Authentic Spanish Seafood and Chicken Paella
A traditional Spanish rice dish packed with tender chicken breast, large shrimp, mussels, and rich saffron-infused broth.
45 min 4 servings Medium spanish
Ingredients
- 2 cup paella rice
- 300 g chicken breast
- 12 pcs large shrimp
- 12 pcs mussels
- 4 cup chicken broth
- 0.25 tsp saffron threads
- 3 tbsp olive oil
- 1 pcs yellow onion
- 3 clove garlic
- 2 pcs roma tomatoes
- 1 tsp sweet paprika
- 1 pcs lemon
- 1 tsp salt
Steps
- Rinse the mussels under cold running water and discard any that remain open.
- Peel and finely chop the yellow onion.
- Peel and mince the 3 cloves of garlic.
- Dice the roma tomatoes into small pieces.
- Cut the chicken breast into bite-sized cubes.
- Place a wide paella pan or large skillet over medium-high heat.
- Add 3 tbsp of olive oil to the pan.
- Add the chicken breast cubes to the pan.
- Cook the chicken breast for 5 minutes until browned on all sides and cooked through with no pink remaining.
- Remove the chicken breast from the pan and set it aside on a plate.
- Add the chopped yellow onion to the same pan.
- Sauté the onion for 3 minutes until translucent.
- Add the minced garlic and 1 tsp of sweet paprika to the pan.
- Stir continuously for 1 minute until fragrant.
- Add the diced roma tomatoes to the pan.
- Cook the tomatoes for 3 minutes until they break down into a thick sauce.
- Pour 4 cup of chicken broth into the pan.
- Add 0.25 tsp of saffron threads and 1 tsp of salt to the broth.
- Bring the liquid in the pan to a rolling boil over high heat.
- Sprinkle 2 cup of paella rice evenly across the pan in a single layer.
- Return the cooked chicken breast to the pan, distributing it evenly over the rice.
- Arrange 12 pcs of large shrimp and 12 pcs of mussels on top of the rice.
- Reduce the heat to low and let it simmer uncovered for 18 minutes without stirring until the liquid is absorbed and the rice is tender.
- Cut the lemon into 4 wedges.
- Remove the pan from the heat.
- Garnish the top with the lemon wedges.