A traditional Spanish dish combining seafood, chicken, and vegetables with saffron-infused rice for a rich and flavorful meal.
Preparation time
20min
Cooking time
40min
Ingredients
6 Servings
- 0.5 teaspoon black pepper
- 900 milliliters chicken broth
- 500 grams chicken thighs
- 3 garlic cloves
- 100 grams green beans
- 1 lemon
- 200 grams mussels
- 4 tablespoons olive oil
- 1 onion
- 100 grams peas
- 1 red bell pepper
- 1 teaspoon saffron threads
- 1 teaspoon salt
- 300 grams short grain rice
- 200 grams shrimp
- 1 teaspoon smoked paprika
- 2 tomato
Directions
Step 1
Heat olive oil in a large paella pan over medium heat.
Step 2
Add chicken thighs and cook until browned on all sides. Remove and set aside.
Step 3
Add shrimp to the pan and cook until pink. Remove and set aside.
Step 4
Add onion, garlic, red bell pepper, and green beans to the pan. Sauté until vegetables are softened.
Step 5
Stir in grated tomatoes, saffron threads, and smoked paprika. Cook for another 2 minutes.
Step 6
Add rice to the pan and stir to coat with the tomato mixture.
Step 7
Pour in chicken broth and bring to a simmer. Season with salt and black pepper.
Step 8
Return chicken thighs to the pan, arranging them evenly.
Step 9
Cook uncovered for about 15 minutes, then add shrimp, mussels, and peas on top.
Step 10
Continue cooking for another 10-15 minutes, until rice is tender and liquid is absorbed.
Step 11
Remove from heat and cover with a clean kitchen towel. Let rest for 5 minutes.
Step 12
Garnish with lemon wedges and serve hot.