Seafood Paella
Recipe by Jaclyn Irwin
Ingredients
17
Time
50m
Serves
6
Perfect for serving to a crowd, this meat and seafood paella is a delicious and cozy option.
High Protein
Dinner
Ingredients
4cups
Chicken Stock
1/2tsp
Saffron
2Tbsp
Extra-Virgin Olive Oil
4
Boneless Skinless Chicken Thighs
1tsp
Kosher Salt
1tsp
Black Pepper
3/4tsp
Smoked Paprika
10oz
Chorizo Sausage
2small
Yellow Onion
1
Red Bell Pepper
2
Roma Tomatoes
3
Garlic Cloves
1 3/4cup
Spanish Rice
1lb
Jumbo Shrimp
12
Mussels
2large
Calamari
1/4cup
Fresh Parsley
Instructions
1
In a small pot over medium-low heat combine the broth with ½ tsp of saffron and let it heat through.
2
In a large cast iron skillet (or paella pan), over medium heat, drizzle in half the oil. Season the chicken with salt and pepper and ¼ tsp of the smoked paprika. Add to the skillet and sear on one side for about four to five minutes, until nicely browned. Flip and cook for an additional 2 minutes and then remove and set aside (they will finish cooking later).
3
In the same skillet, add the chorizo and break apart with a wooden spoon. Cook until nicely browned on one side, about four to five minutes, then flip and cook for one minute longer. Set aside with the chicken.
4
Add the remaining oil to the skillet and reduce the heat to medium-low. Toss in the onion and sauté for two to three minutes, until slightly browned. Add in the pepper and tomatoes and continue cooking for another one to two minutes. Add in the garlic, another pinch of saffron, the remaining smoked paprika and the rice. Stir to combine until the garlic is fragrant, about one minute.
5
Pour in the broth and give the pan a shake, but don’t stir. Bring to a simmer over medium heat and cover with a lid. Cook for eight minutes (do not stir).
6
Remove the lid and add the chicken and sausage back into the pot and cook for another five minutes with the lid on.
7
Slice the calamari into ½” rings.
8
Add the mussels, shrimp and calamari and continue cooking for another six to eight minutes. Check on the mussels and remove any that have opened and set them aside in a bowl. If any do not open, discard them.
9
Remove the paella from the heat and set aside for 5 minutes with the lid on. Add the mussels back to the pot, garnish with parsley.
10
Divide onto plates and serve with lemon wedges. Season with salt and pepper to taste. Enjoy!
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.