Chicken and Seafood Paella Bowl

Name: Chicken and Seafood Paella Bowl
Cuisine: Spanish
Ingredients: 1 pound (455 g) shrimp, peeled and deveined; 8 chicken drumsticks or thighs; 8 chicken drumsticks or thighs; 1 teaspoon pepper, to taste; 1 teaspoon smoked paprika; 1 onion, thinly sliced; 1 bell pepper, thinly sliced; 4 garlic cloves, minced; 3 tomatoes, diced; 1 bay leaf; Pinch of saffron threads (⅛ teaspoon); 1½ to 2 pounds (680 to 910 g) freshwater mussels, preferably organic, cleaned; 2 tablespoons (28 g) butter; 1 yellow onion, finely diced; 1 cup (185 g) basmati rice, rinsed and drained; 1¼ cups (285 ml) stock (chicken or veggie), warmed; 1¼ cups (285 ml) stock (chicken or veggie), warmed; 1¼ cups (285 ml) stock (chicken or veggie), warmed; 1 tablespoon (16 g) tomato paste; 1 teaspoon paprika; ½ teaspoon ground turmeric; ¼ teaspoon ground cumin; 1 teaspoon dried oregano; 2 tablespoons (8 g) fresh parsley leaves; 1 cup (100 g) blanched green beans; ½ cup (75 g) artichoke hearts; 2 roasted red peppers (jarred or freshly roasted); ½ cup (85 g) black olives, pitted (preferably); 1 teaspoon honey; 1 tablespoon (15 ml) sherry vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

There are many versions of this dish across Spain, and that’s the beauty of Mediterranean cooking. Its flavor based, seasonal, and always fresh, so an all-seafood paella is as authentic as a chicken and seafood one, or a chorizo and seafood one. This bowl is made easier by deconstructing the rice and meats. With a salad, cool yogurt for balancing the spice, and toasted almonds for crunch, they make the perfect bowl.

Ingredients

Europe
Spain
Fish course
Gluten-free
Pescatarian
Mediterranean

Ingredients

Method