Paella with Chicken and Seafood (Paella mixta)

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

4 cups seafood stock

8 saffron threads

6 tablespoons extra virgin olive oil

8 jumbo shrimp, (shelled and deveined)

Kosher salt

Freshly ground black pepper

1 pound boneless skinless chicken thighs, (cut into 1-inch pieces)

1 medium yellow onion, (diced)

1/2 pound cleaned calamari, cut into 1/2-inch thick rings and bite-sized pieces (227g)

2/3 cup frozen or fresh peas

3/4 cup chopped green beans, (cut in 1-inch pieces)

1 cup canned crushed tomatoes

1 garlic clove, (minced)

1 3/4 cups Spanish bomba rice (360g)

1/2 pound fresh live mussels, scrubbed and de-bearded if necessary (about a dozen)

1/2 pound fresh live Manila or little neck clams, purged and scrubbed (8 to 10)

1/2 teaspoon smoked Spanish paprika

Instructions

Heat the stock. Bring the seafood stock and saffron threads to a boil in a medium saucepan over medium heat. Reduce the heat to low and keep the stock at a simmer. While the stock heats, begin working on the paella.

Sear the shrimp. Heat the olive oil in a large paella pan or a large heavy-bottomed pan over medium-high heat. Season the shrimp generously with salt and pepper. Add the shrimp to the pan and cook until seared, about 1 minute per side. Remove to a plate and set aside.

Brown the chicken. Season the chicken generously with salt and pepper. Add the chicken and cook, tossing occasionally, until golden brown, about 5 minutes. It does not need to be cooked all the way through at this stage. Transfer to a plate and set aside.

Cook the vegetables and calamari. Add the onion and squid. Cook, stirring occasionally with a wooden spoon, until the onion starts to brown, about 7 minutes. Add the peas and green beans, and cook, stirring, for 2 minutes. Add the tomatoes and garlic, and cook until the tomato reduces by half, about 2 minutes.

Cook the rice. Add the rice, mussels, clams, paprika, and reserved chicken pieces. Cook for 1 minute, stirring to coat the rice. Use the wooden spoon to distribute the contents of the pan into an even layer. Pour in the hot stock and add a pinch of salt. Cook, without stirring, for 5 minutes. Reduce the heat to low and let it simmer for 10 to 15 minutes, or until all of the stock has been absorbed and the rice is tender. About 3 minutes before the paella is done cooking, add the reserved shrimp on top of the rice.

Rest. Take the pan off the heat. Let the paella stand for 3 minutes before serving.

Nutrition

• Calories: 422 kcal
• Lipides Totaux: 14.9 g
• Lipides Saturés: 2.5 g
• Lipides Insaturés: 11.1 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 150.4 mg
• Sodium: 650.4 mg
• Glucides Totaux: 43 g
• Fibres Diététiques: 3.1 g
• Sucres Totaux: 3.1 g
• Protéines: 27.2 g