Name: Spanish Paella with Chicken, Shrimp, and Mussels
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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A vibrant and hearty Spanish Paella brimming with tender chicken, succulent shrimp, and fresh mussels. Cooked in a fragrant sofrito base with saffron and Bomba rice, this dish delivers bold flavors and the prized socarrat crust for an authentic taste of Spain.

Spanish Paella with Chicken, Shrimp, and Mussels

Why You’ll Love This Recipe

This Spanish Paella is a beautiful blend of colors, textures, and flavors, perfect for family dinners or festive gatherings. The tender chicken, fresh seafood, and saffron-infused rice create a rich, comforting dish that impresses without feeling overly heavy. It’s cooked in one wide pan for a stunning table presentation, and the socarrat adds a deliciously crispy finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Prepare the Sofrito – Heat olive oil in a paella pan over medium heat. Cook onion until soft, 8–10 minutes. Add garlic and bell pepper, cooking for 3–5 minutes. Stir in tomato and cook until thickened, 10–15 minutes. Mix in smoked paprika and saffron, cooking for 1 minute. Remove and set aside.
Sear Chicken – In the same pan, sear seasoned chicken skin-side down until golden, about 5–7 minutes per side. Remove and set aside, leaving rendered fat in the pan.
Build the Paella – Return sofrito to the pan, stir in rice, and toast for 2–3 minutes. Deglaze with non-alcoholic white grape juice, cooking until nearly evaporated. Add broth and bring to a simmer. Season to taste. Arrange chicken over rice.
Simmer and Cook – Reduce heat and cook uncovered for 15 minutes without stirring. Add shrimp and mussels, hinge-side down, cooking 5–10 minutes until mussels open and shrimp are cooked. Discard unopened mussels.
Optional Additions – Stir in peas and artichokes during the last 5 minutes.
Rest – Remove from heat, cover, and rest 5–10 minutes.
Serve – Garnish with parsley and lemon wedges. Serve directly from the pan.

Servings and timing

Servings: 6–8
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Variations

Seafood-Only Paella – Omit chicken and increase seafood like squid, scallops, or clams.
Vegetarian Paella – Use vegetable broth and fill with zucchini, asparagus, and green beans.
Chicken and Vegetable Paella – Replace seafood with more vegetables for a lighter dish.
Extra Smoky Flavor – Add a touch more smoked paprika or roasted red peppers to deepen the flavor.
Rice Substitutes – Arborio or Calasparra rice can be used if Bomba rice isn’t available.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat with a splash of broth or water to maintain moisture. Frozen portions last up to 2 months, but seafood texture may change slightly.

FAQs

How do I get the perfect socarrat?

Cook on low heat without stirring once the broth is added, and allow the bottom to crisp slightly before removing from the heat.

Can I use long-grain rice for paella?

It’s not recommended; short-grain rice like Bomba or Arborio works best for absorbing flavors and achieving the right texture.

What can I substitute for saffron?

Turmeric can provide a golden hue but won’t match saffron’s distinctive aroma and taste.

Can I make paella in a regular skillet?

Yes, but a wide, shallow pan ensures even cooking and helps develop the socarrat.

Should I stir the rice while it’s cooking?

No—once the broth is added, leave it undisturbed to ensure proper cooking and crust formation.

How do I clean mussels before cooking?

Rinse under cold water, scrub the shells, and pull off the beard toward the hinge. Discard any cracked shells or those that remain open after tapping.

Can I prepare paella ahead of time?

You can prepare the sofrito and sear chicken earlier, then assemble and cook just before serving for the best texture.

Why is my paella mushy?

Too much liquid or overcooking can cause mushiness. Stick to the proper liquid ratio and cooking time.

Can I cook paella on a grill?

Yes—cooking over a grill or open flame adds a wonderful smoky depth.

What drink pairs well with halal paella?

A chilled glass of sparkling water with lemon or non-alcoholic sangria complements it beautifully.

Conclusion

This halal-friendly Spanish Paella keeps all the color, aroma, and flavor of the traditional dish while respecting dietary guidelines. With juicy chicken, tender shrimp, fresh mussels, and saffron-kissed rice, it’s a festive and satisfying meal perfect for sharing at family dinners or special occasions.