Seafood Paella With Pork and Chicken

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
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Updated on 01/20/23
Fresh paella in pan
Westend61 / Getty Images
Prep: 45 mins
Cook: 60 mins
Total: 105 mins
Servings: 10 servings
Nutrition Facts (per serving)
598 Calories
17g Fat
40g Carbs
67g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 598
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 20%
Cholesterol 295mg 98%
Sodium 2024mg 88%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 67g
Vitamin C 48mg 239%
Calcium 203mg 16%
Iron 7mg 37%
Potassium 1305mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Paella originates in Valencia, a region on the Mediterranean coast of Spain that is between Barcelona and Murcia known for its rice dishes. Rice has grown in this region since it was planted by the Moors using broad beans and snails. Paella dishes have come a long way since then—there are now countless versions (though many locals still only allow certain ingredients to qualify as a "real" paella). Whatever your belief in what makes a traditional Spanish paella, this delicious version stuffed with seafood, pork, and shrimp is undeniably delicious. 

Seafood Paella

It's worth pointing out that despite its humble origins, today's paella is probably the most famous and popular Spanish dish in the world. There are as many versions of paella as there are cooks in Spain. This version of seafood paella includes chicken and pork, as well as clams, mussels, and shrimp. It's a bit of mar y montaña—or surf and turf—as they say in Spain.

A traditional paella pan, a long wooden spoon or paddle, and a barbecue or gas burner are needed to prepare this seafood paella.

Ingredients

  • 1 medium yellow onion, or white onion, diced

  • 2 medium tomatoes, diced

  • 1 whole chicken, or 8 drumsticks or thighs

  • 1 1/2 pounds pork loin, fat trimmed, cut into 1-inch cubes

  • 1/2 pound calamari

  • 1 to 1 1/2 pounds medium-grain rice, or bomba rice

  • 4 to 6 cups fish broth, or chicken broth

  • 1 pinch saffron threads

  • 1 1/2 pounds fresh or frozen raw mussels in the shell

  • 1 pound fresh or frozen small clams

  • 1 1/2 pounds  raw medium or large shell-on shrimp

  • 1 sweet red bell pepper

  • 1 (10-ounce) package frozen peas

  • Spanish olive oil, to taste

  • Salt, to taste

Steps to Make It

Rice Note: The exact quantity of rice will depend on the size of the pan and number of servings, so have at least 1 1/4 pound of rice on hand.

  1. Gather the ingredients.

  2. Prepare the ingredients. If using a whole chicken, cut it and the pork into serving-sized pieces.

  3. Clean the squid of innards and spine, then remove the tentacles. Cut the squid tubes into rings.

  4. Deseed and cut red pepper into long strips. Chop onions and tomatoes then set aside for later.

  5. Warm the chicken broth in a medium saucepan.

  6. Cook the paella. If using a charcoal barbecue, light the coals. When the coals on the grill are covered in white ash, cooking can begin.

  7. Place the paella pan on the heat and add enough olive oil to coat the bottom. When the pan is hot enough, sauté the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking.

  8. Add the chicken and pork once the onions are translucent, browning the meat on all sides. Add squid and cook, stirring often for about 10 to 15 minutes.

  9. Add the rice, sprinkling in the form of a large cross on the pan. Stir for two to three minutes to thoroughly coat the rice with oil.

  10. Crush the saffron threads and add to the warm chicken broth. Slowly pour broth into the paella pan until ingredients are all covered. Spread meat and vegetables evenly over bottom of the pan.

  11. Arrange mussels around outside edge of the pan, pointing up. Place clams and shrimp in the pan, spreading out evenly. Add slices of pepper on top.

  12. Simmer, cooking rice. Add more broth if necessary. If the grill becomes too hot, raise the pan up, away from the heat. When rice is almost cooked, sprinkle peas over the top.

  13. Remove rice from heat once cooked and cover with aluminum foil or large tea towel, allowing the paella to “rest” for 5 to 10 minutes before serving.

  14. Slice lemons into wedges and serve alongside paella.

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