Chicken-and-Seafood Paella

Gluten Free
Dairy Free
Health score
33%
Chicken-and-Seafood Paella
50 min.
8
475kcal

Suggestions


Welcome to a culinary adventure that brings the vibrant flavors of Spain right to your kitchen! This Chicken-and-Seafood Paella is not just a meal; it's a celebration of taste and tradition, perfect for gatherings or a cozy family dinner. With its gluten-free and dairy-free features, this dish caters to a variety of dietary needs without compromising on flavor.

Imagine the aroma of saffron-infused rice mingling with the savory notes of chorizo and tender chicken, complemented by the briny sweetness of mussels and shrimp. Each bite transports you to the sun-soaked shores of the Mediterranean, where paella is a beloved staple. The colorful medley of yellow bell peppers and fresh parsley adds a delightful visual appeal, making this dish as beautiful as it is delicious.

Ready in just 50 minutes, this paella is a fantastic option for lunch or dinner, serving up to eight people. Whether you're hosting a dinner party or simply looking to impress your loved ones, this recipe is sure to be a hit. So gather your ingredients, fire up the oven, and get ready to create a dish that will leave everyone asking for seconds!

Ingredients

  • cups arborio rice spanish
  • 0.3 teaspoon pepper black
  •  chicken breast halves skinless halved
  • cups chicken broth 
  • ounces chorizo 
  • 0.3 cup parsley fresh chopped
  • cloves garlic minced
  • 0.5 teaspoon kosher salt 
  • lb mussels cleaned
  • 0.3 cup olive oil 
  •  plum tomatoes cored seeded chopped
  • small onion red finely chopped
  • 0.5 teaspoon saffron threads crumbled finely
  • 1.3 lb shrimp shelled deveined
  • tablespoon paprika sweet hot
  •  bell pepper yellow finely chopped

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • aluminum foil

Directions

  1. Preheat oven to 425F. In a small saucepan, bring chicken broth to a boil over high heat.
  2. Add saffron, reduce heat, cover and keep barely at a simmer while you proceed.
  3. In a deep, 12-inch ovenproof skillet, heat oil over medium heat.
  4. Add chorizo and cook, stirring, for 1 minute.
  5. Transfer chorizo to a bowl and set aside. Increase heat to medium-high, add chicken, in batches if necessary, and cook, turning, until golden brown but not thoroughly cooked, about 7 minutes.
  6. Add chicken to chorizo.
  7. Put yellow peppers, onion, garlic, salt and pepper in skillet and cook over medium heat, stirring, until peppers are softened, about 3 minutes. Stir in paprika.
  8. Add half of tomatoes and half of parsley and cook, stirring, for 1 minute.
  9. Add rice and stir to coat well.
  10. Pour in warm broth and bring to a boil. Boil for 3 minutes, stirring occasionally, until rice is no longer soupy but there is enough liquid to continue to cook rice. Return chicken and chorizo to skillet.
  11. Add remaining tomatoes and top with mussels.
  12. Transfer skillet to oven and cook until rice is almost al dente, about 10 minutes. Stir or tuck in shrimps, and cook for 5 minutes longer.
  13. Remove skillet from oven, cover tightly with foil, and let stand for 15 minutes or until rice is fully cooked.
  14. Sprinkle remaining parsley on top, and serve dish hot.

Nutrition Facts

Calories475kcal
Protein32.21%
Fat28.52%
Carbs39.27%

Properties

Glycemic Index
50.5
Glycemic Load
32.48
Inflammation Score
-8
Nutrition Score
29.56391269746%

Flavonoids

Naringenin
0.16mg
Apigenin
4.05mg
Luteolin
0.33mg
Isorhamnetin
0.69mg
Kaempferol
0.16mg
Myricetin
0.39mg
Quercetin
3.25mg

Nutrients percent of daily need

Calories:474.62kcal
23.73%
Fat:14.8g
22.77%
Saturated Fat:3.47g
21.67%
Carbohydrates:45.85g
15.28%
Net Carbohydrates:43.27g
15.74%
Sugar:1.56g
1.73%
Cholesterol:172.83mg
57.61%
Sodium:600.84mg
26.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.61g
75.22%
Manganese:1.68mg
83.96%
Vitamin C:64.53mg
78.21%
Vitamin B12:3.59µg
59.91%
Selenium:39.14µg
55.92%
Vitamin B3:9.08mg
45.39%
Phosphorus:398.94mg
39.89%
Folate:147.06µg
36.76%
Vitamin K:37.66µg
35.87%
Vitamin B6:0.64mg
31.91%
Vitamin B1:0.41mg
27.11%
Iron:4.87mg
27.08%
Copper:0.5mg
24.83%
Potassium:709.89mg
20.28%
Vitamin A:983.14IU
19.66%
Magnesium:71.73mg
17.93%
Vitamin B5:1.72mg
17.21%
Zinc:2.51mg
16.75%
Vitamin B2:0.2mg
12.06%
Vitamin E:1.66mg
11.07%
Fiber:2.58g
10.32%
Calcium:74.7mg
7.47%
Source:My Recipes