Name: Spanish Paella with Chicken, Shrimp, and Mussels Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Spanish
Ingredients: 1 large onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, finely diced; 1 ripe tomato, grated (or 1/2 cup crushed tomatoes); 1/4 cup olive oil; 1 teaspoon smoked paprika (pimentón de la Vera); Pinch of saffron threads; 1.5 lbs bone-in, skin-on chicken thighs, cut into smaller pieces; 1 lb shrimp, peeled and deveined; 1 lb mussels, scrubbed and debearded; 1 cup Bomba rice (or other short-grain rice); 6 cups chicken broth, heated; 1/2 cup dry white grape juice or non-alcoholic white cooking wine; 1/4 cup chopped fresh parsley; Lemon wedges, for serving; Salt and freshly ground black pepper, to taste; 1/2 cup frozen peas; 1/2 cup artichoke hearts, quartered; A few sprigs of fresh rosemary

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If you’re dreaming of a sun-drenched feast that brings everyone to the table, look no further than Spanish Paella with Chicken, Shrimp, and Mussels. This colorful, halal-friendly masterpiece celebrates the soul of Spanish cuisine, layering juicy chicken, plump shrimp, briny mussels, and saffron-stained rice for a one-pan meal that’s every bit as memorable as a family gathering. Every bite is a taste of Spain’s rich coastal traditions—gather your loved ones and let’s bring some festive Spanish magic into your kitchen!

Spanish Paella with Chicken, Shrimp, and Mussels Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Spanish Paella with Chicken, Shrimp, and Mussels lies in the harmony of simple, quality ingredients. Each one is chosen for the way it shapes the flavor, texture, or vibrant look of the dish—don’t skip or swap casually: every item truly adds its own special touch!

Onion: The base of the sofrito, giving sweetness and depth.
Garlic: Brings bold, aromatic flavor that sets the tone for the paella.
Red bell pepper: Adds crunch, color, and a gentle sweetness.
Ripe tomato (or crushed tomatoes): The key for a saucy, intense sofrito.
Olive oil: Use the best extra virgin olive oil you can find for authentic flavor.
Smoked paprika (pimentón de la Vera): Gives a smoky backbone that anchors the dish.
Saffron threads: The essential golden touch—don’t skip this!
Bone-in, skin-on chicken thighs: These stay juicy and lend richness to the rice.
Shrimp: Choose large, fresh shrimp for a sweet, briny accent.
Mussels: Scrubbed well—these bring the taste of the seaside right to your pan.
Bomba rice (or other short-grain rice): Designed to absorb flavor without turning mushy.
Chicken broth: Warmed ahead for best absorption and creamy texture.
Dry white grape juice (or non-alcoholic white cooking wine): A halal tweak for acidity and depth.
Fresh parsley: For a grassy, vibrant garnish.
Lemon wedges: A squeeze of brightness at the table—don’t forget them!
Salt and freshly ground black pepper: Season as you go, to taste.
Frozen peas: Their sweetness and color balance everything beautifully.
Artichoke hearts: Quartered—gentle flavor and lovely texture.
Fresh rosemary sprigs: Fragrant and woodsy, like a Spanish garden.

How to Make

Step 1: Prepare the Sofrito

Start by heating olive oil in a generous, wide paella pan over medium heat. Toss in your chopped onion and let it slowly melt and sweeten for about 8–10 minutes—this patient step is the flavor foundation. Stir in the garlic and bell pepper, letting them soften and release their aroma for another 3–5 minutes. Add the grated tomato and let the sofrito gently reduce and thicken—trust me, that’s where the magic happens. Stir in smoked paprika and saffron till your kitchen smells absolutely irresistible. Remove the sofrito to a bowl for the moment; this fragrant mixture is the heart of Spanish Paella with Chicken, Shrimp, and Mussels.

Step 2: Sear the Chicken

Season the chicken thighs generously with salt and pepper. In the same pan, arrange the pieces skin-side down and sear them until gloriously golden-brown, about 5–7 minutes per side. This step not only locks in juiciness but also leaves behind delectable drippings for your rice to soak up. Set the chicken aside—don’t wipe out the pan!

Step 3: Build the Paella

Return the reserved sofrito to the pan and stir in your Bomba rice, making sure each grain is well coated—this coating helps create that all-important socarrat crust later. Toast the rice gently for a couple of minutes, then deglaze the pan with the dry white grape juice or non-alcoholic white wine. Let it bubble and reduce almost entirely. Pour in the hot chicken broth and season to taste. The chicken goes back on top, nestled into the rice. It’s starting to look like real Spanish Paella with Chicken, Shrimp, and Mussels now!

Step 4: Simmer and Cook

Reduce your heat and let the rice gently simmer, uncovered, for about 15 minutes. Resist the urge to stir; this undisturbed cook is key for the coveted crispy bottom! After 15 minutes, tuck the shrimp and mussels (hinge-side down) on top. Simmer another 5–10 minutes until the mussels open up and the shrimp are beautifully pink and opaque. If any mussels don’t open, discard them.

Step 5: Optional Additions

In the last 5 minutes of cooking, scatter in the peas and artichoke hearts. Their bright color and gentle flavor add the perfect final touch, making your Spanish Paella with Chicken, Shrimp, and Mussels both gorgeous and satisfying.

Step 6: Rest

Once everything is perfectly cooked, take the pan off the heat and cover loosely. Let it rest for about 5–10 minutes. This little pause lets the flavors meld and the socarrat crisp up—hugely worth the wait!

Step 7: Serve

Sprinkle with chopped parsley and arrange plenty of lemon wedges around the pan. Bring the whole pan to the table for everyone to help themselves. It’s an experience as much as a meal—the aroma alone will have everyone eager for their first bite of Spanish Paella with Chicken, Shrimp, and Mussels.

How to Serve

Garnishes

Don’t skip the finishing touches! A flurry of fresh parsley brings springtime brightness, while lemon wedges let each guest add their own zingy squeeze. For even more fragrance, a sprig of rosemary or a final sprinkle of smoked paprika makes this Spanish Paella with Chicken, Shrimp, and Mussels look just as special as it tastes.

Side Dishes

This dish is truly the star, but you can round out your table with a crisp green salad, some olives, or a rustic tomato and cucumber salad tossed with olive oil. Crusty bread is also a classic for catching any saffron-specked juices left behind.

Creative Ways to Present

In Spain, paella is often served straight from the pan, inviting everyone to dig in family-style. For a festive twist, present individual portions in small cast iron skillets or shallow bowls, topped with shrimp and mussels for a restaurant-style feel. However you serve it, this Spanish Paella with Chicken, Shrimp, and Mussels is guaranteed to steal the show.

Make Ahead and Storage

Storing Leftovers

Any leftover Spanish Paella with Chicken, Shrimp, and Mussels can be kept in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before storing to keep the rice from getting mushy.

Freezing

If you’re planning to freeze extra paella, simply transfer cooled portions to freezer-safe containers (avoid freezing mussels, as they lose texture). Spanish Paella with Chicken, Shrimp, and Mussels rice and chicken will reheat well this way for up to a month.

Reheating

For best results, reheat Spanish Paella with Chicken, Shrimp, and Mussels gently in a skillet over low heat with a splash of broth or water to soften the rice and revive the flavors. You can also use the microwave for a quick meal, but the stovetop keeps the texture closest to fresh.

FAQs

Can I make Spanish Paella with Chicken, Shrimp, and Mussels without a paella pan?

Absolutely! A wide, shallow skillet works wonders—just make sure it’s big enough for the rice to cook in a thin, even layer which is key for that beloved socarrat crust.

What makes Bomba rice special for this dish?

Bomba rice is a short-grain variety from Spain that soaks up lots of liquid and flavor without turning mushy, making it the top choice for authentic Spanish paella with Chicken, Shrimp, and Mussels. If you can’t find it, Arborio or Calasparra are great alternatives.

How do I ensure my mussels are safe to eat?

Always scrub and debeard mussels before cooking, and discard any that remain tightly closed before cooking or don’t open in the heat. This keeps your Spanish Paella with Chicken, Shrimp, and Mussels both safe and delicious!

Why shouldn’t I stir the paella after adding the broth?

Not stirring allows the rice to form that iconic socarrat crust at the bottom—one of Spanish paella’s greatest treasures. It also ensures even cooking so every grain is separate and flavorful.

Can I make this recipe fully ahead of time?

You can prep the sofrito and even sear the chicken in advance, but for the very best texture and flavor, assemble and cook the paella shortly before you plan to serve. Spanish Paella with Chicken, Shrimp, and Mussels always tastes best fresh from the pan!

Final Thoughts

There’s just nothing like gathering everyone around the table for Spanish Paella with Chicken, Shrimp, and Mussels—it’s a celebration of bold flavors, stunning colors, and unforgettable aromas. Give it a try; your kitchen will feel like a Spanish fiesta and your guests will be talking about this magical meal for ages!