Seafood Paella With Scallops, Mussels, Shrimp & Chicken Thighs
Dive into the vibrant flavours of Spain with our authentic paella recipe. This easy-to-follow guide showcases the perfect balance of saffron-infused rice, succulent seafood, tender chicken and fresh vegetables. Ideal for family gatherings or special occasions, our paella serves as a centerpiece that captivates both the eyes and taste buds.
Plus, learn handy tips for achieving that perfect socarrat - the crispy rice layer at the bottom! Whether you’re a seasoned chef or a kitchen novice, this paella recipe will transport you to the sunny shores of Valencia. Perfect for entertaining or a cozy dinner, it’s a dish everyone will love. Try our paella today and savour a taste of Spain right at home.
Seafood Paella With Scallops, Mussels, Shrimp & Chicken Thighs In A Rich Saffron Chicken Broth
1 ½ cups uncooked Bomba rice or substitute with arborio rice
4 cups chicken stock
1 cup tomato, coarsely chopped
1-2 bay leaves
1 tsp saffron threads
½ tsp smoked paprika
2 tbsp. Chopped parsley for garnish
Salt and Pepper to taste
Directions
In a large saute paella pan, or large surface pan, heat oil over med-high heat. Brown chicken pieces Transfer chicken to a plate and set aside.
In same pan, cook peppers, then garlic until fragrant, Stir in rice and cook until peppers are just soft and rice is glossy. Add broth, tomatoes, bay leaf, saffron and paprika. Return chicken to pan. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until liquid is almost absorbed.
Pat dry scallops and shrimp. Season with salt. Add to pan. Add cooked frozen mussels to pan. Cover and cook until shellfish are cooked through. Approximately 5 mins.
Garnish with chopped parsley, salt and pepper to taste.
