Seafood and chicken paella. Learn how to make Seafood-and-Chicken Paella. Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside.

A traditional paella pan, a long wooden spoon or paddle, and a barbecue or gas burner are needed to prepare this seafood paella. Why not use chicken thighs or drumsticks instead of boneless cooked pieces that should be sauteed and then cooked with the rice and its liquid to add flavor, as would sauteing finely chopped onions and red pepper strips to add color and flavor. Next, add the remaining seafood and chicken broth to the saffron water. You can cook Seafood and chicken paella using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Seafood and chicken paella

1. Prepare 2 cups of rice.
2. Prepare 2 pinches of saffron.
3. Prepare 10 of mussels.
4. Prepare one bag of frozen seafood mix.
5. You need 1 of chicken thigh.
6. It's 1 of zucchini.
7. You need 1 of red paprika.
8. You need 1/2 of onion.
9. Prepare 1/3 stalk of celery.
10. It's 1 clove of garlic.
11. Prepare 1 of lemon.
12. It's 1 pack of basil.
13. You need 1 can of canned tomatoes.
14. It's 20 g of bouillon broth powder.
15. You need 600 ml of water.
16. It's 100 ml of white wine.
17. It's to taste of salt and pepper.
18. It's to taste of olive oil.

Finally, garnish with the lemon wedges. Ladle the paella in an individual bowl and squeeze over the lemon. A wonderful Spanish Paella that's very easy to make and the presentation is great as well. Progresso® chicken broth and peas provide a simple addition to this paella that features mussels, clams and rice.

Seafood and chicken paella step by step

1. Cook the white wine and mussels in the main pot. Then take out mussels and the leftover broth, and set aside..
2. Cut chicken and vegetables into small pieces..
3. Warm the water in a small pot. Put in the broth and saffron..
4. Put the olive oil, chicken, vegetables and seafood mix into the main pot, fry with the salt and pepper..
5. Add canned tomatoes, broth, and put in the mussels broth. Heat on medium heat for 30 minutes..
6. Top with mussels, lemon, and basil..

Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides. Paella is a Spanish rice dish originally from Valencia.