Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 onion (diced)
- 1 bell pepper (diced)
- 4 cloves garlic
- 3 roma tomatoes (finely diced)
- 1 bay leaf
- 1 teaspoon paprika
- Pinch of saffron threads
- Salt and pepper to taste
- 4 boneless, skinless chicken thighs (cut into pieces)
- 2 cups Spanish rice
- 5 cups chicken broth
- 1/2 lb jumbo shrimp (peeled)
- 1/2 lb mussels (cleaned)
- 8 oz calamari rings
- Fresh parsley and lemon wedges for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until translucent.
- Stir in diced tomatoes, bay leaf, paprika, saffron, salt, and pepper; cook for about 5 minutes.
- Add chicken pieces and rice; combine well for about a minute.
- Pour in the chicken broth gently around the rice without stirring.
- Bring to a boil then lower heat to medium-low; cook uncovered for about 15 minutes.
- Nestle the shrimp, mussels, and calamari into the mixture; sprinkle peas on top and cook for another 5 minutes.
- Remove from heat; cover with a lid or foil and let rest for 10 minutes before serving.
- Garnish with fresh parsley and lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 682mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 83mg