Mixed Chicken and Seafood Paella

Name: Mixed Chicken and Seafood Paella
Total time: 3000 s
Yield: Serves 6 servings
Ingredients: 2 chicken breasts; 10 1/2 oz clams (300 g); 8 3/4 oz shrimp (250 g); 8 3/4 oz prawns (250 g); 1 1/10 lbs mussels (about 500 g); 1 cup pre-cooked peas; 10 1/2 oz squid rings (300 g); 3 cups rice (about 600 g); 8 1/2 cups fish stock (2 liters); 1 tablespoon saffron; 1 red bell pepper; 1 large onion; 1 large tomato, peeled; 2 garlic cloves; 4 tablespoons olive oil; Juice of 1 lemon; 1/2 teaspoon ground black pepper; Salt, to taste; 1 tablespoon fresh chopped parsley

Gabriela Diez @Gabi_Diez

España

Saffron rice with chicken breast pieces, mussels, clams, squid rings, shrimp, prawns, peas, and a sauté of chopped onion, tomato, bell pepper, and garlic. The seafood is fresh, the peas are pre-cooked but you can also use raw peas. Absolutely delicious. Serves 6.

Gabriela Diez @Gabi_Diez

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Ingredients

50 minutes

Serves 6 servings

2chicken breasts
10 1/2 ozclams (300 g)
8 3/4 ozshrimp (250 g)
8 3/4 ozprawns (250 g)
1 1/10 lbsmussels (about 500 g)
1 cuppre-cooked peas
10 1/2 ozsquid rings (300 g)
3 cupsrice (about 600 g)
8 1/2 cupsfish stock (2 liters)
1 tablespoonsaffron
1red bell pepper
1large onion
1large tomato, peeled
2garlic cloves
4 tablespoonsolive oil
Juice of 1 lemon
1/2 teaspoonground black pepper
Salt, to taste
1 tablespoonfresh chopped parsley

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Steps

50 minutes

1

Sauté the finely chopped onion, garlic, bell pepper, and tomato in a paella pan with olive oil.
2

Add the chicken breasts cut into small pieces and the squid rings. Stir and cook over medium heat for 5 minutes. Season with salt and pepper.
3

Add the prawns and shrimp, stir, and cook over medium heat for 5 minutes. Add the clams and mussels, stir, and cook for about 5 more minutes over medium heat.
4

Pour in 2 cups of hot fish stock and the lemon juice. Season with saffron, mix well, and let the seafood and chicken cook in the stock for about 15 minutes over medium heat.
5

Meanwhile, place the rice in a skillet with 2 tablespoons of olive oil. Cook over medium heat, stirring constantly, until the rice looks translucent or glossy.
6

Add the rice to the paella pan, mix, and pour in the remaining stock, reserving a little to add gradually. As the stock in the pan is absorbed, add more reserved stock until the rice is just tender.
7

Add the peas with the stock near the end of cooking, since they are pre-cooked.
8

Cook the rice for 20 minutes, turn off the heat, and cover the paella pan for about 5 minutes. Garnish with chopped parsley and serve with lemon wedges.