Seafood & Chicken Paella with Peas


If mussels aren't your favorite, you can easily substitute littleneck clams in their place--just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty baguette, and serve with salad.

mr-traditional-spanish-paella 2019
Photo: Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland
Active Time:
1 hr 30 mins
Total Time:
1 hr 30 mins


Herb Blend

  • 1 cup chopped fresh parsley

  • ¼ cup fresh lemon juice

  • 1 tablespoon olive oil

  • 2 large garlic cloves, minced


  • 1 cup water

  • 1 teaspoon saffron threads

  • 3 (16-ounce) cans fat-free, less-sodium chicken broth

  • 8 unpeeled jumbo shrimp (about 1/2 pound)

  • 1 tablespoon olive oil

  • 4 skinned, boned chicken thighs, cut in half

  • 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices

  • 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces

  • 2 cups finely chopped onion

  • 1 cup finely chopped red bell pepper

  • 1 cup canned diced tomatoes, undrained

  • 1 teaspoon sweet paprika

  • 3 large garlic cloves, minced

  • 3 cups uncooked Arborio rice or other short-grain rice

  • 1 cup frozen green peas

  • 8 mussels, scrubbed and debearded

  • ¼ cup fresh lemon juice

  • Lemon wedges (optional)


  1. To prepare the herb blend, parsley, lemon juice, olive oil and garlic and set aside.

  2. To prepare paella, combine water, saffron and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.

  3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

Nutrition Facts (per serving)

521 Calories
13g Fat
72g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups paella, 1 shrimp, and 1 mussel
Calories 521
% Daily Value *
Total Carbohydrate 72g 26%
Protein 26g 52%
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 80mg 27%
Sodium 871mg 38%
Calcium 60mg 5%
Iron 6mg 33%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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