This seafood paella with saffron-infused rice is brimming with mussels, shrimp, and squid for a classic Spanish dish that's perfect for sharing.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
367 Calories
Recipe Instructions
Step 1
Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
Step 2
Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
Step 3
Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
Step 4
Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
Step 5
Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.
Ingredients
2 tablespoons olive oil
1 teaspoon paprika
1 cup green peas
1 red bell pepper, sliced
3 cloves garlic, chopped
3 cups long-grain white rice
1 pinch saffron
20 mussels, cleaned and debearded
10 large shrimp
2 large squid, cleaned and sliced into rings
2 pounds boneless, skinless chicken pieces cut into chunks
