Paella Made Simple with Mussels, Shrimp & Chicken

If you’ve ever thought that making homemade paella was a bit intimidating, this is the perfect recipe for you! It’s simple and satisfying. Using a special pan – a paellera – is not necessary to make a great dish. All you need is a thin pan that is both shallow and wide, heats quickly and doesn’t retain too much heat. Prep Time 20 mins Cook Time 15 mins.

Ingredients

2 cups short-grain rice
1 cup dry white wine (Fortunati Chardonnay!)
1/4 cup cup olive oil
1 can diced tomatoes with onion and garlic, strained and liquid reserved
12 ozs boneless skinless chicken thighs, cut into 1/2-inch pieces
8 jumbo shrimp, peeled, deveined and tail removed
1/2 lb mussels, scrubbed and debearded

Recipe Date: September 18, 2024
Serving Size: 4
Cook Time: 00:35:00
Difficulty: Medium
Measurements: Imperial (US)

Directions

Instructions:

Prepare the rice according to package directions.
Meanwhile, heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown.
Stir wine into skillet. Bring to boil; boil until almost all liquid evaporates. Stir in diced tomatoes and 1/4 cup reserved tomato liquid. Bring to boil; cook for 2 minutes. Stir in rice until well coated.
Discard mussels that do not close when tapped. Lay mussels and shrimp over rice. Cover and cook for 3 to 5 minutes or until mussels are opened, and chicken and shrimp are cooked through. Note: Discard mussels that didn’t open.
Additional Tips

For added flavor, cook rice in chicken broth.

For a crispy bottom, after mussels have opened, remove cover and turn heat to high for final 2 minutes.

For a Spanish flair, add 1/2 tsp saffron threads and 1/2 tsp smoked paprika to tomatoes.

Serve with a side of lemon slice giving the paella extra zest by adding a burst of flavors with every bite.

Garnish paella with sliced roasted red peppers, cooked peas and finely chopped fresh parsley to enhance the presentation.