How to Cook Delicious Seafood and chicken paella

Seafood and chicken paella. This Chicken and Seafood Paella is a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams, shrimp and loaded with flavor. I have a romantic dish for you today. At least I think it's romantic because this isn't something you'd make every day.

However, if you order paella in Madrid, this is what you'll get - Paella Mixta. It's a little bit tricky to get right, but follow the instructions in this video recipe and. Learn how to make Seafood-and-Chicken Paella. You can have Seafood and chicken paella using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Seafood and chicken paella

1. Prepare of rice.
2. It's of saffron.
3. You need of mussels.
4. It's of frozen seafood mix.
5. Prepare of chicken thigh.
6. You need of zucchini.
7. Prepare of red paprika.
8. Prepare of onion.
9. It's of celery.
10. You need of garlic.
11. Prepare of lemon.
12. Prepare of basil.
13. It's of canned tomatoes.
14. Prepare of bouillon broth powder.
15. You need of water.
16. You need of white wine.
17. You need of salt and pepper.
18. Prepare of olive oil.

Swap traditional seafood paella for an easy chicken and chorizo version - a hearty family supper for four. Find more dinner inspiration at BBC Good Food. Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine.

Seafood and chicken paella step by step

1. Cook the white wine and mussels in the main pot. Then take out mussels and the leftover broth, and set aside..
2. Cut chicken and vegetables into small pieces..
3. Warm the water in a small pot. Put in the broth and saffron..
4. Put the olive oil, chicken, vegetables and seafood mix into the main pot, fry with the salt and pepper..
5. Add canned tomatoes, broth, and put in the mussels broth. Heat on medium heat for 30 minutes..
6. Top with mussels, lemon, and basil..

For this reason, many non-Spaniards view it as Spain's national dish. Why not use chicken thighs or drumsticks instead of boneless cooked pieces that should be sauteed and then cooked with the rice and its liquid to add flavor, as would sauteing finely chopped onions and red pepper strips to add color and flavor. Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat.