Valencian-Style Seafood and Chicken Paella
A traditional Spanish paella featuring saffron-infused rice, tender chicken, plump shrimp, and mussels, cooked in a wide pan to achieve the perfect golden crust. This spanish-inspired seafood ready in about 45 minutes pairs olive oil, onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion
- 1/2 cup red bell pepper
- 2 cloves garlic
- 1/4 teaspoon smoked paprika
- 3 ounces chicken breast
- 4 ounces shrimp
- 4 ounces mussels
- 1 cup short-grain rice
- 1 3/4 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 teaspoon salt
- 1/4 cup pimientos
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large paella pan over medium heat; add 1/2 cup diced onion and 1/2 cup diced red bell pepper, sautéing for 5 minutes until softened and golden.
- Step 2: Add 2 minced garlic cloves and 1/4 teaspoon smoked paprika, cooking 1 minute until fragrant, then add 3 ounces diced chicken breast and cook 3 minutes until lightly browned.
- Step 3: Stir in 4 ounces shrimp and 4 ounces mussels, cooking 2 minutes until shrimp turn pink; add 1 cup short-grain rice, 1 3/4 cups chicken broth, and 1/4 teaspoon saffron threads, then season with 1/2 teaspoon salt.
- Step 4: Simmer uncovered for 15-18 minutes over low heat until rice is tender and liquid absorbed, creating a golden crust (socarrat) at the bottom; rest 5 minutes before serving with 1/4 cup sliced pimientos.
Frequently asked questions
How long does Valencian-Style Seafood and Chicken Paella take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Valencian-Style Seafood and Chicken Paella?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Valencian-Style Seafood and Chicken Paella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Valencian-Style Seafood and Chicken Paella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Valencian-Style Seafood and Chicken Paella?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order spanish delivery again.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
