Paella With Chicken, Shrimp, And Mussels
- 30m Prep Time
- 35m Cook Time
- 1h 5mReady In
A classic Spanish paella loaded with chicken, chorizo, shrimp, and mussels, all nestled in saffron-infused rice. This one-pan dish is perfect for sharing and showcases a vibrant medley of flavors and textures.
Ingredients
- 1/4 cup water
- 1/2 tsp saffron threads
- 1 3/4 cup arborio rice
- 16 debearded mussels or steamer clams scrubbed
- 6 tbsp extra-virgin olive oil divided
- bone-in, skin-on chicken thighs excess fat trimmed
- 5/16 lbs chorizo sausage casings removed, cut into ¼-inch slices
- 2 large yellow onions chopped
- 4 large cloves garlic crushed
- 1 tsp paprika
- 3 1/2 oz chopped green beans
- 3/4 cup frozen peas
- 5 cup fish, chicken, or vegetable stock
- 1 tsp kosher salt
- Freshly ground black pepper
- 16 raw shrimp peeled but tails left on
- 1 red bell pepper chopped
- Chopped fresh parsley for garnish
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 178 mg
- Iron: 3.07 mg
- Magnesium: 44.3 mg
- Phosphorus: 247 mg
- Potassium: 611 mg
- Zinc: 2.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup water
- 1/2 tsp saffron threads
- 1 3/4 cup arborio rice
- 1 tsp paprika
- 3 1/2 oz chopped green beans
- 3/4 cup frozen peas
- 5 cup fish, chicken, or vegetable stock
- 1 tsp kosher salt
- Freshly ground black pepper
Prepare
- 16 debearded mussels or steamer clams, scrubbed
- 6 tbsp extra-virgin olive oil, divided
- bone-in, skin-on chicken thighs, excess fat trimmed
- 5/16 lbs chorizo sausage, casings removed, cut into ¼-inch slices
- Chop 2 large yellow onions
- Crush 4 large cloves garlic
- 16 raw shrimp, peeled but tails left on
- Chop 1 red bell pepper
- Chopped fresh parsley, for garnish
Let's Cook
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Step 1.
Combine ¼ cup water and ½ teaspoon saffron threads in a small bowl; let infuse for a few minutes.
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Step 2.
While the saffron infuses, rinse 1¾ cups arborio rice under cold water until the water runs clear. Set aside.
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Step 3.
Inspect 16 debearded mussels or steamer clams; discard any with broken shells or that do not close when tapped. Set aside.
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Step 4.
Heat 3 tablespoons of the olive oil in a 12-inch paella pan, skillet, or ovenproof casserole over medium-high heat. Add 6 to 8 bone-in, skin-on chicken thighs (excess fat trimmed) and cook, turning frequently, for 5 minutes, until crisp and golden. Transfer chicken to a large bowl.
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Step 5.
Add 5 ounces chorizo sausage (casings removed, cut into ¼-inch slices) to the pan and cook, stirring, for 1 minute, until beginning to crisp. Transfer chorizo to the bowl with the chicken.
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Step 6.
Heat the remaining 3 tablespoons olive oil in the pan. Add 2 large chopped yellow onions and cook, stirring frequently, for 2 minutes. Add 4 large crushed garlic cloves and 1 teaspoon paprika; cook, stirring, for another 3 minutes, until onions are soft but not browned.
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Step 7.
Add the rinsed rice and 3½ ounces chopped green beans (or ¾ cup frozen peas) to the pan; stir to coat with oil. Return the chicken, chorizo, and any accumulated juices to the pan.
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Step 8.
Stir in 5 cups fish, chicken, or vegetable stock, the saffron mixture (including soaking liquid), 1 teaspoon kosher salt, and freshly ground black pepper to taste. Bring to a boil, stirring constantly.
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Step 9.
Reduce heat to low and simmer, uncovered and without stirring, for 15 minutes, until the rice is almost tender and most of the liquid has been absorbed.
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Step 10.
Arrange 16 raw shrimp (peeled, tails on), the mussels, and 1 chopped red bell pepper evenly on top of the rice. Cover the pan and simmer, without stirring, for an additional 5 minutes, until shrimp turn pink and mussels open. Discard any mussels that remain closed.
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Step 11.
Taste and adjust seasoning if necessary. Sprinkle with chopped fresh parsley and serve immediately.