Chicken And Shellfish Paella

To make an authentic chicken and shellfish paella you need a paellera. This is the dish it is cooked and served in. Originating in Valencia, there are three basic ingredients. Rice, saffron and olive oil. Other essential ingredients include chorizo, mussels, chicken, langoustines and peas.

Chicken And Shellfish Paella
Chicken And Shellfish Paella
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Dave might very well be the last person in the world who does not have WhatsApp on his mobile phone. He can see no reason to put this messaging system onto his device. I find it frustrating on two levels. The first issue is that his friends use my WhatsApp to send him photographs and videos. The second being that if I want to send him a message I have to use SMS. And I can never tell when he has read the message. I like to know when people have received a message I have sent them. But then I get frustrated when I see the read notification and they don’t reply. I cannot understand why people don’t respond to questions. It makes me feel like I am having a one way conversation. I had originally chosen to make this chicken and shellfish paella in December.

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A friend of ours has langoustines he wanted to test in a paella. I sent him an email with the list of the ingredients I would need from him. He has a seafood business and it made sense for him to add that portion to the dish. He never replied and eventually the email deleted itself. It is a meal you need to make for more than 2 people so for us it had to wait. Then a few weeks ago we had friends over for lunch. I seized the opportunity to make this. I went slightly overboard with the amount of shellfish I added to my paella. It fed 5 of us for lunch. And then Dave and I had leftovers for 2 meals. And I vacuum sealed a bag of rice and stuck it in the freezer for a night I don’t have time to cook.

Chicken And Shellfish Paella

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5 from 1 vote

Chicken And Shellfish Paella

This traditional Valencian meal should be served in a paellera
Recipe Category: Chicken, Seafood, Shellfish
Makes enough for: 4 people
All Rights Reserved: Adapted From Larousse Gastronomique page 737


  • 375 g squid, cut into thin strips leaving the tentacles intact
  • 60 mls olive oil
  • Salt and freshly ground black pepper to season
  • 8 chicken pieces
  • 225 g chorizo, thickly sliced
  • 2 onions, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 2 red peppers, seeded and thinly sliced
  • 1 pinch saffron (be generous)
  • 10 mls paella spices *
  • 6 large ripe tomatoes, seeds removed and grated (discard the skin)
  • 400 g paella rice **
  • 24 - 48 fresh mussels, cleaned
  • 24 langoustines or large prawns, deveined
  • 700 mls chicken stock
  • 250 g frozen peas
  • 2 lemons, quartered, for serving


  • Preheat the oven to 220° Celsius
  • Place the squid into a sauce pan and cover with cold water
  • Bring to the boil and leave to boil for 5 minutes
  • Set aside to cool
  • Pour the olive oil into a paellera *** and heat to a medium to high temperature
  • Season the chicken pieces and brown
  • Set aside once nice and golden in colour
  • Lower the temperature and fry the chorizo until they have some colour on both sides
  • Add the onion and sauté until soft
  • Drain the squid and add to the paellera together with the garlic, red peppers, saffron and paella spices
  • Cook for 5 minutes and then add the tomatoes
  • Reduce the liquid for 5 minutes before adding the rice
  • Season generously and then stir to combine all the ingredients
  • Place the chicken on top and add the mussels and langoustines
  • Pour over the chicken stock, cover and bring to the boil
  • Place into the oven and cook for 30 minutes
  • Remove from the oven and stir in the peas
  • Return to the oven for 5 minutes to heat the peas
  • Turn the oven off and leave the paellera in the oven for 10 minutes before serving
  • Remove from the oven, take the lid off, add the lemon wedges on top and dish up


* use smoked paprika if you don't have paella spices
** use ordinary white rice if you cannot find paella rice
** use any large oven proof pan that has a dish if you don't have a paellera


Chicken And Shellfish Paella

Inspiration published on Lavender and Lime September 1:

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13 thoughts on “Chicken And Shellfish Paella

  1. My cousin usually has the whole family over for paella every year and it always she always incorporates seafood, chicken and chorizo.
    Have a great weekend Tandy.
    🙂 Mandy xo

  2. My last paella feast was day 5 after the cyclone earlier this year, all my neighbours and I had seafood that was defrosted from the no power we were experiencing. We cooked it on our BBQ, it was incredible. Seems to be a dish that is best enjoyed with others, a party feed. 🙂 Love yours, although peas are devils food. Haha. They can stay in the back of the freezer. 🙂

  3. My daughter-in-law bought me a paella pan 2 years ago for Christmas, have never had a chance to make it, looks like a great recipe, thanks Tandy.

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