Chicken Paella aux Fruits de Mer
A French-inspired twist on the classic Spanish dish, featuring succulent chicken, shrimp, and mussels in a flavorful saffron-infused paella.
Ingredients
- ●1 pound chicken breastcut into 1-inch pieces
- ●1 cup Spanish paella riceuncooked
- ●2 tablespoons light olive oilfor cooking
- ●1/2 pound spicy chorizosliced
- ●1 cup musselsscrubbed and debearded
- ●1 cup shrimppeeled and deveined
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1/2 teaspoon saffron threadssoaked in 2 tablespoons hot water
- ●2 cups chicken brothlow-sodium
- ●1 medium tomatodiced
Instructions
- 1
Heat the light olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the spicy chorizo and cook, stirring occasionally, until browned, about 5 minutes.
- 3
Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
- 4
Add the minced garlic and cook, stirring constantly, for 1 minute.
- 5
Add the chicken breast and cook, stirring occasionally, until browned, about 5 minutes.
- 6
Add the mussels and shrimp and cook, stirring occasionally, until the seafood is opaque and the chicken is cooked through, about 5 minutes.
- 7
Add the saffron threads and their soaking liquid, chicken broth, and diced tomato.
- 8
Add the Spanish paella rice and stir to combine.
- 9
Reduce heat to low and simmer, covered, for 20 minutes.
- 10
Remove from heat and let rest, covered, for 5 minutes.
- 11
Serve hot and enjoy!