Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 onion (diced)
- 1 bell pepper (diced)
- 4 cloves garlic (minced)
- 3 roma tomatoes (finely diced) or 8 oz tomato sauce
- 1 bay leaf
- 1 teaspoon paprika
- 1 pinch saffron threads
- 4 boneless skinless chicken thighs (cut into pieces)
- 2 cups Spanish rice
- 5 cups chicken broth
- ½ lb jumbo shrimp (peeled)
- ½ lb mussels (cleaned)
- 8 oz calamari rings
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing vegetables and cleaning seafood.
- Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, and garlic until translucent.
- Stir in tomatoes, bay leaf, paprika, saffron, salt, and pepper; cook for about five minutes.
- Add chicken pieces and cook until browned. Gently stir in rice to coat with flavors.
- Pour in chicken broth around the pan without stirring; gently settle the rice.
- Bring to a boil then reduce heat to medium-low. Cook uncovered for about 15–18 minutes until most liquid is absorbed.
- Nestle shrimp, mussels, and calamari into the rice; sprinkle peas on top without stirring. Cook for another five minutes until seafood is tender.
- Remove from heat, cover with a lid or foil, and let rest for ten minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg