Recipe
Paella de pollo y mariscos
Chicken and seafood paella built the Valencian way: a slow sofrito, proper short-grain rice, saffron stock absorbed without a single stir — and at the end, the prized socarrat crust on the bottom.
- Preparation
- 25 minutes
- Cooking
- 45 minutes
- Total time
- 70 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 660 kcal
- Protein
- 39 g
- Carbohydrates
- 70 g
- Fat
- 22 g
Ingredients
- Boneless chicken thighs400 g
- Seafood mix400 g
- Paella rice (bomba or arborio)320 g
- Saffron threadsprstohvat
- Fish or seafood stock900 ml
- Red onion1 kom
- Red bell pepper1 kom
- Ripe tomatoes2 kom
- Garlic3 čehova
- Sweet paprika1 žličica
- Frozen peas100 g
- Olive oil4 žlica
- Lemon1 kom
- Saltpo ukusu
Instructions
- 1
Warm the stock, crumble in the saffron and let it steep for 10 minutes; keep it hot on the side.
- 2
Heat the oil in your widest, shallowest pan and brown the chicken pieces well for 6 minutes; push them to the rim.
- 3
Make the sofrito: cook the finely chopped onion, pepper and garlic low and slow for 10 minutes until soft and sweet.
7 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
