Costa Del Sol Symphony: Seafood & Chicken Paella with Garden Fresh Peas

Relish the sun-kissed flavors of Spain with this classic paella that harmonizes the ocean's treasures with tender chicken. Each bite unveils succulent seafood, spiced chicken, and vibrant peas, all infused with saffron's golden hue. It's not just a meal; it's a Mediterranean fiesta!

Photo of a paella pan filled with Seafood & Chicken Paella with Peas, showcasing perfectly cooked rice tinted with saffron, succulent seafood, tender chicken pieces, and vibrant peas, adorned with fresh parsley and lemon wedges, set against a Mediterranean dining backdrop.

Precise Preparation and Cooking Time

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes

Number of Servings and Ideal Serving Size

  • Yields: 6 servings
  • Ideal Serving Size: A hearty scoop, ensuring a mix of rice, seafood, chicken, and peas.

Essential Nutritional Information

  • Calories: 520 kcal per serving
  • Proteins: 38g
  • Fats: 18g
  • Carbohydrates: 50g
  • Sodium: 700mg
  • Fiber: 4g

Ingredients (Measured in Grams)

  • Arborio or paella rice: 300 grams
  • Olive oil: 30ml
  • Chicken thighs (boneless, cubed): 300 grams
  • Mixed seafood (shrimp, mussels, clams): 400 grams
  • Fresh peas: 150 grams
  • Onion (finely chopped): 100 grams
  • Garlic (minced): 10 grams
  • Saffron threads: a pinch
  • Paprika: 5 grams
  • Chicken broth: 800ml
  • White wine: 100ml
  • Salt: 5 grams
  • Fresh parsley (chopped): 20 grams for garnish
  • Lemon wedges: for serving

Detailed Method of Preparation

  1. In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the cubed chicken thighs and cook until golden brown. Remove and set aside.
  2. In the same pan, add the chopped onion and minced garlic, sautéing until translucent.
  3. Stir in the rice, ensuring it's well-coated with the aromatic base.
  4. Add the saffron threads, paprika, and salt, stirring to distribute the flavors.
  5. Pour in the white wine, allowing it to simmer and reduce slightly.
  6. Gradually add the chicken broth, stirring occasionally.
  7. Once the rice is halfway cooked, nestle the chicken pieces back into the pan.
  8. Evenly distribute the mixed seafood over the rice, pushing them slightly into the mixture.
  9. Scatter the fresh peas across the top.
  10. Continue cooking until the rice is tender, the chicken is cooked through, and the seafood is done.
  11. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Photo of a dining table setup: a paella pan with a serving of Seafood & Chicken Paella with Peas, a pitcher of sangria, rustic bread, and a bowl of olives, capturing the essence of a Spanish feast.

Proven Tips for Culinary Success

  • For an authentic touch, achieve a slightly crispy bottom layer of rice, known as "socarrat."
  • Pair with a glass of chilled Spanish sangria for a complete dining experience.

Anticipated FAQs

  1. Can I use other types of rice? Arborio or paella rice is recommended for the best texture, but in a pinch, long-grain rice can be used.
  2. How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the dish's integrity.