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Chicken and Seafood Paella
"Chicken and Seafood Paella Paella con Pollo y Marisco This is the paella that most people know as Spanish paella, and it can be found in restaur- ants all over Spain, not always (in fact rarely) as the original Ali- cante version was intended. This adaptation is as close as I can get in a domestic kitchen. If you can- not find mussels or langoustines, use any other fresh seafood you can buy. 500 g/18 oz. mussels, scrubbed 100 ml/generous 3 cup dry white wine 8 raw large prawns/jumbo shrimp, peeled and deveined (see page 97) 8 langoustines (optional) Va teaspoon saffron strands 6 tablespoons olive oil 4 skinless chicken thigh fillets, quartered 350 g/94 lb. prepared squid rings 4 large garlic cloves, crushed 1 red (bell) pepper, seeded and chopped 2 tomatoes, finely chopped 1 teaspoon sweet paprika 350 g/scant 2 cups bomba, Calasparra or arborio rice 200 g/1/2 cups fresh or frozen peas sea salt and freshly ground black pepper freshly chopped flat-leaf parsley, to garnish Serves 4"
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Experience the rich tapestry of flavors in this Chicken and Seafood Paella, a vibrant dish combining tender chicken, succulent seafood, and aromatic spices. Infused with saffron and a hint of white wine, this paella is the perfect centerpiece for your gatherings, bringing the taste of Spain right to your kitchen.
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