Description
A colorful and aromatic dish that brings the spirit of coastal Spain to your table, featuring tender rice infused with saffron and a medley of succulent seafood.
Ingredients
Scale
- 1/4 cup extra virgin olive oil (Spanish preferred)
- 1 onion, diced
- 1 bell pepper, diced (half red, half green)
- 4 cloves garlic, minced
- 3 roma tomatoes, finely diced (or substitute with 8 oz tomato sauce)
- 1 bay leaf
- 1 teaspoon paprika (smoked or sweet)
- 1 pinch saffron threads
- Salt and pepper (to taste)
- 1/4 cup white wine
- 4 boneless, skinless chicken thighs (cut into pieces)
- 1/4 cup fresh parsley (chopped and divided)
- 2 cups Spanish rice (such as Bomba or Calasparra)
- 5 cups chicken broth
- 1/2 cup frozen peas
- 1/2 lb jumbo shrimp or prawns (peeled, tail on)
- 1/2 lb mussels (cleaned and debearded)
- 8 oz calamari rings
- Lemons (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
- Add diced tomatoes, bay leaf, paprika, saffron, salt, and pepper. Stir and simmer for a few minutes.
- Pour in white wine and let it reduce for 10 minutes.
- Add chicken and half the parsley. Stir to coat, then add the rice and cook for about 1 minute.
- Pour in chicken broth evenly. Shake the pan gently to distribute rice; do not stir.
- Bring to a boil, reduce to medium-low, and simmer uncovered for 15–18 minutes.
- Nestle shrimp, mussels, and calamari into the pan. Sprinkle peas over the top.
- Cook for another 5 minutes or until seafood is fully cooked.
- Turn off heat, cover, and let rest for 10 minutes before serving.
- Garnish with lemon wedges and remaining parsley. Serve straight from the pan.
Notes
Consider substituting chicken with plant-based protein for a vegetarian option or use brown rice for a whole-grain twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: paella, seafood, Spanish cuisine, one-pot meal, easy recipe