Spanish-Style Chicken and Seafood Paella
Saffron rice with browned chicken, chorizo, shrimp and mussels in a Spanish-style paella.
This Spanish-style paella combines short-grain rice with chicken, shrimp and mussels in a wide pan. The source adds seafood before rice and then stirs repeatedly, which risks rubbery seafood and mushy rice. Here, brown the chicken and chorizo first, cook the sofrito, add stock and rice, then leave the rice mostly undisturbed while it simmers. Add mussels and shrimp near the end so they cook just until done. A thin layer of toasted socarrat at the bottom is welcome; burnt rice is not. Stir saffron into hot stock and let steep 10 minutes. Keep stock hot. Heat oil in a wide 32-cm paella pan over medium-high heat. Brown chicken 5 to 7 minutes; add chorizo and cook 2 minutes more. Transfer chicken to a plate.
Recipe card
Spanish-Style Chicken and Seafood Paella
Equipment: Wide paella pan or 32-cm skillet, ladle, thermometer, tongs
Ingredients
Instructions
Prepare stock
Stir saffron into hot stock and let steep 10 minutes. Keep stock hot.
Brown meat
Heat oil in a wide 32-cm paella pan over medium-high heat. Brown chicken 5 to 7 minutes; add chorizo and cook 2 minutes more. Transfer chicken to a plate.
Make sofrito
Add onion and pepper; cook 5 minutes until softened. Stir in garlic, paprika and tomatoes; cook 4 minutes until thick.
Add rice
Stir in rice to coat the grains. Pour in saffron stock and return chicken. Spread rice evenly, bring to a simmer, then do not stir.
Cook rice
Simmer uncovered 10 minutes. Nestle mussels hinge-side down; cook 5 minutes. Add shrimp and cook 4 to 6 minutes more until pink and opaque and rice is tender.
Rest and serve
Discard mussels that did not open. Rest paella 5 minutes, then garnish with parsley and lemon.
How to tell when it is ready
Chicken reaches 74°C (165°F); shrimp are opaque and firm; rice is tender with a slight bite.
Tips
- Choose a wide pan for an even rice layer.
- Keep stock hot before adding.
- Avoid stirring once simmering.
- Add seafood near the end.
Troubleshooting
- If rice is still firm and liquid is gone, add a splash of hot stock around the edge.
- If the bottom smells burnt, remove pan from heat immediately and do not scrape the base.
Substitutions
- Use vegetable stock and omit chicken and chorizo for a seafood-free version.
- Use mussels only if fresh and handled safely; extra shrimp can replace them.
Variations
- Add peas in the last 5 minutes.
- Use chicken only for a simpler paella-style rice dish.
Serving suggestions
- Serve with lemon wedges.
- Add a simple tomato salad.
- Offer crusty bread.
- Serve with grilled peppers.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate leftovers within 2 hours in shallow containers up to 2 days. Reheat until steaming throughout; avoid repeated reheating.
Storage
Refrigerate leftovers within 2 hours in shallow containers up to 2 days. Reheat until steaming throughout; avoid repeated reheating.
Food safety
Keep seafood chilled; shrimp should be opaque and firm, and discard mussels that remain closed after cooking.
Frequently asked questions
Can I use frozen seafood?
Thaw it in the refrigerator and pat dry. Add shrimp near the end, just as directed, and cook until opaque.
How should I store spanish-style chicken and seafood paella?
Refrigerate leftovers within 2 hours in shallow containers up to 2 days. Reheat until steaming throughout; avoid repeated reheating.
Serve with lemon wedges. Refrigerate leftovers within 2 hours in shallow containers up to 2 days. Reheat until steaming throughout; avoid repeated reheating.
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