Spanish Paella Chicken & Seafood is a flavorful one-pot dinner filled with tender chicken, seafood, saffron rice, and bright Mediterranean flavor.
This version keeps the process approachable without needing a special paella pan, making it perfect for a cozy family meal or a weekend dinner to share.
Why You’ll Love This Recipe
This paella brings together chicken, shrimp, mussels, and calamari in one colorful, satisfying dish.
The saffron, paprika, tomatoes, and white wine create a rich, savory base with classic Spanish-inspired flavor.
Everything cooks in one pan, making the recipe impressive but still practical for home cooking.
The crispy rice crust, known as socarrat, gives the dish extra texture and depth.
What You’ll Need (Ingredient Highlights)
Spanish rice is the heart of this dish because it absorbs the broth and flavor while staying tender.
Chicken thighs add juicy, savory bites that pair beautifully with the seafood.
Shrimp, mussels, and calamari bring the seafood richness that makes this paella feel special.
Saffron threads give the rice its signature aroma and golden color.
Tomatoes, paprika, garlic, onion, and bell pepper build a flavorful base before the rice is added.
Pro Tips Before You Start
Use a wide skillet or pan so the rice can cook in an even layer.
Do not stir the rice once the broth is added, because this helps form the crispy bottom layer.
Clean the mussels well and remove the beards before cooking.
Let the paella rest after cooking so the rice finishes absorbing the steam and flavor.
How to Make Spanish Paella Chicken & Seafood
Step 1 – Cook the aromatics
Add olive oil to a skillet over medium heat. Cook the onion, bell peppers, and garlic until the onion is translucent.
Step 2 – Build the tomato base
Add chopped tomato, bay leaf, paprika, saffron, salt, and pepper. Stir and cook for 5 minutes.
Step 3 – Add wine
Pour in the white wine and cook for 10 minutes. Taste and add more salt if needed.
Step 4 – Add chicken and rice
Add chicken pieces, 2 tablespoons chopped parsley, and rice to the pot. Cook for 1 minute.
Step 5 – Pour in the broth
Slowly pour the broth around the pan and gently jiggle the pan to spread the rice evenly. Do not stir from this point forward.
Step 6 – Simmer the rice
Bring the mixture to a boil, then reduce the heat to medium low. Gently shake the pan once or twice while cooking, but do not stir.
Step 7 – Add seafood and peas
Cook uncovered for 15–18 minutes, then nestle in the shrimp, mussels, and calamari. Sprinkle peas on top and cook for about 5 more minutes.
Step 8 – Rest and serve
Remove the pan from heat and cover with a lid or tinfoil. Place a kitchen towel over the lid and let it rest for 10 minutes before garnishing with parsley and lemon slices.
What to Serve Them With
Serve this paella with lemon wedges for a bright, fresh finish.
A simple green salad makes a light side that balances the richness of the rice and seafood.
Crusty bread is great for soaking up any flavorful juices left in the pan.
Variations / Substitutions
You can use only shrimp if mussels or calamari are not available.
Chicken broth can be swapped with seafood broth for a stronger seafood flavor.
Use smoked paprika for a deeper, slightly smoky taste.
If you do not have roma tomatoes, tomato sauce works well as listed in the ingredients.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of broth or water to loosen the rice.
Seafood is best enjoyed fresh, so avoid reheating it multiple times.
FAQs
Can I make this recipe without a paella pan?
Yes, this version is designed to work in a regular wide skillet or pan.
Can I stir the rice while it cooks?
No, avoid stirring after the broth is added so the rice can cook evenly and form a crispy bottom.
What is socarrat?
Socarrat is the crispy rice crust that forms at the bottom of the pan when paella cooks properly.
Can I use frozen seafood?
Yes, but thaw it first and pat it dry before adding it to the paella.
What kind of rice should I use?
Spanish rice is best because it absorbs liquid well and gives the paella the right texture.
Can I leave out saffron?
You can, but saffron gives paella its signature aroma, color, and flavor.
How do I know when the paella is done?
Most of the liquid should be absorbed, and the rice on top should be nearly tender.
What should I do if the rice is still firm?
Add ¼ cup more water or broth and continue cooking until the rice is tender.
Can I make this ahead of time?
Paella is best served fresh, but you can prep the vegetables and seafood ahead to save time.
Is this recipe good for guests?
Yes, it is colorful, flavorful, and impressive enough for a dinner gathering.
Final Thoughts
Spanish Paella Chicken & Seafood is a beautiful one-pot dinner that feels special without being overly complicated.
With tender chicken, flavorful rice, fresh seafood, and bright lemon garnish, it is a dish made for sharing and enjoying slowly.
Full Recipe Card
Ingredients
- 1/4 cup Extra virgin olive Oil, (Spanish EVOO if you have it)
- 1 Onion, diced
- 1 bell pepper, diced (I like to use ½ red and ½ green)
- 4 cloves Garlic
- 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
- Bay leaf
- 1 teaspoon paprika, sweet or smoked
- 1 pinch saffron threads*
- Salt and pepper
- ¼ cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces*
- ¼ cup fresh chopped parsley, chopped, divided
- 2 cups Spanish Rice*
- 5 cups Chicken Broth*
- 1/2 cup frozen peas
- ½ lb Jumbo Shrimp or prawns, about 12 – peeled, tail on
- 1/2 lb Mussels, (about 10-12), cleaned properly (beards off)
- 8 oz calamari rings
- Lemons, for garnish
Instructions
- Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I’ve simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent.
- Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes.
- Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. Do not stir the mixture going forward.
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking.
- Cook for about 15-18 minutes uncovered.
- Nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook without stirring for about 5 more minutes.
- Watch for most of the liquid to be absorbed and the rice at the top nearly tender.
- If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking.
- Remove pan from heat and cover pan with a lid or tinfoil.
- Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.
