Seafood Paella
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
This Spanish rice dish features chicken, chorizo, and a variety of seafood, flavored with saffron and piquillo peppers. It's cooked in a wok for convenience and serves a crowd.
Ingredients
- 118 ml extra-virgin olive oil divided
- 454 g boneless chicken thighs cut into bite-size pieces
- 1 Spanish onion diced
- 237 ml tomato purée
- 4 clove garlic minced
- 6 piquillo peppers minced
- 4.93 ml paprika
- 4.93 ml saffron threads
- kosher salt
- freshly ground black pepper
- 473 ml rice (preferably calasparra or bomba)
- 946 ml shellfish or chicken broth
- 237 ml dry white wine
- 454 g Spanish chorizo sausage cut into ¼-inch slices
- 227 g large shrimp
- 227 g bay scallops
- 454 g mussels or clams
- 227 g squid
- 177 ml peas fresh or frozen
- lemon wedges to serve
Nutrition (per serving, estimated)
Estimated based off 13 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 161 mg
- Iron: 3.39 mg
- Magnesium: 57.8 mg
- Phosphorus: 363 mg
- Potassium: 804 mg
- Zinc: 4.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml tomato purée
- 4.93 ml paprika
- 4.93 ml saffron threads
- kosher salt
- freshly ground black pepper
- 473 ml rice (preferably calasparra or bomba)
- 946 ml shellfish or chicken broth
- 237 ml dry white wine
- 227 g large shrimp
- 227 g bay scallops
- 454 g mussels or clams
- 227 g squid
Prepare
- 118 ml extra-virgin olive oil, divided
- 454 g boneless chicken thighs, cut into bite-size pieces
- Dice 1 Spanish onion
- Mince 4 clove garlic
- Mince 6 piquillo peppers
- 454 g Spanish chorizo sausage, cut into ¼-inch slices
- 177 ml peas, fresh or frozen
- lemon wedges, to serve
Let's Cook
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Step 1.
Heat 3 tablespoons of the olive oil in a wok over medium-high heat. Add the chicken pieces and brown them, about 3 minutes per side.
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Step 2.
Add the remaining 5 tablespoons of olive oil and the diced onion to the wok. Sauté until the onion is golden, about 5 minutes.
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Step 3.
Stir in the tomato purée, minced garlic, minced piquillo peppers, and paprika. Lightly crush the saffron threads and stir them into the vegetable mixture. Season lightly with salt and pepper. Cook the vegetables for 2 to 3 minutes, stirring occasionally.
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Step 4.
Stir in the rice until well coated. Pour in the broth and wine, then tuck the chorizo slices into the liquid. Stir to combine. Partially cover the wok and cook over medium heat, stirring every 3 to 4 minutes, until the chicken and chorizo are cooked through, 20 to 25 minutes. Adjust the heat to medium-low if the rice begins to scorch on the bottom.
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Step 5.
Uncover the wok and scatter the shrimp, bay scallops, mussels, and squid over the rice. Stir in the peas. Cover the wok completely and cook over medium heat for another 8 to 10 minutes, stirring occasionally, until the rice and seafood are cooked through.
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Step 6.
Check the rice for doneness; it should be tender and the liquid absorbed. Serve the paella with lemon wedges.