Chicken-and-Seafood Paella

Name: Chicken-and-Seafood Paella
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 473 milliliters Spanish short-grain rice or Arborio rice; 0 teaspoons black pepper; 4 chicken breast halves, skinless, halved diagonally; 473 milliliters chicken broth; 170 grams chorizo, cut crosswise into 1/4-inch slices; 59 milliliters chopped fresh parsley; 2 cloves garlic, minced; 1 teaspoons kosher salt; 454 grams 25 small mussels , cleaned and bearded; 59 milliliters olive oil; 3 plum tomatoes, cored, seeded and chopped; 1 small red onion, finely chopped; 1 teaspoons saffron threads, finely crumbled; 567 grams 20 large shrimp , shelled and deveined; 1 Tbsp sweet or hot paprika; 2 yellow bell peppers, finely chopped

Chicken-and-Seafood Paella might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 521 calories, 39g of protein, and 19g of fat per serving. This recipe serves 8. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, olive oil, kosher salt, and a few other things to make it today. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Preheat oven to 425F. In a small saucepan, bring chicken broth to a boil over high heat.

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Chicken Broth

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Sauce Pan

Oven

Add saffron, reduce heat, cover and keep barely at a simmer while you proceed.

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Saffron

In a deep, 12-inch ovenproof skillet, heat oil over medium heat.

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Cooking Oil

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Frying Pan

Add chorizo and cook, stirring, for 1 minute.

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Chorizo

Transfer chorizo to a bowl and set aside. Increase heat to medium-high, add chicken, in batches if necessary, and cook, turning, until golden brown but not thoroughly cooked, about 7 minutes.

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Whole Chicken

Chorizo

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Bowl

Add chicken to chorizo.

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Whole Chicken

Chorizo

Put yellow peppers, onion, garlic, salt and pepper in skillet and cook over medium heat, stirring, until peppers are softened, about 3 minutes. Stir in paprika.

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Salt And Pepper

Yellow Pepper

Paprika

Peppers

Garlic

Onion

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Frying Pan

Add half of tomatoes and half of parsley and cook, stirring, for 1 minute.

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Tomato

Parsley

Add rice and stir to coat well.

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Rice

Pour in warm broth and bring to a boil. Boil for 3 minutes, stirring occasionally, until rice is no longer soupy but there is enough liquid to continue to cook rice. Return chicken and chorizo to skillet.

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Whole Chicken

Chorizo

Broth

Rice

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Frying Pan

Add remaining tomatoes and top with mussels.

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Tomato

Mussels