Easy Seafood Paella with Shrimp, Chicken, Mussels, and Clams
Mediterranean Paella is a mouth-watering, hearty dish that brings the vibrant flavors of Spain’s Mediterranean coast straight to your kitchen. Packed with chicken, shrimp, mussels, and clams, and enhanced by fragrant saffron and smoked paprika, this seafood paella is perfect for any special occasion or family dinner. With tender rice and fresh seafood, every bite is a celebration of bold Mediterranean flavors.
Why This Mediterranean Paella Recipe Stands Out:
This recipe is designed to give you an authentic taste of the Mediterranean without the complexity of traditional cooking methods. Paella with shrimp and chicken is a delicious twist on the classic, making it more approachable for home cooks. By adding saffron and smoked paprika, the dish retains the rich, savory flavors that are synonymous with Spanish cuisine. Whether you’re a beginner in the kitchen or an experienced cook, this recipe delivers big on taste, and it’s easier than you might think. For more Mediterranean recipes, check out our Mediterranean Diet Recipes.
Ingredients for Mediterranean Paella:
- ¼ cup olive oil
- 1 small onion, finely chopped
- 1 small bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice or short-grain rice
- 1 ½ cups chicken broth
- ½ cup white wine
- ¼ tsp saffron threads
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 lb chicken thighs, cut into pieces
- ½ lb shrimp, peeled and deveined
- ½ lb mussels (optional)
- ½ lb clams (optional)
- ½ cup frozen peas
- ½ small lemon, cut into wedges
- 1 tbsp fresh parsley for garnish
Instructions:
- Prepare the Saffron Broth:
In a small bowl, combine the chicken broth, white wine, and saffron threads. Heat the mixture in a small saucepan over low heat, stirring occasionally, to release the flavors of the saffron. Set aside. Learn more about saffron for its health benefits. - Cook the Chicken:
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the pan and set aside. - Sauté the Vegetables:
In the same pan, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes, or until softened and fragrant. Learn more about the benefits of bell peppers. - Add the Rice and Seasonings:
Stir in the Arborio rice, smoked paprika, salt, and black pepper. Cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors of the oil and spices. This is an important step as it allows the rice to become flavorful, absorbing all the goodness from the broth. - Add the Saffron Broth:
Pour in the saffron-infused broth and bring it to a simmer. Stir to combine and evenly distribute the liquid throughout the rice. As the rice absorbs the broth, the saffron’s distinct golden color will infuse the entire dish. - Add the Chicken Back:
Return the cooked chicken to the pan. Cover the pan with a lid or aluminum foil and simmer for 10-12 minutes, or until the rice is nearly cooked. - Add Seafood and Peas:
Scatter the shrimp, mussels, clams, and peas over the rice. Cover again and cook for another 10-12 minutes, or until the seafood is cooked through and the rice is tender. Discard any unopened mussels or clams to avoid a bitter taste. - Serve:
Remove the pan from the heat and let it rest for 5 minutes. Garnish with lemon wedges and fresh parsley. Serve hot for a delightful Mediterranean feast.
Why Saffron Makes a Difference:
One of the key ingredients in Mediterranean Paella is saffron, which gives the dish its iconic golden color and distinct flavor. Although saffron is more expensive than other spices, it is well worth the investment for its unique taste. If you are unable to find saffron, a pinch of turmeric can serve as a substitute, though it will alter the flavor slightly. However, using saffron is essential to bringing out the authentic Mediterranean flavors in this dish. For tips on how to use saffron, visit this guide.
Customizing Your Paella:
Paella is a versatile dish, so feel free to experiment by adding your favorite ingredients. You can add other seafood, such as squid or scallops, or use different proteins like chorizo or pork for a non-traditional version. For a vegetarian alternative, you can skip the meat and seafood and add more vegetables like artichokes, peas, and roasted tomatoes for a Mediterranean vegetable paella. Check out more paella variations here.
Tips for Perfect Mediterranean Paella:
- Rice: Use short-grain rice such as Arborio or Paella rice. This type of rice absorbs more liquid than long-grain rice, giving the dish its signature texture.
- Broth: Using chicken broth creates a rich base for the paella, but seafood broth will bring an even deeper flavor if you’re using seafood. If you don’t have broth, water can work, but the flavor won’t be as rich.
- Seafood Freshness: Fresh shrimp, mussels, and clams make a huge difference in the final dish. If fresh seafood is unavailable, frozen alternatives can work well, though fresh is always preferable. Learn more about the health benefits of seafood at Seafood Health Facts.
Serving Suggestions:
Serve this Mediterranean Paella with a side salad of mixed greens, topped with a light vinaigrette, or some crusty bread to soak up the delicious saffron broth. Pair the meal with a glass of crisp white wine or a cold sparkling beverage for a true Mediterranean experience. Use bread to soak up the delicious saffron broth. Pair the meal with a glass of crisp white wine or a cold sparkling beverage for a true Mediterranean experience.
Mediterranean Paella from Spain
Ingredients
Ingredients:
- ¼ cup olive oil
- 1 small onion finely chopped
- 1 small bell pepper chopped
- 2 cloves garlic minced
- 1 cup Arborio rice or short-grain rice
- 1 ½ cups chicken broth
- ½ cup white wine
- ¼ tsp saffron threads
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 lb chicken thighs cut into pieces
- ½ lb shrimp peeled and deveined
- ½ lb mussels optional
- ½ lb clams optional
- ½ cup frozen peas
- ½ small lemon cut into wedges
- 1 tbsp Fresh parsley for garnish
Instructions
Instructions:
- Prepare the saffron broth: In a small bowl, combine the chicken broth, white wine, and saffron threads. Heat the mixture in a small saucepan over low heat, stirring occasionally, to release the flavors of the saffron. Set aside.
- Cook the chicken: In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes, or until softened and fragrant.
- Add the rice and seasonings: Stir in the Arborio rice, smoked paprika, salt, and black pepper. Cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors.
- Add the saffron broth: Pour in the saffron-infused broth and bring it to a simmer. Stir to combine and evenly distribute the liquid.
- Add the chicken back: Return the cooked chicken to the pan. Cover the pan with a lid or aluminum foil and simmer for 10-12 minutes, or until the rice is nearly cooked.
- Add seafood and peas: Scatter the shrimp, mussels, clams, and peas over the rice. Cover again and cook for another 10-12 minutes, or until the seafood is cooked through and the rice is tender. Discard any unopened mussels or clams.
- Serve: Remove the pan from the heat and let it rest for 5 minutes. Garnish with lemon wedges and fresh parsley. Serve hot.
Notes
- Paella Variations: You can add other seafood, such as squid or crab, or substitute chicken with rabbit for a more traditional version.
Calories (per serving):
Approximately 500-600 calories per serving (depending on portion sizes and seafood).Best Ever Paella from Spain
Cost (for 6 servings):- Total cost: Approximately $30 – $35 (USD)
- Chicken thighs: $5
- Shrimp: $10
- Mussels: $5 (optional)
- Clams: $5 (optional)
- Arborio rice: $2
- Olive oil, saffron, paprika, garlic, lemon: $2
- Frozen peas, onion, bell pepper: $3
- Fresh parsley: $1
