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

Description

A halal-friendly Spanish paella made with juicy chicken, tender shrimp, and fresh mussels, all cooked in a saffron-infused sofrito with Bomba rice. Finished with the prized socarrat crust for a true taste of Spain.

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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Instructions

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, cook 3–5 minutes. Stir in tomato and cook until thickened (10–15 minutes). Mix in smoked paprika and saffron, cook for 1 minute. Remove and set aside.
Sear the Chicken
Season chicken with salt and pepper. In the same pan, sear chicken skin-side down until golden (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 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 any unopened mussels.
Optional Additions
Stir in peas and artichokes during the last 5 minutes of cooking.
Rest
Remove from heat, cover, and let rest 5–10 minutes.
Serve
Garnish with parsley and lemon wedges. Serve directly from the pan.

Notes

Use a wide, shallow pan for best socarrat formation.
Do not stir after adding broth.
Prepare sofrito and sear chicken ahead for faster cooking.
Arborio or Calasparra rice can replace Bomba.
For extra smokiness, add roasted red peppers.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Stovetop
Cuisine: Spanish