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Paella with seafood and chicken

Author
Cookinero 2 May 2025
3980
Paella with seafood and chicken

In Spain, paella with seafood and chicken is called "mixta". This means a mixed dish of meat, seafood and vegetables. The classic paella recipe necessarily includes only saffron, rice and olive oil. Otherwise, there are no restrictions. You can add any vegetables, herbs and spices to the dish. In Spanish cuisine, you can find more than 300 paella recipes!

How to cook Paella with seafood and chicken

Step 1

Paella with seafood and chicken

Prepare seafood. Fry seafood in a frying pan. After the excess liquid has evaporated, add white wine and simmer until it has completely evaporated.

Step 2

Paella with seafood and chicken

Prepare the chicken. Fry the chicken fillet in a separate frying pan until golden brown. Add salt. Transfer the meat to a separate plate. Fry the onion and garlic in the same oil. Add pepper, tomatoes and fry all the vegetables together for 7-10 minutes.

Step 3

Paella with seafood and chicken

Prepare the paella. Add rice to the vegetables, stir and continue to fry for another 2-3 minutes. Add chicken and seafood to the rice. Pour in water. Salt, pepper, add saffron and simmer over medium heat for 15-20 minutes until the rice is ready.

Paella with seafood and chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken or vegetable broth as a non-alcoholic alternative. A splash of lemon juice or white wine vinegar diluted with water can also add acidity.
Skip the seafood and chicken, and use vegetable broth. Add more veggies like bell peppers, artichokes, and peas for flavor. Mushrooms or tofu can add a meaty texture.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to prevent drying out.
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a little water or broth.
Keep the rice-to-liquid ratio (usually 1:2) and adjust other ingredients proportionally. For 2 servings, halve everything; for 6, increase by 50%.
Yes, but brown rice takes longer to cook and requires more liquid. Adjust cooking time (about 40 mins) and add extra broth as needed.
Serve with a light salad, crusty bread, or roasted vegetables. Aioli or lemon wedges add a nice touch.
Add a splash of hot broth or water, cover, and simmer 5 more minutes. Check if the rice is tender and the liquid is absorbed.

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