The Mi Paella chef shares one of his most iconic and beloved dishes.
Read more: Paella for the People
Chicken & Seafood Paella
Ingredients:
- 300g rice
- 600ml chicken or fish broth
- 10 prawns or shrimp
- 8 mussels (optional)
- 6 clams
- 100g squid rings
- 1 chicken breast, cut into pieces
- 1/2 red bell pepper, cut into strips
- 1/2 red bell pepper, diced
- 1/2 green pepper, diced
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 tsp. sweet paprika
- 2 bay leaves
- 1 pinch saffron threads
- Extra virgin olive oil
- Salt and pepper to taste
- Peas to taste
Directions:
- In a small bowl, add saffron threads to a few tablespoons of warm broth. Let sit for 5-10 minutes to release its color and aroma.
- Heat a wide, shallow paella pan over medium heat, then add olive oil and sauté peppers and onions until softened.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add a drizzle of olive oil and cook chicken pieces with a pinch of salt and pepper until golden brown.
- In the same pan, sear prawns/shrimp for about 1-2 minutes per side. Remove and set aside.
- Stir in rice and mix well, coating with the flavors in the pan.
- Add sweet paprika and saffron-infused broth. Stir once to evenly distribute ingredients.
- Pour in remaining broth, bring to a gentle simmer and do not stir again to allow rice to cook evenly. (Check at this point if you need more salt.)
- Lower heat to medium-low and let cook for about 15-20 minutes.
- Place shrimp, mussels, clams and squid rings on top of rice during the last 5-7 minutes of cooking.
- Add peas if desired. (Pro tip: If liquid evaporates too quickly before rice is fully cooked, add a little more broth.)
- Optional: Increase heat for the last 1-2 minutes to develop the slightly crispy, golden crust at the bottom of the pan known as “socarrat.”
- Remove from heat and cover with a clean kitchen towel or aluminum foil. Let paella rest for 5 minutes before serving.