 2 tsp smoked paprika, 450 g arborio rice
- Continue adding the stock and simmering gently, adding the seafood cocktail and the prawns with the last addition of the stock.450 g seafood, 16 large tiger prawns
- Stir through the parsley and season well with black pepper and serve the Seafood Chicken Paella with lemon wedges, to garnish.2 tbsp fresh parsley, freshly ground black pepper, 2 large lemons
- If the rice needs a little extra cooking then you may need to add a little extra stock.
Notes
Nutrition
15 comments
What a delicious meal to share. Had a few friends around and made this. Nothing was left! Good sign
I used arborio rice as suggested and it absorbed the stock beautifully. I’ll definitely be making this again—it felt special without being fussy.
Absolutely bursting with flavour! The combination of chicken, chorizo and seafood is just divine.
Beautiful textures, wonderful seasoning, and a recipe I’ll pass on to friends.
Delicious! I added a few mussels too for extra flair, and the lemon wedges at the end brought it all together.
An absolute triumph! It felt like a feast in a single pan.
The colours alone make it so inviting—and it fed a crowd with ease.
The chorizo added just the right kick and the rice came out perfectly tender.
It’s hearty, colourful, and every bite is packed with warmth and comfort.
The layering of flavours is fantastic, and it smells amazing while it cooks.
I was a bit nervous about making paella, but this was so easy to follow and incredibly rewarding.
The saffron and paprika made the rice so rich and fragrant.
I made this for friends and it looked as good as it tasted.
The tiger prawns were the star of the show! I loved how they soaked up the spices and paired beautifully with the chicken.
The best part was the crispy bits of rice at the bottom—so satisfying.