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Seafood Saffron Paella

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
10 servings
Dinner Spanish
Seafood Saffron Paella
Ingredients
  • 20 mussels, cleaned and debearded
  • 10 large shrimp
  • 2 large squid, cleaned and sliced into rings
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken pieces cut into chunks
  • 3 cloves garlic, chopped
  • 1 red bell pepper, sliced
  • 2 tomatoes, cubed
  • 3 cups long-grain white rice
  • 1 pinch saffron
  • 1 teaspoon paprika
  • 1 cup green peas
Instructions
1
Boil a large quantity of salted water in a pot until it reaches a rolling boil. Then, carefully add the mussels to the boiling water and continue cooking until they open their shells. Remove from heat, drain the water, and discard any mussels that did not change color.
2
In a separate pot of boiling salted water, cook the shrimp and squid until they become opaque and firm to the touch. This should take around 3-4 minutes. Remove from heat, drain the water, and reserve any remaining liquid.
3
In a large skillet, heat a generous amount of olive oil over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are golden brown on all sides. Transfer the cooked chicken to a plate and set it aside.
4
In the same skillet, add the minced garlic, sliced bell pepper, and chopped tomato cubes. Cook over medium-high heat, stirring frequently, until the vegetables are softened and fragrant.
5
Simultaneously, bring a large quantity of fish stock and 3 cups of salted water to a boil in another pot. In a separate bowl, mix together 3 cups of uncooked rice, saffron threads, and paprika powder. Gradually add the dry ingredients to the boiling water, stirring constantly.
6
Once the mixture has come to a boil again, cover the pot with a lid and reduce the heat to low. Let it simmer for 15-20 minutes, or until the rice is tender and fluffy.
7
In a separate bowl, combine the cooked peas with the cooked rice. Pour the rice mixture into a large serving dish.
8
Arrange the cooked vegetables, chicken pieces, and shellfish around the rice mixture in a visually appealing way. Serve the dish hot and enjoy.