Seafood Chicken Paella Recipe (Serves 8)
This paella recipe; It combines chicken, shrimp and seafood in the same pan on a base of saffron rice. Paella ingredients are prepared in advance, then cooked layer by layer in the pan. Cook without opening the lid frequently until the rice absorbs the water, let it rest briefly before serving.
Ingredients
1. Spice Mix
2. Main Ingredients
3. 1 scallop (scallop)
Step-by-Step Method
Prepare the spices
Mix the thyme, dried basil, garlic, salt and pepper in a small bowl. This way, you won't have to look for measurements while cooking.
Heat the pan and turn the sausages
Heat a large paella pan or large heavy-bottomed skillet over medium heat. Add some of the olive oil, turn the sliced spicy sausages briefly and let them release the oil.
Seal the chicken
Add the chicken cubes to the pan. Sprinkle some of the spice mixture and cook over high heat until the outside turns golden brown; Be careful not to dry out the inside completely.
Soften the onion and pepper
Add onion and green pepper. Sauté over medium heat for 4-5 minutes, until it softens slightly and becomes fragrant.
Add the tomatoes and saffron
Add the tomatoes to the pan, cook for 2-3 minutes until they release their juices and come together. Add saffron and stir; Let its color and scent spread throughout the pan.
Form the base with the rice
Add the rice and mix with the oil and tomato mixture for 1–2 minutes. Just stir until the grains look shiny.
Add the hot chicken broth and cook
Pour in hot chicken broth. When it starts to boil, reduce the heat and cook until the rice absorbs its water. Don't stir too much at this stage; you can just shake the pan gently.
Place the seafood
Arrange shrimp, scallops, clams and black mussels on top of the rice in an orderly manner. Sprinkle pimiento strips on top.
Final cooking and resting
Cover the pan (if not, use foil). Keep over low heat for another 8–12 minutes until the seafood is cooked and the rice is tender. Remove from the stove, let rest for 5 minutes and serve hot.