Chicken and Seafood Paella

Chicken and Seafood Paella is just as delicious if not more delicious than paella made with chorizo.

Course chicken dishes, Entree
Cuisine Mediterranean, Middle Eastern
Prep Time 20 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 45 minutes
Author Nadia Hubbi || Yaseen


  • 8-10 Pieces of bone-in chicken drumlets
  • 10-12 Shrimp preferably with shell on
  • 10-12 Mussels
  • 1 Onion Chopped
  • 4-5 Cloves Garlic Minced
  • 2 Vine Tomatoes Chopped
  • 2 Cups Bomba Rice or Arborrio
  • 5 Cups Chicken Stock
  • 2 heaping Teaspoons of Smoked Paprika
  • 1 Cup Chopped Cilantro
  • Pinch of Saffron Threads
  • Salt and Pepper for seasoning
  • Canola Oil or alternate high-heat oil


  1. Season chicken and shrimp with salt and pepper and half of the minced garlic and let marinate for 30 mins to 1 hour
  2. Bring chicken stock to slow boil and add saffron (reserve and keep it on low heat). Chicken stock should taste well-seasoned, add additional salt and pepper if needed
  3. Add oil to 12-15 Inch Skillet (Carbon Steel or Cast Iron) and preheat
  4. Add chicken and sauté until browned on all sides then remove and reserve
  5. Add onions, season and sauté until lightly browned
  6. Add Tomatoes, season and cook until reduced to paste (5-10 mins)
  7. Add garlic and paprika and cook briefly mixing into tomatoes and onion (1 min)
  8. Add 4.5 cups chicken stock and stir to combine (reserve the rest and add in if needed)
  9. Add rice, sprinkling evenly around the pan, then distribute evenly with spoon
  10. Add chicken, spacing evenly in pan
  11. Cook on medium low heat for 10 minutes
  12. Add shrimp, spacing evenly in pan
  13. Cook for 5 more minutes then add mussels, spacing evenly in pan
  14. Cook for 5 more minutes (total of 20 minutes since rice was added)
  15. Turn off heat, sprinkle cilantro on top and cover pan
  16. Allow to sit for 5 minutes before serving

Recipe Notes

Pan – for even cooking and heat delivery, its critical to use a heavy pan that will conduct and maintain heat, preferably carbon steel, but cast iron can be used as an alternative Rice – use Bomba rice for best consistency. Once rice is added and distributed, do not stir any further as this will cause it to release starch and become sticky. Rice should be firm and fluffy

Seasoning – season ingredients as you add them with salt/pepper to ensure final dish is adequately seasoned

Chicken Stock – rice should remain hydrated for 18-20 minutes. If the chicken stock evaporates before it is done, lower heat and add additional ½ cup of reserved chicken stock