Seafood Chicken Paella

Seafood Chicken Paella is a vibrant and hearty one-pan dish that combines tender chicken thighs, smoky chorizo, and a medley of seafood with saffron-infused rice. Rich in flavour and colour, it’s gently simmered with paprika, tomatoes, and stock until perfectly cooked. Served with fresh parsley and lemon wedges. Seafood Chicken Paella is a comforting and crowd-pleasing meal ideal for sharing.

Chicken Seafood Paella Recipe - TheRecipe.Website

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

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

Options for the Seafood Chicken Paella:

For a seafood version, omit the chicken, use vegetable stock and add cubed salmon.

If you don’t like shellfish, use a combination of salmon and monkfish (500g) in place of mixed seafood and prawns.

If you omit the chorizo add an extra tsp smoked paprika.

Nutrition