Saffron Paella with Chicken, Seafood and Vegetables

This mixed saffron paella brings rice, chicken, seafood and vegetables together in a wide pan. The saffron infusion gives the rice its golden colour and distinctive aroma, while lemon adds a fresh finish.

Ingredients for 2–3 servings

• 250 g paella rice, such as Bomba or Calasparra
• 1 small onion, finely chopped
• 1 red pepper, diced
• 100 g peas, fresh or frozen
• 200 g chicken breast, diced
• 150 g prepared seafood, such as prawns or mussels
• 1 small pinch of saffron threads
• 500 ml vegetable stock as a starting amount, plus extra hot stock if the rice requires it
• 2 tablespoons olive oil
• 3 tablespoons warm water, for the saffron
• Salt, pepper and paprika, to taste
• Lemon wedges, to serve

Rice varieties absorb different amounts. Check the packet’s liquid guidance, particularly for Bomba, and keep extra hot stock ready.

How to make mixed saffron paella

1. Infuse. Steep the saffron threads in warm water for 10 minutes.
2. Cook the chicken. Heat the olive oil in a wide pan. Brown the diced chicken and cook it through, then remove it to a clean plate.
3. Start the rice. Cook the onion and pepper in the same pan until softened. Add the rice and paprika and stir briefly.
4. Add liquid. Pour in the hot stock and saffron infusion. Spread the rice evenly, bring to a gentle simmer and stop stirring.
5. Add the remaining ingredients. After about 10 minutes, distribute the peas and cooked chicken over the pan. Add prepared seafood at the stage appropriate to its type and size so it is fully cooked when the rice is ready; follow its preparation instructions.
6. Finish cooking. Continue for about 10–15 minutes, or until the rice is tender and the liquid absorbed. Add extra hot stock in small amounts if the rice is still firm. Check the chicken is hot throughout and all seafood is fully cooked.
7. Rest and serve. Let the pan rest briefly off the heat, then serve with lemon wedges.

Tips for the rice and base

A wide pan encourages an even layer and steady evaporation. Avoid stirring after the liquid is added: this is a different technique from risotto. A lightly toasted base can be appealing, but do not force a crust by scorching the rice.

This is a mixed chicken-and-seafood version. Paella traditions vary, so it should not be presented as the single definitive Valencian formulation.

Frequently asked questions

Is 500 ml stock always enough?

No. Rice variety, pan size and heat affect absorption and evaporation. Check the packet and keep extra hot stock ready.

Can I use frozen seafood?

Follow the product’s thawing and cooking instructions and ensure it is fully cooked. Its timing may differ from fresh prepared seafood.

Which allergens are present?

Seafood may include crustaceans and molluscs, and stock may contain celery or other allergens. Check all labels.

Related recipes

Try saffron risotto or saffron chicken biryani. Visit the Saffron Academy, or discover Saffrona saffron.