Classic Spanish Paella with Chicken and Seafood
Experience the authentic flavors of Spain with this classic Paella recipe, combining tender pieces of chicken and fresh seafood, all simmered together with saffron-infused rice and vibrant vegetables. This dish is perfect for family gatherings or special occasions, and its appealing presentation makes it a true centerpiece. Despite its gourmet appearance, this Paella is surprisingly easy to make at home.
6
Servings
533
Calories
20
Ingredients
Ingredients
Olive oil
1/4 cup (divided)
Chicken breasts
3 (cut into 2-inch cubes)
Salt
1/2 teaspoon (to taste)
Pepper
1/4 teaspoon (to taste)
Spanish onion
1 large (chopped)
Green pepper
1 (diced into ½-inch pieces)
Garlic cloves
4 (chopped)
Spanish paprika
2 teaspoons
Fresh thyme
1 tablespoon (or 1 teaspoon dried thyme)
Shrimp
1 lb (shelled and deveined)
Arborio rice
2 cups
Finely chopped tomatoes
1 cup
Chicken broth
5 cups
Saffron threads
1/2 teaspoon
Lima beans
1 cup
Roasted red pepper
1/2 cup (cut into strips)
Chopped parsley
1/4 cup
Clams in shell
12 (optional)
Lemon wedge
(for serving)
Green onion
(for garnish)
Instructions
1
Heat 3 tablespoons of olive oil in a large skillet or paella pan over medium-high heat.
2
Add the cubed chicken breasts and cook for 3 to 4 minutes on each side until golden brown. Remove the chicken from the skillet and season with salt and pepper.
3
In the same skillet, add the chopped Spanish onion and diced green pepper. Sauté for about 2 minutes until they begin to soften.
4
Stir in the chopped garlic, Spanish paprika, and thyme, cooking for an additional minute to release their aromas.
5
Add the shrimp to the skillet and sauté until they turn pink, indicating they are cooked. If needed, add another tablespoon of oil.
6
Sprinkle the arborio rice evenly across the pan and sauté, stirring frequently, for 2 to 3 minutes until the rice is well coated with oil.
7
Stir in the finely chopped tomatoes and season the mixture generously with salt and pepper.
8
Combine the chicken broth and saffron threads, then stir it into the rice mixture. Bring everything to a vigorous boil for about 2 minutes.
9
Lower the heat to medium and return the seared chicken pieces, pushing them down into the rice mixture.
10
Let the paella cook uncovered for approximately 15 minutes. The stock should be bubbling gently.
11
Stir the rice mixture around, then add the shrimp, lima beans, roasted red pepper strips, and optional clams, distributing them evenly.
12
Continue cooking for another 10 minutes, ensuring the rice absorbs all the flavors and the shellfish opens up.
13
Remove the pan from heat, cover it, and let it rest for 10 minutes, allowing the flavors to meld together.
14
Before serving, sprinkle the paella with chopped parsley and garnish with lemon wedges and green onions for a fresh finish.
Nutrition Information
20g
Fat
50g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Spanish Paella with Chicken and Seafood?
It is an authentic Spanish rice dish that combines chicken and seafood, simmered with saffron-infused rice and vegetables.
How many servings does this recipe provide?
This recipe makes 6 servings.
What type of rice is used in this paella recipe?
This recipe calls for 2 cups of arborio rice.
How many calories are in one serving of this paella?
Each serving contains 533 calories.
What are the main proteins used in this dish?
The dish uses 3 chicken breasts, 1 lb of shrimp, and optional clams in the shell.
How much protein is in a single serving?
Each serving provides 33g of protein.
What gives the paella its signature color and flavor?
The signature color and flavor come from 1/2 teaspoon of saffron threads.
Do I need to cover the paella while it is cooking?
The paella should be cooked uncovered for about 15 minutes, then covered at the very end after being removed from the heat.
Are clams required for this recipe?
No, the 12 clams in shell are listed as an optional ingredient.
What type of broth should I use?
The recipe specifies using 5 cups of chicken broth.
What vegetables are included in the paella?
The dish includes Spanish onion, green pepper, garlic, tomatoes, lima beans, and roasted red pepper.
How should I prepare the chicken for the recipe?
The chicken breasts should be cut into 2-inch cubes.
What is the carbohydrate content per serving?
There are 50g of carbohydrates per serving.
How much fat is in this paella?
There are 20g of fat per serving.
Can I use dried thyme instead of fresh?
Yes, you can substitute 1 tablespoon of fresh thyme with 1 teaspoon of dried thyme.
What kind of paprika is used?
The recipe uses 2 teaspoons of Spanish paprika.
How long should the dish rest after cooking?
The pan should be removed from the heat and allowed to rest, covered, for 10 minutes.
What should I use for a garnish?
Garnish the dish with chopped parsley, lemon wedges, and green onions.
How do I know when the shrimp is cooked?
Sauté the shrimp until they turn pink, which indicates they are done.
What type of pan is best for this recipe?
A large skillet or a traditional paella pan is recommended.
How much olive oil is required?
A total of 1/4 cup of olive oil is used, added in divided portions.
How long does the chicken cook initially?
The chicken cubes should be cooked for 3 to 4 minutes on each side until golden brown.
When do I add the garlic and paprika?
Stir them in after sautéing the onion and green pepper, cooking for one minute to release the aromas.
How should the rice be added to the pan?
Sprinkle the arborio rice evenly across the pan and sauté for 2 to 3 minutes until coated with oil.
Is this recipe considered easy to make?
Yes, despite its gourmet appearance, it is described as surprisingly easy to make at home.
What size should the green pepper pieces be?
The green pepper should be diced into 1/2-inch pieces.
How much salt and pepper is used?
The recipe suggests 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or to taste.
How much saffron is needed?
The recipe requires 1/2 teaspoon of saffron threads.
Should the shrimp be shelled before cooking?
Yes, the recipe calls for 1 lb of shrimp that has been shelled and deveined.
What are some of the tags associated with this recipe?
Tags include Spanish cuisine, one dish meal, traditional Spanish dish, and special occasion.