It’s safe to say that there are as many variations on paella as there are paella cooks. Feel free to switch-up the seafood options to your and your family’s tastes.
Although a special paella pan isn’t necessary, it’s a lovely pan to cook and serve the paella in. If you don’t have a paella pan, don’t worry—this dish has been created for a 12-inch skillet.
Recipe by Chef Rick Moonen.
- 4 chicken thighs (about 1 3/4 lbs)
- 5 oz. Atlantic salmon
- 5 oz. Mediterranean sea bream
- Handful of cockles
- 5 oz. East Coast shrimp
- Coarse salt and freshly ground white pepper
- 2 tbsp olive oil
- 1/2 lb Spanish chorizo, casings removed, chopped
- 1 large onion, chopped
- 3 tbsp garlic, chopped
- 1/2 tsp saffron threads
- 1 1/2 cups long-grain rice
- 1 bouillon cube
- 1 ripe tomato, chopped
- 2 cups water
- 12 littleneck clams, scrubbed
- 4 x 3 oz pieces sea bass, about 1” thick, skin on
- 1 lb mussels, scrubbed and debearded
- 1 cup frozen peas, rinsed under hot water to defrost
- 1/3 cup fresh parsley, chopped
- Season the chicken with salt and white pepper
- Heat a large 12-inch skillet over med-high heat. When the pan’s hot, add oil and chicken, browning well on both sides. Remove the chicken to a plate. If the chicken has released a lot of fat, spoon some out, leaving 3 tbsp in the pan.
- Add chorizo and sauté; stir until brown, about 4 min. Add onion and sauté, stir until translucent; about 3 min. Add garlic and saffron and sauté, stir for about 1 min, until fragrant. Add rice and stir. Crumble in bouillon cube (if using), add tomato, then water.
- Stir, return chicken to skillet, and bring to a simmer.
- Bury the clams in rice, hinge side down. Reduce heat to low, cover and cook for 10 min.
- Season fish with salt and pepper.
- Add mussels, hinge side down into the rice. Add fish, skin side up. Cover and cook for 10 min. Scatter peas over rice, cover and cook for 2 min.
- Turn off heat and let paella rest for 5 min.
- Garnish with parsley and serve right from the skillet.