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Arrange chicken evenly on top, making sure rice is submerged. Chicken and Seafood Paella - a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams and shrimp and loaded with flavor. Add broth, chorizo mixture, and saffron, stirring well.
To begin with this particular recipe, we must prepare a few components. You can cook seafood and chicken paella using 18 ingredients and 6 steps. Here is how you can achieve it.
Ingredients needed to serve Seafood and chicken paella:
- 2 cups rice
- 2 pinches saffron
- 10 mussels
- one bag frozen seafood mix
- 1 chicken thigh
- 1 zucchini
- 1 red paprika
- 1/2 onion
- 1/3 stalk celery
- 1 clove garlic
- 1 lemon
- 1 pack basil
- 1 can canned tomatoes
- 20 g bouillon broth powder
- 600 ml water
- 100 ml white wine
- to taste salt and pepper
- to taste olive oil
Deglaze with white wine and reduce by half. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour. Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is.
Instructions to cook Seafood and chicken paella:
- Cook the white wine and mussels in the main pot. Then take out mussels and the leftover broth, and set aside.
- Cut chicken and vegetables into small pieces.
- Warm the water in a small pot. Put in the broth and saffron.
- Put the olive oil, chicken, vegetables and seafood mix into the main pot, fry with the salt and pepper.
- Add canned tomatoes, broth, and put in the mussels broth. Heat on medium heat for 30 minutes.
- Top with mussels, lemon, and basil.
Paella, no matter how you make it, is always a bit time consuming but in the end, it's certainly worth it. After marinating my chicken, I cut the chorizo into bite size pieces and browned. I removed the sausage, then browned the chicken and then the peppers and onions. This is a no-seafood paella, flavored completely with chicken and smoked sausage. The recipe uses chicken thighs, which can be browned (as dictated by the recipe) to draw out the deliciousness from the skin, or cooked within the paella mixture for a lighter flavor.
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