Mixed Paella with Chicken

Nothing brings people together like a big pan of mixed paella bubbling away on the stove. This recipe for Spanish paella features chicken for heartiness, shrimp for sweetness, and sausage for that perfect hit of spice. Even if you have never made paella before, this version is straightforward with simple steps and so much flavor.

My first attempt at mixing seafood and chicken in paella instantly became a favorite at family gatherings. Now every time I cook it I am reminded of festive evenings with everyone crowding around the table just waiting to dig in.

Ingredients

• Olive oil: Essential for flavor and helps the sausage and chicken brown perfectly Look for extra virgin olive oil with a fruity aroma
• Spicy sausage: Delivers richness and signature Spanish zest Go for fresh links if you can or use pre-cooked but avoid overly dry ones
• Chicken breasts: Makes the dish hearty and tender Choose firm fresh chicken and cut into even pieces for even cooking
• Red and green bell peppers: Add natural sweetness and a pop of color Pick peppers that feel heavy and shiny for the best flavor
• Shrimp: Brings a delicate briny taste to balance out spice Use raw shrimp that are firm with no unpleasant smell
• Green onions: Brightens flavor at the end and keeps the paella fresh and vibrant
• Smoked paprika: Gives a deep smoky note Look for Spanish-style paprika for authentic taste
• Red chili powder: Controls the heat and adds warmth Choose pure chili powder without additives
• Turmeric: Provides a sunny golden color and a subtle earthy undertone
• Salt and pepper: Brings everything together Use sea salt and freshly cracked pepper for maximum flavor
• Rice: The foundation of paella Choose a short or medium grain white rice that absorbs flavors beautifully
• Chicken stock: Keeps the rice juicy and enriches the final dish Opt for low-sodium if possible to control saltiness

Step-by-Step Instructions

Sear the Meats:

Heat the olive oil in a wide skillet over medium heat Add the sliced sausage and cubed chicken Spread them out in a single layer Cover the pan and cook gently for about five minutes until the meat starts to brown on the edges This slow sear helps develop deep flavor at the base

Cook the Vegetables:

Add in the chopped red and green bell peppers Stir well with the meats and cover again Let everything cook together for five more minutes The veggies will begin to soften and their juices will blend into the pan

Add Shrimp and Onions:

Scatter shrimp over the mixture and toss in the chopped green onions Cook just until the shrimp start turning pink and opaque This step only takes a minute or two Remove from heat leaving the skillet covered Soaking in the residual steam lets the shrimp and onions finish without overcooking

Season and Rest:

Sprinkle smoked paprika red chili powder turmeric salt and pepper over everything These spices should bloom in the residual heat to unlock their aromas The resting time while covered allows seasoning to soak into every bite

Prepare the Rice:

While the meats and vegetables rest cook your rice according to package directions Fluffy but tender grains are what you want Avoid rinsing cooked rice as you want them to hold onto the flavor

Combine and Finish:

Fold the cooked rice into the skillet with the meats and shrimp Mix thoroughly so every grain is glossy with the pan juices and olive oil Adjust seasoning with salt and pepper to taste

Adjust Consistency:

For a juicier paella pour in chicken stock a little at a time Stir gently until you reach your preferred texture Some enjoy a moister paella while others like it drier Taste and tweak salt as needed

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I always look forward to the moment shrimp go into the pan their sweet scent instantly tells me this paella will be a hit It reminds me of our family’s last summer reunion when my nephew helped stir the rice for the first time with such delight painted all over his face

Storage Tips

Leftover paella keeps well in an airtight container in the fridge for up to three days Warm it gently in a wide skillet with a splash of water or chicken stock to revive moisture and flavor I love to repurpose leftovers by tucking them into warm tortillas for a next day wrap

Ingredient Substitutions

You can swap in boneless chicken thighs for extra juiciness or use any smoky sausage you like For a seafood twist try adding mussels or calamari If you cannot find smoked paprika a pinch of regular sweet paprika and a dash of ground cumin provide a similar depth

Serving Suggestions

Serve paella family style straight from the pan for the truest experience Finish with a sprinkle of chopped parsley and wedges of lemon for a bright fresh bite Pair with a crisp salad on the side or some rustic bread to mop up all the glorious juices

Cultural Context

Paella started as a humble farmer’s meal in the Spanish region of Valencia Traditionally it brings together rice and whatever proteins and vegetables are on hand It is always meant to be shared which is probably why so many Spanish memories are made with a steaming pan at the center of the table

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Recipe FAQs

→ What type of rice works best for paella?

Short-grain rice like bomba or calasparra is ideal because it absorbs flavors well without becoming mushy.

→ Can I use other proteins besides chicken and sausage?

Yes, seafood like shrimp or squid works well, as do other types of sausage or poultry, depending on your taste.

→ How do I achieve the signature paella color?

Incorporate spices like smoked paprika and turmeric, which add rich color and depth without overpowering the dish.

→ How to keep shrimp tender when cooking?

Cook shrimp briefly until just turning opaque and red, then remove heat to avoid toughness.

→ What’s the best way to keep paella moist but not soggy?

Add chicken stock gradually and stir gently to maintain a juicy texture while preventing excess liquid.

→ Why add green onions at the end?

Green onions provide fresh aroma and slight crunch that brightens the dish when added off the heat.