Seafood and Chicken Paella Recipe (Serves 8)

Stir oregano, dried basil, garlic, salt, and black pepper together in a small bowl. It keeps things quick once the pan is hot.

Warm a wide paella pan or large heavy skillet over medium heat. Add some of the olive oil, then briefly cook the sliced spiced sausage so it releases flavor into the oil.

Add the chicken pieces. Sprinkle in a little of the seasoning mix and cook until the outside is lightly browned; don’t overcook it at this stage.

Add the chopped onions and green pepper. Sauté for about 4–5 minutes, just until they start to soften and smell sweet.

Stir in the tomatoes and cook 2–3 minutes so they break down slightly. Add the saffron and mix well so the color spreads through the base.

Pour in the rice and stir for 1–2 minutes to coat the grains in the oil and tomato mixture. You’re aiming for glossy, well-coated rice.

Add the hot chicken broth. Once it reaches a gentle boil, lower the heat and let it simmer until the rice is mostly tender. Try not to stir; a light pan shake is fine.

Nestle the shrimp, scallop, clam, and mussels on top of the rice in an even pattern. Scatter the pimiento strips over everything.

Cover the pan (or use foil). Cook on low for another 8–12 minutes, until the seafood is cooked through and the rice has absorbed the liquid. Rest 5 minutes, then serve hot.