Chicken and Seafood Paella

saffron

💰Cheaper: turmeric

Turmeric adds color and flavor at a lower cost.

shrimp

💰Cheaper: chicken

Chicken is more affordable and still provides protein.

mussels

💰Cheaper: canned clams

Canned clams are a budget-friendly seafood alternative.

calamari

💰Cheaper: chicken breast

Chicken breast is a more economical protein option.

In a bowl, combine the chicken with sweet paprika, salt, and pepper to taste. Rub the chicken with the rub and marinate it in the refrigerator for about 30 minutes.

In a paella pan or wide skillet over medium heat, heat olive oil. Add chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned. Remove from the pan and set aside.

In the pan, add chicken pieces and cook, turning as needed, until lightly browned. Remove from the pan and set aside.

Add more olive oil to the pan, if needed. Add onions and garlic and cook, stirring regularly, for about 2 to 3 minutes or until softened. Add tomato sauce and cook until slightly reduced. Add the rice and stir quickly to thoroughly coat it with the sauce.

Add water and bring to a boil. Add chicken, chorizo de Bilbao, and saffron. Add shrimp and mussels, tucking them into the rice.

Cover the pan, reduce the heat, and simmer without stirring for about 15 to 20 minutes, or until the rice is fluffy and cooked through.

Increase the heat to high and cook for an additional 1 to 2 minutes or until a toasted rice crust (socarrat) forms at the bottom. Remove the rice from the heat and let it rest, covered, for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens