Seafood and Chicken Paella Extravaganza
Experience the vibrant flavors of Spain with this delectable and hearty paella, a traditional one-pot dish that showcases the delightful combination of succulent seafood, tender chicken, and spicy sausage, all nestled in aromatic rice infused with saffron. Perfect for family gatherings, this dish is not only a feast for the palate but also a visual delight, served directly from the pot it’s cooked in. Enjoy a taste of the Mediterranean with each colorful and flavorful bite.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Olive oil
1/4 cup (none)
Chicken wings
4 (none)
Medium shrimp
1/2 lb (tails on)
Onion
1 medium (chopped)
Red bell pepper
1 large (diced)
Spanish chorizo
4 oz (sliced)
Garlic cloves
3 (minced)
Bay leaf
1 (none)
Saffron threads
1 teaspoon (none)
Dried thyme
1/8 teaspoon (none)
Tomatoes
5 (peeled, seeded, and diced (or sub large can whole tomatoes))
Salt
2 teaspoons (none)
Pepper
to taste (none)
Rice
1 1/2 cups (short or long grain)
Chicken broth
2 (14 1/2 ounce) cans (none)
Frozen peas
1/2 cup (none)
Mussels
2 dozen (scrubbed and bearded)
Spanish olives with pimento
10 (sliced if large)
Instructions
1
In a large, deep skillet or an oven-safe Dutch oven (preferably cast iron or cast aluminum), heat the olive oil over medium heat.
2
Add the chicken wings to the skillet and sauté for about 10 minutes until golden on all sides. Remove the chicken and set aside.
3
In the same skillet, add the shrimp and sauté until they turn pink, roughly 3-4 minutes. Remove the shrimp and set aside with the chicken.
4
Next, add the chopped onion and diced red bell pepper to the skillet and cook for about 10 minutes, stirring occasionally, until they are softened and fragrant.
5
Add the sliced chorizo, minced garlic, bay leaf, saffron threads, and dried thyme to the skillet. Stir the mixture and cook for an additional 5 minutes to allow the flavors to meld.
6
Stir in the diced tomatoes, salt, and a pinch of pepper. Mix well to combine all ingredients.
7
Add the rice to the mixture, stirring gently to incorporate, and cook for about 5 minutes.
8
Pour in the chicken broth and increase the heat to medium-high. Bring the mixture to a boil.
9
Once boiling, sprinkle the frozen peas over the top and place the pot in the preheated oven, uncovered. Bake for 15 minutes until the rice is tender and the liquid is absorbed.
10
Remove the pot from the oven and push the scrubbed mussels into the rice. Return to the oven for an additional 5 minutes, or until the mussel shells have opened.
11
Remove from the oven, discard any unopened mussels, and garnish the paella with Spanish olives. Serve directly from the pot for a beautiful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Seafood and Chicken Paella Extravaganza?
It is a traditional Spanish one-pot dish featuring a combination of succulent seafood, tender chicken, and spicy sausage, served over saffron-infused rice.
What kind of rice is best for this paella recipe?
This recipe suggests using 1 1/2 cups of either short or long grain rice.
How much olive oil is needed for the dish?
You will need 1/4 cup of olive oil for sautéing the ingredients.
What type of chicken is used in this recipe?
The recipe calls for 4 chicken wings, sautéed until golden.
Should the shrimp be peeled?
The recipe specifies using 1/2 lb of medium shrimp with the tails left on.
What kind of sausage is included in the paella?
The dish includes 4 oz of sliced Spanish chorizo.
How many mussels are required for this recipe?
You will need 2 dozen mussels that have been scrubbed and bearded.
How do I prepare the tomatoes for the paella?
You should use 5 tomatoes that are peeled, seeded, and diced, or a large can of whole tomatoes as a substitute.
What role does saffron play in this dish?
One teaspoon of saffron threads is used to infuse the rice with its characteristic aromatic flavor and vibrant color.
What type of pot should I use for cooking?
A large, deep skillet or an oven-safe Dutch oven, preferably made of cast iron or cast aluminum, is recommended.
How long should I sauté the chicken wings?
The chicken wings should be sautéed for about 10 minutes until they are golden on all sides.
How long do the shrimp take to cook?
The shrimp only need roughly 3 to 4 minutes of sautéing until they turn pink.
What vegetables are sautéed after the proteins?
One medium chopped onion and one large diced red bell pepper are cooked for about 10 minutes until softened.
How many garlic cloves are used in the recipe?
The recipe calls for 3 minced garlic cloves.
When do I add the bay leaf and dried thyme?
These herbs are added along with the chorizo, garlic, and saffron threads after the vegetables have softened.
How much chicken broth is required?
The recipe uses two 14 1/2 ounce cans of chicken broth.
When should I add the frozen peas?
Sprinkle 1/2 cup of frozen peas over the top of the mixture once the broth has reached a boil, just before placing the pot in the oven.
How long does the paella bake in the oven?
The dish is first baked for 15 minutes, and then for an additional 5 minutes once the mussels are added.
How do I know the mussels are finished cooking?
The mussels are done when their shells have opened; any that remain closed should be discarded.
What is used to garnish the finished paella?
The dish is garnished with 10 Spanish olives with pimento, sliced if they are large.
Is the paella baked covered or uncovered?
The instructions specify baking the pot in the oven uncovered.
What seasoning is used besides herbs?
The recipe uses 2 teaspoons of salt and pepper to taste.
Do I cook the rice before adding it to the skillet?
No, the uncooked rice is stirred into the mixture and cooked for about 5 minutes before adding the broth.
Can I use different types of olives?
While Spanish olives with pimento are suggested for an authentic taste, you can adapt the garnish as desired.
What is the total preparation time for the vegetables?
The onion and bell pepper require about 10 minutes, followed by an additional 5 minutes once spices and garlic are added.
Is this dish suitable for a family gathering?
Yes, it is described as perfect for family gatherings and is designed to be served directly from the pot for presentation.
What heat level should I use for the stove-top steps?
Initial sautéing is done over medium heat, and it is increased to medium-high to bring the broth to a boil.
How much salt is recommended?
The recipe calls for 2 teaspoons of salt.
Does the recipe specify a serving size?
The specific serving size and number of servings are not provided in the raw data, but it contains 18 ingredients.
Is there a specific way to arrange the mussels?
The instructions suggest pushing the scrubbed mussels into the rice after the initial 15 minutes of baking.