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chicken and seafood paella

Foolproof Chicken and Seafood Paella

Kristina Cadelina
Ready to elevate your next dinner party? This filling and robust Paella features chicken, chorizo, prawns and clams. Perfect for a celebration or an impressive date night in...
5 from 1 vote
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Course Appetizer, Dinner, Main Course
Cuisine Spanish
Servings 6
Calories 533 kcal

Equipment

  • large paella pan 8 serving size pan paella pan
  • steamer basket and large pot to steam the clams
  • 2 large spatulas

Ingredients
  

  • 4 tablespoons olive oil extra virgin, divided
  • 1/2 sweet onion thinly sliced
  • 2 small red bell peppers thinly sliced
  • 12 garlic cloves minced
  • 1 large heirloom tomato chopped
  • 1/2 cup peas frozen
  • 1 pound chicken thighs about 4 thighs, skinless, cut up
  • 1 pound manila clams
  • 1 pound prawns shell on
  • 1/4 pound chorizo
  • 1 1/2 cups calasparra paella rice
  • 32 ounces chicken broth
  • sea salt as needed
  • black pepper as needed
  • 1/2 teaspoon paella spice blend from Rumi Spices
  • 1 large lemon cut into wedges
  • 1/4- 1/2 cup italian parsley chopped

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a paella pan, heat about 1 teaspoon of the olive oil over medium/low heat. Sauté the sweet onions and the bell peppers for about 10-12 minutes or until they start to sweat their juices. Add a touch of salt and pepper.
  • Transfer them to a plate and set them aside.
  • On low heat, in the same pan, add the chorizo and cook for about 5-8 minutes. When done, remove from the pan and drain on a paper towel.
  • Then add a touch more of olive oil and the chicken thighs. Let the chicken for 15-18 minutes. Add a dash of salt and pepper. Remove the chicken from the pan and set it aside.
  • Then adding more oil if needed, add the prawns and sauté until opaque. Remove from the pan and set aside.
  • Add another tablespoon of olive oil to the pan, then add the garlic, peas, heirloom tomatoes, sweet onions and bell peppers. Let the mixture cook down for about 20 minutes.
  • In a large pot with 2 inches of water and a steam basket, add the clams. Let them steam for 5 minutes. Discard any that didn't open.
  • In a sauce pan, add the chicken broth and the paella seasoning and let it warm up, almost to a boil.
  • Remove them from the heat when done and set aside.
  • Returning the garlic tomato mixture in the paella pan, add the rice, chorizo, and chicken thighs. Season with a little salt and pepper.
  • Add 3 cups of chicken broth to the paella and let it cook for about 12 minutes.
  • Then add an additional chicken broth, about another 1/2 cup if needed and let it continue to cook for another 5 minutes. Let the rice cook and gently stir.
  • Place the paella in the oven to finish off cooking- for about 7 minutes.
  • Carefully remove the pan from the oven when done and arrange the prawns and clams on top. Set it aside for 15 minutes, so that the rice can continue to cook.
  • Add the lemon wedges and fresh chopped parsley.
  • Enjoy!!!!

Notes

Notes:
The serving size can feed 4-6 people depending whether you are serving this as an appetizer versus main course. (4 people as a main course and 6 people as an appetizer)
Storing: Store any leftovers in an airtight container in the fridge for up to 2 days.
Tips on Paella Rice:
The rice that you want to use when making Paella is Calasparra. Check your local speciality grocery store like World Market. Also some chain store also carry this Paella rice. A good substitute is calrose, short grain rice or Arborio. 
When making this rice, it is important to cook it on the stove top first. Add the broth in batches and mix it up. Then you will want to finish off the cooking process in the oven. Here’s how you get the perfect al dente: when you pull the rice out of the oven, let it sit for about 10-15 minutes
Make ahead tips:
There’s a lot of prep that goes behind a great Paella. This is something you definitely want to plan out. You can cut up the vegetables such as the peppers and onions the night before. Also you can cook up the meats ahead of time like the chorizo and the chicken. I would save the seafood for the day of, as fresh is best. 

Nutrition

Calories: 533kcalCarbohydrates: 49gProtein: 30gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 152mgSodium: 1219mgPotassium: 468mgFiber: 3gSugar: 3gVitamin A: 2452IUVitamin C: 25mgCalcium: 97mgIron: 4mg
Keyword Chicken Paella, Paella, Seafood Paella
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