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5 from 5 votes

Valentina's Seafood Paella

This Summer Seafood Paella recipe is absolutely stunning. From the fresh ingredients and dynamic flavors, to the cooking process and presentation, it's truly magical.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Spanish
Keyword: summer dinner party, great for sharing
Servings: 10
Calories: 606kcal

Ingredients

  • olive oil for the pan
  • 1 (approximately 2¾ pound) whole chicken, cut up, skin-off, bone-in
  • 1 pound chorizo, sliced
  • cups onion, diced
  • 2 tablespoons garlic, minced
  • 6 medium-sized tomatoes, peeled, seeded, roughly chopped
  • 1 tablespoon sweet paprika
  • 1 teaspoon saffron threads
  • 5 cups Bomba rice
  • approximately 3 quarts chicken stock
  • salt and pepper to taste
  • cups Piquillo peppers, roughly chopped
  • cup peas
  • ½ pound green beans, steamed
  • 2 dozen medium-sized shrimp, peeled and deveined, tail on
  • 2 dozen Mediterranean mussels, beards removed, cleaned

Instructions

  • Coat a large paella pan (approximately 15-inches), with the olive oil. Add the chicken to the pan and cook for about a minute on each side, without browning. Pour about 1 quart of the stock over the chicken and bring to a boil. Reduce to a simmer, cover with foil, and cook for approximately 15 to 20 minutes. Remove the chicken form the pan and place on a baking sheet to cool. Pour the stock from the pan into a bowl and save it for later. Once the chicken is cool enough to touch, remove the meat from the bones into bite-sized pieces, and set aside.
  • Over medium-high heat, add the chorizo to the paella pan and cook until it's nicely browned. Remove it from the pan and set it aside.
  • Using a bit more olive oil if necessary, add the onions and garlic to the pan, and cook until the onions are soft, about 7 minutes. Deglaze the pan with the tomatoes, and add the paprika, saffron and rice, and stir to combine. Season generously with salt and immediately add the remaining stock, along with half of the sausage.
  • Cook until most, but not all, of the liquid has been absorbed by the rice. Then stir in the rest of the sausage, the chicken, peppers, peas, green beans, and shrimp. Continue to cook until the shrimp is pink, and the rice has absorbed just about all the stock and is al dente.
  • Finally, arrange the mussels around the edges of the paella pan and cover it with cheesecloth, gently tucking it into the rice along the sides. Continue to cook just until the mussels open.
  • It's best to season the paella with salt and a bit of pepper as you work, because as the pan becomes more full with ingredients, it can become more difficult to stir.

Nutrition

Calories: 606kcal