Seafood and Chicken Spanish Paella Recipe (Easy Authentic Paella)

There’s something truly special about making Spanish Paella Recipe. It’s one of those dishes that feels like a little adventure in a pan. You don’t need to be a pro chef just bring some patience, good ingredients, and your appetite!

This Spanish paella is packed with juicy chicken, tender squid rings, plump mussels, and giant prawns. It’s super flavorful, high in protein, and just a little bit fancy without being fussy. The golden rice soaks up all the goodness and gives you that warm, cozy feeling with every bite.

Method (In Detail)

Make Your Saffron Stock

Start by preparing the flavorful base for your rice. In a heatproof jug or bowl, dissolve one vegetable stock pot into 500ml of freshly boiled water. Drop in a few strands of saffron and stir well. Let this golden mixture sit while you get started on the rest of your prep. This saffron stock is what gives your paella its signature color and deep flavor.

Start the Flavor Base

Place a large non-stick frying pan or paella pan over medium heat. Add half of your chopped chorizo and let it sizzle for about 2 minutes. As it cooks, the chorizo releases a smoky, paprika-rich oil that gives your dish a delicious base. Next, toss in the diced onion and a small pinch of salt. Stir everything together and cook for about 5 minutes, or until the onion turns soft and slightly golden.

Add Garlic and Spices

Now it’s time to bring in more flavor! Mince your garlic cloves with the back of a knife until they’re almost like a paste. Add the garlic to the pan along with ½ tablespoon of paprika. Stir well to combine, and let the mixture cook for another minute so the spices become nice and fragrant.

Toast the Rice

Grab your bomba (paella) rice and add two big handfuls (around 70g per person) to the pan. Stir it around for about a minute, letting the grains toast slightly in all the flavors. This quick toasting helps the rice hold its shape and soak up all the tasty goodness later on.

Deglaze with Wine

If you’re using white wine, pour in a generous splash now. This helps lift any stuck bits from the bottom of the pan (they’re packed with flavor!). Let the wine simmer away until it mostly evaporates. This step adds a light zing and extra depth to your dish.

Add Tomatoes and Cook the Rice

Next, stir in your chopped tomatoes and let everything blend together. Now comes the most relaxing part: slowly add your saffron stock, one ladle at a time. Pour in a ladle, let it simmer and gently stir, then add another. Continue this process until the rice has absorbed all the liquid and become tender. It should take about 25 minutes. Be patient this is where all the magic happens!

Cook the Chicken and Add the Squid

While your rice is cooking, heat a separate medium pan. Add a little oil and cook your chopped chicken breast for about 5 minutes, just until golden on the outside. Once the rice is nearly ready, stir in the cooked chicken, raw squid rings, and sliced red pepper into the rice pan. Toss in a handful of freshly chopped parsley too. Let it all cook together for about 2 more minutes, just enough to bring everything together. Then, turn the heat down low to keep things warm.

Cook the Prawns and Extra Chorizo

Using the same pan where you cooked your chicken, toss in the remaining chorizo with a small splash of oil. After 2 minutes, add the shell-on prawns. Cook them for 3–4 minutes on each side until they turn bright pink and curl up slightly. They should be juicy and full of flavor. The chorizo will crisp up nicely and add a tasty bite to your final presentation.

Steam the Mussels

Meanwhile, prepare your mussels by steaming them according to the instructions on the package. It usually takes about 5–7 minutes. Remember, only eat the ones that open during steaming toss out any that stay shut!

Finish and Serve

Now it’s time to bring everything together! Gently stir the steamed mussels into your paella. Then carefully place your cooked prawns and crispy chorizo on top. Add a sprinkle of extra parsley and a big squeeze of lemon for brightness. For the final touch, serve it with a generous dollop of garlic and black pepper mayo right in the pan. That’s it you’ve made a Spanish paella that looks (and tastes) like a dream!

Necessary Tools

• 1 large non-stick frying pan or paella pan
• 1 medium pan for cooking chicken and prawns
• Ladle or large spoon
• Chopping board and knife
• Measuring jug
• Tongs (for flipping prawns)
• Steamer (for mussels)

Serving Suggestions

• Serve with a side salad of rocket and cherry tomatoes.
• Add crusty bread to soak up every last bit of rice.
• A chilled glass of sparkling water or lemonade pairs perfectly!
• Eat straight from the pan it’s the paella way!

Fun Fact

Did you know paella was first made by farmers in Valencia, Spain? They cooked it over an open fire in wide pans using whatever they had snails, beans, and even rabbit! It started as a humble meal but became one of Spain’s most famous dishes.

Conclusion

Making Spanish paella is like telling a delicious story one layer at a time. With just a bit of patience, you’ll end up with a pan full of bold flavors, golden rice, and tasty toppings. It’s cozy, hearty, and a total crowd-pleaser (even if your crowd is just two hungry people). Try it out and bring a little piece of Spain into your kitchen!