Seafood Paella With Pork and Chicken
A Spanish surf and turf paella combines seafood with pork and chicken for an authentic and easy-to-prepare meal.
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Instructions
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Light charcoal barbecue coals until covered in white ash, and simultaneously warm chicken broth in a saucepan.
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Prepare ingredients: cut chicken and pork into serving pieces; clean squid, remove innards, spine, and tentacles, then slice into rings; deseed and strip red pepper; chop onions and tomatoes.
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Heat olive oil in a paella pan over the coals, then sauté chopped onions and tomatoes until translucent.
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Add chicken and pork to the pan, browning all sides, then incorporate squid and cook for 10-15 minutes, stirring frequently.
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Sprinkle in rice, stirring for 2-3 minutes to thoroughly coat with oil.
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Mix crushed saffron into the warm chicken broth; pour broth into the paella pan until ingredients are covered, spreading meat and vegetables evenly.
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Arrange mussels, clams, and shrimp in the pan, then top with red pepper strips.
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Simmer, adjusting heat as needed and adding more broth if necessary, until rice is almost cooked. Sprinkle peas over the top.
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Remove the pan from heat, cover, and allow the paella to rest for 5-10 minutes.
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Serve paella with lemon wedges.