How to Cook Delicious Chicken and Seafood Paella

Chicken and Seafood Paella. This version of seafood paella includes chicken and pork, as well as clams, mussels, and shrimp. It's a bit of mar y montaña—or surf and turf—as they say in Spain. A traditional paella pan, a long wooden spoon or paddle, and a barbecue or gas burner are needed to prepare this seafood paella.

Chicken and Seafood Paella You'll need a very large skillet or a paella pan. Return chicken and push down into rice. Swap traditional seafood paella for an easy chicken and chorizo version – a hearty family supper for four. You can have Chicken and Seafood Paella using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken and Seafood Paella

  1. Prepare 225 g of Chorizo, chopped into 1cm rounds.
  2. It’s 2 tbsp of Olive Oil.
  3. You need 2 of medium Tomatos, peeled and very finely chopped.
  4. Prepare 300 g of Mixed Seafood (Muscles, Squid and Prawns).
  5. It’s 1 tsp of Smoked Paprika.
  6. You need 2 of large Chicken Breasts, diced.
  7. It’s 1 of Onion, finely chopped.
  8. Prepare 2 of Garlic Cloves, finely chopped.
  9. You need 1 of large pinch of Saffron.
  10. Prepare 450 g of Paella Rice.
  11. It’s 950 ml of Chicken Stock.
  12. Prepare of To Serve.
  13. You need of Fresh Bread.
  14. It’s of Chopped Parsley.
  15. It’s of Lemon Wedge.

Find more dinner inspiration at BBC Good Food. Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat.

Chicken and Seafood Paella instructions

  1. Light BBQ, once the flames have died down add a 15 inch paella pan to the grill, add the chopped chorizo and stir until starting to brown (2-3 minutes) remove from pan and set aside..
  2. Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo..
  3. Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes)..
  4. Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds)..
  5. Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat..
  6. Add the chicken stock and stir to mix, ensure the rice is evenly distributed around the whole pan. And re-add the chicken and chorizo which was set aside. Do not stir the rice from this point onwards..
  7. Close the lid and simmer for about 12 minutes, rotate the pan occasionally to ensure it cooks evenly. The rice should start making a crackling sound. Most of the liquid should be absorbed..
  8. Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes..
  9. Remove the pan, cover with foil and allow to stand for 5 minutes before serving. Sprinkle with freshly chopped parsley and serve with a lemon wedge and fresh bread. Buen Provecho!.

Recipes – Paella with Chicken & Seafood. This is the paella best-known to visitors to Spain. The yellow rice includes bits of chicken, squid, shrimp and mussels. You can savor it at a Costa del Sol beach bar or at almost any restaurant in Andalucía. Add shrimp, pushing them down well into the liquid.

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