Contents forEasy seafood and chicken paella (with video)

  • 400 grams of Rice

  • 12 shrimp

  • 1 large squid

  • 250 grams oysters or chirlas

  • 4 chicken legs

  • 12 mussels

  • 1 medium onion

  • 2 cloves of garlic

  • 2 ripe tomatoes

  • 1.5 liters of fish stock

  • 1 pinch of red pepper

  • saffron

  • Liquid oil

  • Salt

How to make easy seafood and chicken paella (with video)

1. Wash the oysters

Peel and chop the garlic and onion. Grate the tomatoes. Wash and chop the squids. Put the oysters in a colander and soak in a bowl of cold salt water to loosen the dirt.

1. Wash the oysters

2. Mark the shrimps

Heat half a glass of oil. When very hot, fry the shrimp for one minute on each side. Remove them and reserve.

2. Mark the shrimps

3. Brown the chicken

Fry the chicken thighs in the same oil. Remove them and reserve. Saute the onion and garlic in the same paella pan for 5 minutes.

3. Brown the chicken

4. Grate the tomato

Add the chopped squid and sauté for 1 minute. Grate the tomatoes, add them and fry for another 5 minutes, stirring occasionally. Lower the heat and add the paprika. remove it

4. Grate the tomato

5. Add the rice

Add rice and chicken. Stir well to mix the ingredients. Pour the hot water to cover the rice. Add salt and saffron and cook on high heat for 5 minutes.

5. Add the rice

6. Cook the rice

Reduce the heat a little, adjust the salt and cook for another 4 minutes. If at any time you find that the rice is dry and not yet cooked, add the hot water little by little.

6. Cook the rice

7. Add seafood

Add oysters and mussels, cook for another 2-3 minutes. Divide the shrimps into the paella pan and cook for another 2-3 minutes.

7. Add seafood

8. Rest and serve

Take the paella pan from the stove, cover it with a cloth and let it rest for 2 or 3 minutes, then serve.

8. Rest and serve

Number

The amount of broth is approximate. 1.5 liters may be enough, but it’s better to have more in case you need it.

Three golden tips for success with seafood and chicken paella

  1. shoot the rice, because it’s not just any grain, it’s a variety that absorbs flavors well. The best rice for this type of dish is bomba rice, which is a short, round grain that doesn’t open during cooking. It absorbs liquid very well and retains all the flavor. Senia or albufera is also excellent, but more difficult to find.
  2. Compulsory Respect rates and deadlinesIf you are inexperienced, there is nothing to calculate with the eye.
  3. follow the correct order the one we recommend in the video recipe. It is very important that the rice in your paella is of the consistency, without traces of liquid and loose grains. Tips for mixed seafood and chicken paella

tips for rice

  • Fry the rice for a few minutes before adding the “Anacara” (water).
  • Calculate about 100 grams per person. If you have a glass or glass in your house that fits exactly this size, always use it, so you don’t need a scale and you go faster.
  • The cooking time of rice is between 18 and 20 minutes, depending on its type. Albufera variety is cooked in 16-18 minutes, senia in 18 minutes and bomba in 18-20 minutes.
  • After adding the rice, you can place the paella pan on the plate and finish cooking in the preheated 200º oven, you can put it in the oven.
  • When finished, cover it with a cotton cloth (so it breathes). Wait 5 to 10 minutes before serving so the grain has finished absorbing the water and has settled.
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