Authentic Spanish Seafood and Chicken Paella

A authentic Spanish paella with juicy chicken, prawns and mussels, flavored with saffron and smoked paprika. The rice turns golden and aromatic in the pan.

By Beeny · 4 servings · 40 minutes

Ingredients

  • 300 g paella rice (round-grain rice)
  • 400 g chicken drumsticks, skinless, boneless
  • 200 g raw peeled prawns
  • 400 g mussels
  • 1 Stück onion
  • 3 Stück garlic cloves
  • 1 Stück red bell pepper
  • 2 Stück tomatoes
  • 100 g peas (frozen)
  • 1 Prise saffron threads
  • 1 TL smoked paprika (pimentón)
  • 1 Stück hot chili pepper, very spicy
  • 100 ml dry white wine
  • 800 ml chicken stock
  • 3 EL olive oil
  • 1 Stück lemon
  • 1 Bund bunch of flat-leaf parsley
  • salt
  • pepper

Method

  1. Heat the chicken stock and let the saffron steep in it.
  2. Season the chicken with salt, pepper and the paprika powder. Finely dice the onion and garlic, cut the bell pepper into strips, roughly dice the tomatoes and finely chop the chili.
  3. Heat the olive oil in a large paella pan or skillet over medium heat and brown the chicken all over until golden. Remove.
  4. Gently sauté the onion, bell pepper and garlic in the remaining fat for 5 minutes until soft, then add the tomatoes and chili and let reduce for 3 minutes.
  5. Add the rice and toast it for 2 minutes, stirring, until glossy. Deglaze with the white wine and let it reduce.
  6. Return the chicken, pour in the hot saffron stock and distribute everything evenly. Simmer over medium heat for 10 minutes without stirring.
  7. Place the prawns, the rinsed mussels and the peas on top of the rice, press in lightly, cover with a lid or aluminum foil and cook for another 10 to 12 minutes, until the rice has absorbed the liquid and the mussels have opened. Discard any mussels that remain closed.
  8. Let the paella rest for 5 minutes, sprinkle with parsley and serve with lemon wedges.