Seafood Paella Recipe
Bay scallops, clams, mussels & sautéed shrimp, laid atop toasted saffron rice tossed with grilled chicken, Spanish chorizo & peas.
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Ingredients
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Seafood
Meat and Poultry
Rice and Spices
Vegetables
Liquids
Method
Preparation
- 1
Prepare the Ingredients
Chop the onion, red bell pepper, and garlic. Slice the chorizo and dice the grilled chicken breast.
- 2
Soak Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm chicken broth for about 10 minutes.
Cooking
- 3
Sauté Vegetables and Chorizo
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper, sautéing until soft (about 5 minutes). Add the sliced chorizo and cook for an additional 3 minutes.
- 4
Add Rice and Spices
Stir in the basmati rice, paprika, salt, and black pepper. Cook for 2 minutes, stirring to coat the rice with the oil and spices.
- 5
Add Broth and Saffron
Pour in the chicken broth and the saffron with its soaking liquid. Bring to a boil, then reduce the heat to low and cover the pan. Let it simmer for 15 minutes.
- 6
Add Chicken, Peas, and Seafood
After 15 minutes, add the diced grilled chicken, frozen peas, bay scallops, clams, mussels, and shrimp. Stir gently to combine, then cover and cook for another 10 minutes, until the seafood is cooked through and the rice has absorbed the liquid.
- 7
Serve
Once cooked, remove from heat and let it sit covered for 5 minutes before serving. Garnish with lemon wedges if desired.