Spanish Seafood Paella 🦐🐚


🍚 2 cups rice
🍗 1 lb chicken thighs, bone-in, skin-on
🍤 1/2 lb large shrimp, peeled and deveined
🦪 1/2 lb mussels, cleaned and debearded
🐚 1/2 lb clams, scrubbed and cleaned
🧅 1 onion, finely chopped
🧄 4 cloves garlic, minced
🌶️ 1 red bell pepper, diced
🍅 1 tomato, grated
🌱 1/2 cup green beans, chopped into 1-inch pieces
💛 1 teaspoon saffron threads, soaked in warm water
🌶️ 1 teaspoon smoked paprika
🍋 1 lemon, cut into wedges
🍲 4 cups chicken broth
🌿 1/4 cup flat-leaf parsley, chopped
🌱 Olive oil for cooking
🧂 Salt and pepper to taste


1. Prepare the Ingredients: Season chicken with salt, pepper, and smoked paprika. Soak saffron threads in warm water. Clean and devein shrimp, scrub mussels, and clean clams.

2. Heat the Pan: In a large paella pan or wide skillet, heat olive oil over medium-high heat.
Sear Chicken: Brown chicken pieces until golden on all sides. Remove and set aside.

3. Sauté Aromatics: In the same pan, sauté onions, garlic, and red bell pepper until softened.
Stir in rice, cooking for 2-3 minutes until rice is well-coated and slightly toasted.

4. Pour in Chicken Broth: Pour in chicken broth, grated tomato, saffron with water, and smoked paprika. Stir to combine. Nestle the seared chicken back into the rice mixture. Arrange shrimp, mussels, clams, and green beans evenly.
5. Simmer and Cook: Reduce heat to medium-low and let the paella simmer for about 20-25 minutes or until rice is cooked, and the liquid is absorbed.
Once cooked, remove from heat, cover with a kitchen towel, and let it rest for 5 minutes. This allows the flavors to meld.


Pro Tips:
– Use a paella pan for even cooking and the traditional presentation.

Add the seafood towards the end to prevent overcooking.

– Use high-quality saffron for authentic flavor.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4-6

Enjoy your delightful Spanish Seafood Paella!

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