Paella with seafood and chicken

Name: Paella with seafood and chicken
Total time: 1 h 30 min
Yield: 4
Cuisine: European, Spanish
Ingredients: Round rice - 300 g; Chicken - 250 g; Frozen seafood mix - 300 g; Onions - 80 g; Bell pepper - 150 g; Tomato - 180 g; White wine - 100 g; Garlic - 20 g; Water - 500 g; Saffron - 2 g; Olive oil - 30 g

Cookinero 2 May 2025

3240

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

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

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

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

Can I substitute the white wine in the seafood step?

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.

How can I make this paella vegetarian?

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.

What's the best way to store leftover paella?

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.

Can I freeze paella for later use?

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.

How do I adjust the recipe for fewer or more servings?

Keep the rice-to-liquid ratio (usually 1:2) and adjust other ingredients proportionally. For 2 servings, halve everything; for 6, increase by 50%.

Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook and requires more liquid. Adjust cooking time (about 40 mins) and add extra broth as needed.

What sides pair well with seafood and chicken paella?

Serve with a light salad, crusty bread, or roasted vegetables. Aioli or lemon wedges add a nice touch.

My rice is still hard after 20 minutes. What should I do?

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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Paella with seafood and chicken

How to cook Paella with seafood and chicken

Step 1

Step 2

Step 3

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

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