Spanish Chicken and Seafood Paella

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A festive one-pan rice dish brimming with saffron-scented rice, golden chicken thighs, sweet shrimp, briny mussels, and sweet peppers. The hallmark crispy crust on the bottom of the pan, called socarrat, is what separates a great paella from an ordinary one.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 4 gSaturated Fat
• 56 gCarbs
• 5 gFiber
• 6 gSugar
• 32 gProtein
• 820 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 45 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the proteins

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs), patted dry
• 1/2 lb large shrimp, shell-on
• 1/2 lb fresh mussels, scrubbed and debearded
• 1/4 lb fresh littleneck clams, scrubbed

For the sofrito and vegetables

• 1/2 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, cut into thin strips
• 4 garlic cloves, minced
• 1 ripe tomato, grated (skins discarded)
• 1/2 cup green beans, trimmed and halved
• 1/2 cup cooked lima or butter beans

For the rice and seasoning

• 2 cups Spanish short-grain rice (bomba or calasparra)
• 4 cups warm chicken or seafood stock
• 1/2 tsp saffron threads, bloomed in 2 tbsp warm water
• 1 tsp smoked Spanish paprika (pimentón)
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 cup frozen peas, thawed

For garnish

• 1 lemon, cut into 6 wedges
• 2 tbsp fresh flat-leaf parsley, finely chopped

Directions

1. Warm the olive oil in a 15-inch paella pan or large wide skillet over medium-high heat. Season the chicken thighs generously with salt and pepper and place them skin-side down. Sear for 5-6 minutes until deeply golden, then flip and cook 3 minutes more. Transfer to a plate.
2. Reduce heat to medium. Add the onion and red bell pepper to the rendered fat and cook for 6-7 minutes until softened and lightly caramelized. Stir in the garlic and cook 1 minute until fragrant.
3. Sprinkle in the smoked paprika, then immediately add the grated tomato, green beans, and lima beans. Cook for 4-5 minutes, stirring, until the tomato reduces to a thick jammy paste. Pour in the bloomed saffron with its soaking liquid and stir to combine.
4. Add the rice and stir for 1-2 minutes so every grain glistens with the sofrito. Pour in the warm stock and season with salt. Give one gentle stir to level the rice, then do not stir again – this is essential for forming the prized socarrat crust.
5. Nestle the reserved chicken thighs back into the rice, submerging them slightly. Simmer uncovered over medium heat for 10 minutes, then scatter the peas over the top. Continue cooking for another 8-10 minutes until the rice has absorbed most of the liquid and peeks just above the surface.
6. Arrange the shrimp, mussels, and clams on top of the rice, hinge-side down so they open upward. Cover loosely with foil and cook for 5-6 minutes until the shrimp turn coral pink and the mussel and clam shells pop open. Discard any shells that stay closed.
7. Remove from the heat and let the paella rest uncovered for 5 minutes. The rice finishes absorbing the stock and a golden crust forms on the bottom – tap the pan handle with a spoon and you should hear a faint crackle.
8. Scatter fresh parsley over the top and serve directly from the pan with lemon wedges for squeezing over each portion.

Cook’s Notes

• Use the widest pan you own; traditional carbon steel paella pans give the best socarrat, but any 14-16 inch wide skillet works.
• Resist stirring the rice once the stock is added – this is what develops the crispy bottom crust prized in authentic paella.
• Saffron is essential for color and flavor, and smoked Spanish paprika adds depth; do not substitute regular paprika.
• Add fresh seafood only in the final 5-6 minutes so it stays tender and juicy rather than rubbery.
• If the rice looks dry before the seafood stage, splash in 1/4 cup extra warm stock along the edge of the pan without stirring.

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