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Chicken and shellfish paella

A classic mixed paella or paella mixta features both meat, vegetables, and shellfish. It’s a true Spanish dish that’s packed with flavour and designed to be eaten with friends and family, bringing everyone together in the Spanish way. Our expert butchers have created a simple take on the traditional chicken and shellfish paella recipe. It’s easy to make at home whilst being authentic, ideal for something a little different for a dinner party or Sunday dinner.
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Recipe by

Campbells

1 hr 30 mins

Moderate

Serves 6

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Ingredients

You will need

  • 450g mussels, rinsed, scrubbed and debearded
  • 175ml dry white wine
  • 4-6 tbsp good olive oil
  • 8 boned chicken thighs
  • 125g chorizo sausage, cut into chunks
  • 1 large onion, finely chopped
  • 2 cloves garlic
  • 1 red pepper, diced
  • pinch dried chilli flakes
  • 2 tsp spicy paprika
  • 450g Spanish paella rice (or arborio)
  • 1.2 litres chicken stock
  • large pinch saffron soaked in 3 tbsp hot water
  • 12 small ripe tomatoes, halved
  • 125g peas
  • 12 large raw prawns (or langoustine)
  • salt and pepper
  • 4 tbsp chopped flatleaf parsley

Method

  • Step 1 : Cook the mussels

    Heat a large pan with a lid. When hot, tip in the mussels. Add the wine, place the lid on and cook until the mussels open (about 5 minutes). Don’t overcook and discard any that don’t open. Drain in a colander, saving the liquid and the mussels separately.

  • Step 2 : Combine Ingredients

    Heat half the oil in a paella pan or large deep frying pan. Add the chicken thighs and chorizo and brown, turning. Stir in the garlic, onion, pepper and cook until softened. Stir in the rice.

    Add the chilli flakes and reserved mussel cooking liquid, chicken stock and soaked saffron and liquid. Stir well, bring to the boil and simmer gently for 10 mins.

  • Step 3 : Finishing touches

    Stir in the tomatoes, peas and prawns and cook gently for 10 more mins.

    Once nearly all the liquid has been absorbed and the rice is tender, scatter mussels on top to heat through for 2 mins.

  • Step 4 : To serve

    Scatter over chopped parsley and serve with lemon wedges.

    What shellfish goes in paella?

    Traditionally, prawns and mussels are used. You could also add other seafood like monkfish, calamari or squid to enhance the flavour.

    Is a mixed paella with meat and shellfish nice?

    As with surf and turf, some people may be a bit apprehensive when it comes to a mixed paella, but the flavours work really well together and complement each other in this classic Spanish dish.

    What spice is in paella?

    The main ingredients are saffron, smoked paprika, garlic powder and salt. Other ingredients include black pepper, cloves and thyme.

    Buy fresh fish, chicken and chorizo from Campbells Prime Meat to recreate a traditional Spanish paella at home today.