How to make Paella With Chicken And Seafood With Maximum Flavor

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.

Cut chicken thighs into chunks and remove the skin.

Mix chicken with 1 teaspoon of salt and set aside.

Break chicken bones to release nutrients for the broth.

Add bones to a saucepan with 1 minced onion, 4 crushed garlic cloves, 1 bay leaf, a small sprig of thyme, and some parsley.

Keep a dozen shrimp for decoration and add the rest to the broth.

Add 1 tablespoon of salt and 2.5 liters of water to the saucepan and bring to a boil.

Cover just before boiling, then reduce heat to low and let simmer for one hour.

Cut fish fillets into large pieces and remove the mussels from their shells, keeping some for decoration.

Cook mussels for 5 minutes over medium heat with a lid, stirring occasionally.

Filter the broth after one hour and reserve the mussel juice.

Use a 50 centimeters diameter paella pan and pour in 40 centiliters of olive oil.

Sear shrimp for 1 minute on each side and remove them.

Add chicken pieces to the pan and sear for 1 minute and 30 seconds on each side.

Briefly stir chicken and move to the side of the pan where the heat is lower.

Add onion and garlic, stirring occasionally for 2 minutes, then add bell pepper and stir for 3 minutes.

Add 400 grams of tomatoes and let them reduce for 2 minutes.

Mix chicken with other ingredients in the pan.

Add 1 kilograms of short grain rice and stir just enough to coat the rice with olive oil.

Add fish, squid, shell mussels, and shrimp, spreading ingredients evenly over the pan.

Pour in 2.1 liters of broth and make small movements to evenly distribute ingredients.

Add 1 sprig of rosemary for flavor complexity.

Cook for 20 minutes for al dente rice or 22 minutes for softer rice, rotating the pan every two minutes.

Remove rosemary after 5 minutes and add mussels for decoration 5 minutes before the end of cooking.

Turn off heat after 20 minutes and cover the dish, letting it rest for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens