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Main mealBalancedMediterraneanPoultry€€€

Authentic Spanish Paella with Seafood, Chicken and Saffron

Name: Authentic Spanish Paella with Seafood, Chicken and Saffron
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 g ARBORIO RICE, ARBORIO; 250 g Chicken, breast, boneless, skinless, raw; 200 g PERFECT PRAWNS; 200 g Mollusks, mussel, blue, raw; 1000 ml Soup, SWANSON, vegetable broth; 1 medium Peppers, bell, red, raw; 100 g Peas, green, frozen, cooked, boiled, drained, without salt; 2 medium Tomato, roma; 1 piece Shallots, bulb, peeled, root removed, raw; 3 clove Garlic, raw; 0.5 tsp Spices, saffron; 1 tsp Spices, pepper, red or cayenne; 3 tbsp Oil, olive, extra virgin; 1 piece Lemons, raw, without peel; 1 handful Parsley, fresh; 1 pinch Salt, table, iodized

Paella is an iconic Spanish dish that combines aromatic saffron rice, succulent chicken and fresh seafood. This version is optimized for superior nutritional value and an authentic Mediterranean flavor.

Prep time15 min

Cook time35 min

Total time50 min

Servings4

Recipe

ARBORIO RICE, ARBORIO300 gChicken, breast, boneless, skinless, raw250 gPERFECT PRAWNS200 gMollusks, mussel, blue, raw200 gSoup, SWANSON, vegetable broth1000 mlPeppers, bell, red, raw1 mediumPeas, green, frozen, cooked, boiled, drained, without salt100 gTomato, roma2 mediumShallots, bulb, peeled, root removed, raw1 pieceGarlic, raw3 cloveSpices, saffron0.5 tspSpices, pepper, red or cayenne1 tspOil, olive, extra virgin3 tbspLemons, raw, without peel1 pieceParsley, fresh1 handfulSalt, table, iodized1 pinch

Wide flat-bottomed panSaucepan for the stockWooden spoonGrater

Per servingTotal

Calories:582.3 kcal2329 kcal

Protein:35.3 g141 g

Carbohydrates:75.6 g302.2 g

Fiber:3.7 g14.8 g

Water:468.4 ml1873.6 ml

Fat:13.8 g55.2 g

Micronutrients

Sugar:4.9 g19.6 g

Saturated fat:2.3 g9.3 g

Cholesterol:123 mg491.8 mg

Sodium:1089.9 mg4359.6 mg

Potassium:777 mg3107.9 mg

Calcium:83.1 mg332.3 mg

Iron:3.5 mg14 mg

Magnesium:58.3 mg233.3 mg

Zinc:1.7 mg6.8 mg

Phosphorus:297.1 mg1188.2 mg

Vitamin C:75.2 mg300.7 mg

Vitamin A:183.7 µg734.6 µg

Vitamin D:0 µg0 µg

Vitamin B12:6 µg24 µg

Instructions

1Heat olive oil in a pan. Sear the chicken until evenly browned on all sides, then remove it from the pan and keep warm.
2In the same pan, quickly sauté the prawns (1 minute per side) until they turn pink, then remove them.
3Add the chopped shallot and bell pepper to the pan. Sauté until softened. Add the chopped garlic, diced tomato and smoked paprika. Cook for 5 minutes to let the liquid evaporate and form a thick base (sofrito).
4Add the rice to the pan and stir for 1 minute to absorb the flavors. Pour in the hot stock in which you've dissolved the saffron. Spread the rice evenly across the pan.
5From this point on, do not stir the rice anymore! Cook over medium heat for 10 minutes.
6Return the chicken to the pan, sprinkle with peas, and arrange the prawns and mussels on top. Cook for another 8–10 minutes, until the rice has absorbed all the liquid. Toward the end, you'll hear a slight crackling sound – this means a crispy layer is forming at the bottom (socarrat).
7Remove the pan from the heat, cover it with a kitchen towel and let it rest for 5 minutes. Serve with lemon slices and fresh parsley.

Nutritional benefits

This meal contributes to muscle tissue repair thanks to its high content of quality protein and provides long-lasting energy through complex carbohydrates.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.