Authentic Spanish Seafood & Meat Paella
Experience the vibrant and rich flavors of Spain with this Authentic Spanish Seafood & Meat Paella. This stunning dish combines succulent chicken thighs, savory chorizo, and pancetta, harmoniously blended with fresh seafood like prawns, clams, and squid. Infused with aromatic spices, vegetables, and the signature short-grain Spanish rice, this paella is perfect for gatherings and family dinners. Whether you choose the traditional meat and seafood combination or opt for an all-seafood variation, this paella provides a deliciously customizable dining experience. Share the love of good food with friends and family, as this dish serves 8-10 people, making it ideal for celebrations or casual get-togethers.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
Chorizo sausage
170 g (cut into thin slices)
Pancetta
110 g (cut into small dice)
Garlic cloves
4 (finely chopped)
Spanish onion
1 large (finely diced)
Red pepper
1 (diced)
Green pepper
1 (diced)
Fresh thyme leaves
1 teaspoon
Dried red chili pepper flakes
1/8 teaspoon
Calasparra short-grain rice
570 ml
Paprika
1 teaspoon
Dry white wine
125 ml
Chicken stock
1 1/4 liters (heated)
Saffron strands
1/8-1/4 teaspoon
Chicken thighs
8 (boneless, each chopped in half and browned)
Clams
10 (cleaned)
Frozen peas
110 g
Tomatoes
4 large (de-seeded and diced)
Olive oil
125 ml
Garlic
1 head (cloves separated and peeled)
Raw prawns
12 large (in shells)
Squid
250 g (cleaned and chopped into bite-sized pieces)
Flat leaf parsley
5 tablespoons (chopped)
Salt & freshly ground black pepper
to taste
Instructions
1
In a large paella pan or heavy-based saucepan, heat half of the olive oil over medium heat. Add the sliced chorizo and diced pancetta, frying until the pancetta is crisp. Remove the cooked meat and set aside.
2
If opting to make sofrito, add 2 tablespoons of extra virgin olive oil to the pan and cook the diced onion, 2 tablespoons of parsley, and 3 cloves of chopped garlic for 8 minutes until softened. Stir in pureed tomatoes and paprika, cooking until the mixture reduces to a jam-like consistency. Transfer the sofrito to a bowl and clean the pan.
3
Return to the pan and add the chopped garlic, onion, red and green peppers. Sauté until softened.
4
Stir in fresh thyme, chili flakes, and calasparra rice, ensuring all rice grains are coated in oil.
5
Add paprika and dry white wine, allowing it to bubble for a moment before adding the hot chicken stock mixed with saffron strands. Return the browned chicken thighs to the pan and simmer for 5-10 minutes.
6
Place the cleaned clams in the pan with the hinge facing down, sprinkle in the frozen peas and diced tomatoes. Continue to cook gently for an additional 10 minutes.
7
In a separate pan, heat the remaining olive oil with the peeled garlic cloves. Quickly fry the prawns for 1-2 minutes and then transfer to the paella.
8
Repeat the process with the squid, adding it to the paella along with the sofrito if you prepared it earlier.
9
Once all ingredients are combined and heated through, scatter chopped flat-leaf parsley over the top, serve immediately, and enjoy your delicious paella!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Spanish Seafood & Meat Paella?
It is a vibrant Spanish dish that combines chicken thighs, chorizo, and pancetta with fresh seafood like prawns, clams, and squid, all cooked with short-grain rice and aromatic spices.
How many people does this recipe serve?
This recipe is designed to serve between 8 to 10 people, making it ideal for large gatherings.
What type of rice is used in this recipe?
The recipe calls for 570 ml of Calasparra short-grain rice, which is traditional for Spanish paella.
What meats are included in this paella?
The meat components include 170g of sliced chorizo, 110g of diced pancetta, and 8 boneless chicken thighs.
What seafood is required?
You will need 10 cleaned clams, 12 large raw prawns (in shells), and 250g of cleaned and chopped squid.
Is saffron necessary for this dish?
Yes, the recipe uses 1/8 to 1/4 teaspoon of saffron strands mixed into the chicken stock to provide the signature color and aroma.
What is a sofrito and how is it made?
A sofrito is a base mixture made by cooking diced onion, parsley, and garlic in olive oil, then stirring in pureed tomatoes and paprika until it reaches a jam-like consistency.
What type of wine should be used?
The recipe specifies using 125 ml of dry white wine.
Can I use a regular saucepan if I don't have a paella pan?
Yes, you can use either a large paella pan or a heavy-based saucepan.
How should the chicken thighs be prepared?
The 8 boneless chicken thighs should be chopped in half and browned before being simmered with the rice.
How do I cook the clams in the paella?
Place the cleaned clams into the pan with the hinge facing down and cook gently for about 10 minutes.
How are the prawns prepared?
The prawns are quickly fried in olive oil with peeled garlic cloves for 1-2 minutes in a separate pan before being added to the paella.
What vegetables are included in the recipe?
The dish includes Spanish onion, red pepper, green pepper, frozen peas, and large de-seeded diced tomatoes.
What spices and herbs provide the flavor?
The flavors come from garlic, fresh thyme, dried red chili pepper flakes, paprika, saffron, and flat-leaf parsley.
Do I need to peel the prawns?
The recipe calls for the 12 large raw prawns to be used while still in their shells.
When do I add the squid?
The squid is fried separately and added toward the end of the process along with the prawns and the optional sofrito.
What type of oil is best for this recipe?
The recipe uses 125 ml of olive oil, with extra virgin olive oil recommended for the sofrito.
Can I use frozen peas?
Yes, the recipe specifically lists 110g of frozen peas.
How long does the rice simmer with the stock?
After adding the stock and chicken, the mixture should simmer for 5-10 minutes before adding the seafood and vegetables.
What is the first step in the cooking process?
The first step is heating half the olive oil and frying the sliced chorizo and diced pancetta until the pancetta is crisp.
How is the paella garnished?
The dish is finished by scattering 5 tablespoons of chopped flat-leaf parsley over the top.
Is this recipe spicy?
It has a mild kick from 1/8 teaspoon of dried red chili pepper flakes and savory depth from the chorizo and paprika.
How much liquid is needed for the rice?
You will need 1 1/4 liters of heated chicken stock plus 125 ml of dry white wine.
Can I make a seafood-only version?
Yes, the description notes that you can opt for an all-seafood variation if you prefer.
What should I do with the garlic cloves used for frying seafood?
The recipe uses a whole head of garlic; some are chopped for the base, while others are peeled and used whole to flavor the oil when frying the prawns.
How do I prepare the tomatoes?
The 4 large tomatoes should be de-seeded and diced before being added to the pan.
What is the texture of the sofrito?
The sofrito should be cooked down until it reduces to a jam-like consistency.
Should the chicken stock be cold or hot?
The chicken stock should be heated before being added to the pan.
What is the serving suggestion?
The paella should be served immediately after the ingredients are combined and heated through.
Is this dish suitable for special occasions?
Yes, it is described as a stunning dish perfect for celebrations, family dinners, or casual get-togethers.