Spanish Seafood and Chicken Paella
Difficulty Moderate
Cuisine Mediterranean
Diets Omnivore, Gluten-Free
Yield 4 Servings
Nutrition Facts
Spanish Seafood and Chicken Paella
A moderate Mediterranean dish perfect for omnivore and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Chicken and Seafood
Ingredientssubstitutes
Chicken and Seafood
chicken thigh
-
400g
shrimps
-
200g
scampi
-
200g
smoked paprika
-
1tsp
kosher salt
-
1tsp
ground black pepper
-
0.5tsp
olive oil
-
30ml
lemon
-
1pcs
parsley
-
10g
Chicken and Seafood Instructions
Prep
1. Clean the shrimps and scampi, leaving the tails on if preferred, and cut the chicken thighs into 3cm bite-sized chunks.
2. Finely chop the fresh parsley and cut the lemon into six uniform wedges for the final garnish.
3. In a small bowl, toss the chicken pieces with half of the smoked paprika, salt, and black pepper until evenly coated.
Cook
4. Heat 15ml of olive oil in a wide paella pan or large flat-bottomed skillet over medium-high heat.
5. [SAFETY] Add the chicken pieces to the pan and sear until golden brown and fully cooked through (about 6-8 minutes), then remove and set aside.
6. [SAFETY] Add the remaining olive oil to the pan and sear the shrimps and scampi until they turn opaque and pink (2-3 minutes), then set aside.
Serve
7. Keep the seared proteins on a warm plate covered loosely with foil while you prepare the rice base.
Saffron Rice and Vegetables
Ingredientssubstitutes
Saffron Rice and Vegetables
white rice
-
400g
green beans
-
150g
onion
-
100g
garlic
-
15g
tomatoes
-
200g
Chicken Bouillon Cube
-
2pcs
Water
-
800ml
ground turmeric
-
0.5tsp
Saffron Rice and Vegetables Instructions
Prep
1. Finely dice the onion, mince the garlic cloves, and core and chop the tomatoes. Trim the ends of the green beans and cut into small pieces.
2. In a separate pot, dissolve the chicken bouillon cubes in boiling water and add the saffron threads and turmeric to infuse the liquid.
Cook
3. Using the same paella pan, sauté the onion and green beans over medium heat until the onion becomes translucent.
4. Stir in the minced garlic and chopped tomatoes, cooking until the tomatoes break down into a thick, concentrated sofrito paste.
5. Add the white rice to the pan and stir for 2 minutes to toast the grains and coat them thoroughly in the vegetable oil mixture.
6. Pour in the hot saffron-infused bouillon; spread the rice evenly across the pan but do not stir it again to ensure the 'socarrat' crust develops.
7. Simmer the rice on low heat for 15-18 minutes until most of the liquid is absorbed and the grains are tender.
Serve
8. Arrange the chicken, shrimps, and scampi on top of the cooked rice, garnish with lemon wedges and parsley, and rest for 5 minutes.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
chicken thigh
chicken breast
chicken drumstick
chicken fillet
Instead of
smoked paprika
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
kosher salt
flake salt
garlic salt
himalayan pink salt
Instead of
ground black pepper
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
olive oil
canola oil
extra virgin olive oil
grapeseed oil
Instead of
lemon
clementine
grapefruit
lime
Instead of
parsley
basil
chives
cilantro
Instead of
white rice
cornmeal
instant oats
pearled barley
Instead of
green beans
okra
snow peas
sugar snap peas
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
tomatoes
bell peppers
chili peppers
eggplant
Instead of
Chicken Bouillon Cube
Beef Stock, Cube
beurre blanc
cocktail sauce
Instead of
Water
sparkling water
Instead of
ground turmeric
Cayenne Pepper
Chili Flakes
Chili Powder