Recipe By Dell
Published Aug 14th
Paella II
Prep 15m Cook 1h 20m Additional - Ready In 1h 35m
Servings 10 servings Calories 366.6

A tasty seafood dish you must try!

Recipe Ingredients

  • 20 mussels, cleaned and debearded
  • 10 large shrimp
  • 2 large squid, cleaned and sliced into rings
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken pieces cut into chunks
  • 3 cloves garlic, chopped
  • 1 red bell pepper, sliced
  • 2 tomatoes, cubed
  • 3 cups long-grain white rice
  • 1 pinch saffron
  • 1 teaspoon paprika
  • 1 cup green peas

Cooking Directions

  1. 1 In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
  2. 2 Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
  3. 3 Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
  4. 4 Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
  5. 5 Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.

Nutrition Facts

  • Calories 366.6
  • Carbohydrate 52 g
  • Cholesterol 72.4 mg
  • Fat 6.2 g
  • Fiber 2 g
  • Protein 23.3 g
  • Saturated Fat 1.3 g
  • Sodium 84 mg
  • Sugar 1.4 g


  1. I've made this a few times now and learned one important lesson. Don't make this if you don't have the fresh tomatoes. The flavors did not come together without them. I recently made this with chicken and no seafood and liked it just as much. This dish is a favorite of my whole family even - Read more ...
  2. I replaced 1/2 cup water with white wine and soaked the saffron in it before adding (I learned this from a Spanish friend)-terrific!
  3. yummy but the recipe 'Bring the fish stock and 3 cups salted water to a boil' doesnt say how much of the fish stock to use. so i just estimated and it came out a bit moist.
  4. Delicious and easy to make!