Chicken and Seafood Paella. This Chicken and Seafood Paella is a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams, shrimp and loaded with flavor. I have a romantic dish for you today. At least I think it's romantic because this isn't something you'd make every day.

This version of seafood paella includes chicken and pork, as well as clams, mussels, and shrimp. It's a bit of mar y montaña—or surf and turf—as they say in Spain. A traditional paella pan, a long wooden spoon or paddle, and a barbecue or gas burner are needed to prepare this seafood paella. You can cook Chicken and Seafood Paella using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken and Seafood Paella

Prepare 225 g of Chorizo, chopped into 1cm rounds.
It's 2 tbsp of Olive Oil.
It's 2 of medium Tomatos, peeled and very finely chopped.
It's 300 g of Mixed Seafood (Muscles, Squid and Prawns).
Prepare 1 tsp of Smoked Paprika.
Prepare 2 of large Chicken Breasts, diced.
Prepare 1 of Onion, finely chopped.
Prepare 2 of Garlic Cloves, finely chopped.
You need 1 of large pinch of Saffron.
It's 450 g of Paella Rice.
Prepare 950 ml of Chicken Stock.
You need of To Serve.
You need of Fresh Bread.
You need of Chopped Parsley.
Prepare of Lemon Wedge.

Chicken-and-Seafood Paella. this link is to an external site that may or may not meet accessibility guidelines. Swap traditional seafood paella for an easy chicken and chorizo version - a hearty family supper for four. Find more dinner inspiration at BBC Good Food. Rinse the chicken pieces and pat them dry.

Chicken and Seafood Paella instructions

Light BBQ, once the flames have died down add a 15 inch paella pan to the grill, add the chopped chorizo and stir until starting to brown (2-3 minutes) remove from pan and set aside..
Add additional oil if needed, add the diced chicken and sear until golden brown (about 6 minutes). Remove and add to chorizo..
Add the onion and season it generously with sea salt and black pepper. Cook and stir until softened (about 5 minutes)..
Add the garlic, paprika and saffron and cook until fragrant (about 30 seconds)..
Add the finely chopped tomatoes and cook until darkened (about 3 minutes). Add the rice and stir to coat..
Add the chicken stock and stir to mix, ensure the rice is evenly distributed around the whole pan. And re-add the chicken and chorizo which was set aside. Do not stir the rice from this point onwards..
Close the lid and simmer for about 12 minutes, rotate the pan occasionally to ensure it cooks evenly. The rice should start making a crackling sound. Most of the liquid should be absorbed..
Arrange the seafood in the rice, nestling them slightly. Close the grill and cook for a further 10 minutes..
Remove the pan, cover with foil and allow to stand for 5 minutes before serving. Sprinkle with freshly chopped parsley and serve with a lemon wedge and fresh bread. Buen Provecho!.

Mix the oregano and paprika with some salt and pepper in a small bowl. Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish.