Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 onion (diced)
- 1 bell pepper (diced)
- 4 cloves garlic
- 3 roma tomatoes (finely diced) or 8 oz tomato sauce
- 1 teaspoon paprika
- 1 pinch saffron threads
- 5 cups chicken broth
- 4 boneless, skinless chicken thighs (cut into pieces)
- 2 cups Spanish rice
- 1/2 cup frozen peas
- 1/2 lb jumbo shrimp (peeled, tail on)
- 1/2 lb mussels (cleaned)
- 8 oz calamari rings
- 1/4 cup fresh chopped parsley (divided)
- lemons (for garnish)
Instructions
- Prepare vegetables: Dice onion, bell pepper, garlic, and tomatoes.
- Sauté: Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook until translucent. Stir in tomatoes, bay leaf, paprika, saffron, salt, and pepper; simmer for about 15 minutes.
- Add chicken and rice: Incorporate chicken pieces and parsley into the skillet. Mix in rice gently.
- Pour broth: Slowly add chicken broth without stirring.
- Cook: Bring to a boil then reduce heat to medium-low; cook uncovered for about 15-18 minutes.
- Add seafood: Nestle shrimp, mussels, and calamari into the rice mixture along with peas; cook for another five minutes without stirring.
- Rest: Cover and let sit for about 10 minutes before serving.
- Garnish: Serve garnished with parsley and lemon slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 495
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg