Spanish Paella (With Chicken And Seafood) Recipe

Name: Spanish Paella (With Chicken And Seafood)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 chicken breasts, cut into 2 inch cubes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 large Spanish onion, chopped; 1 green pepper, diced into 1/2 inch pieces; 4 cloves garlic, chopped; 2 teaspoons spanish paprika; 1 tablespoon fresh thyme or 1 teaspoon dried thyme; 1 lb shrimp, shelled and deveined; 2 cups arborio rice; 1 cup finely chopped tomatoes; 5 cups chicken broth; 1/2 teaspoon saffron thread; 1 cup lima beans; 1/2 cup roasted red pepper, cut into strips; 1/4 cup chopped parsley; 12 clams in shell (optional); lemon wedge; green onion

Servings: persons

1/4 cup olive oil
3 chicken breasts, cut into 2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 large Spanish onion, chopped
1 green pepper, diced into 1/2 inch pieces
4 cloves garlic, chopped
2 teaspoons spanish paprika
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb shrimp, shelled and deveined
2 cups arborio rice
1 cup finely chopped tomatoes
5 cups chicken broth
1/2 teaspoon saffron thread
1 cup lima beans
1/2 cup roasted red pepper, cut into strips
1/4 cup chopped parsley
12 clams in shell (optional)
lemon wedge
green onion

1
Heat 3 tbsp oil in large skillet on medium high heat.
2
Add chicken pieces and fry 3 to 4 minutes per side until golden.
3
Remove from skillet and season with salt and pepper.
4
Add onions and peppers to skillet.
5
Saute 2 minutes.
6
Stir in garlic, paprika and thyme.
7
Saute 1 minute and add shrimp.
8
Saute until shrimp turn pink.
9
Add 1 Tbsp oil if needed.
10
Sprinkle rice into pan.
11
Saute, stirring frequently 2 to 3 minutes or until coated with oil.
12
Stir in tomatoes.
13
Season well.
14
Combine stock and saffron and stir into rice mixture.
15
Bring to boil.
16
Boil for about 2 minutes, reduce heat to medium.
17
Return chicken and push down into rice.
18
Cook uncovered for 15 minutes.
19
Stock should be bubbling.
20
Stir rice around and add shrimp, lima beans, red peppers and clams.
21
Cook for 10 minutes longer.
22
Remove from heat and cover for 10 minutes.
23
To serve, sprinkle with parsley and garnish with lemon wedges and green onions.

1331

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup olive oil, 3 chicken breasts, cut into 2 inch cubes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Spanish Paella (With Chicken And Seafood) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Paella (With Chicken And Seafood)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions