Finikas Paella with Seafood and Chicken

Paella is widely regarded as Spain's national dish, although it is popular throughout the Mediterranean including Greece. This comfort food can be made with seafood, chicken, or a combination of both. The Spanish chorizo and saffron threads give a unique flavor to the rice (Bomba, Senia or Calaspara). Finikas is a small port on the island of Syros, Greece where fisherman bring fresh seafood, and the local farmers deliver vibrant vegetables and wholesome chicken which allows local restaurants to prepare some of the finest paella.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Greek, Seafood
Keyword: Poultry
Servings: 6
Calories: 785kcal

Ingredients

  • 3 links of Spanish chorizo chopped into ½ thick slices
  • 1 pound chicken thighs boned and skin off
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 ½ teaspoons saffron threads
  • 12 large shrimps peeled deveined and seasoned with salt and pepper
  • 4 tablespoons extra virgin olive oil
  • 1 medium onion cut into small cubes
  • 3 garlic cloves minced
  • 1 cup white wine
  • 1 15- oz. can whole tomatoes drained, hand crushed, juice reserved
  • 2 dried bay leaves
  • ½ teaspoon thyme
  • 20 mussels cleaned and debearded
  • 20 little neck clams scrubbed and washed
  • 6 scallops chopped
  • 3 small calamari sliced into rings ¼ inch thick
  • 1 red bell pepper cut into cubes
  • ½ cup fresh or frozen peas
  • 2 ½ cups paella rice such as Bomba
  • 5 cups of hot chicken broth or mixture with calm juice
  • 1 teaspoon smoke paprika
  • 2 lemons cut into wedges for serving
  • 2 tablespoons parsley chopped for serving

Instructions

  • Season the chicken all over with salt and pepper.
  • In a paella pan or very large shallow skillet pour in 2 tablespoons of olive oil over medium high heat, and sear the chorizo until brown on all sides. Remove the chorizo, and set aside.
  • In the same pan add chicken, and brown it all over. Remove the chicken, and set aside.
  • In the same pan, add the remaining two tablespoons of olive oil and onion. Sauté for 3-4 minutes. Add garlic and saffron threads. Sauté for 30 seconds.
  • Add a ½ cup of wine, and cook for 1 minute. Add the hand crushed tomatoes and the reserve tomato juice. Cook for 1 minute.
  • Add the chorizo, chicken and bay leafs. Bring this mixture to a boil.
  • Stir in the rice, and half of the hot chicken broth. Cover it, and simmer for 10 minutes under low heat checking frequently to see if more liquid is needed.
  • In a large pot put clams and mussels over high heat with ½ cup of white wine. Cook for 10 minutes, or until the shells are open. Discard the shells that do not open. Strain the liquid through a coffee filter, or cheese cloth to remove sand. Add the strained liquid into the rice.
  • Stir the rice, and add the calamari, shrimps, scallops, and peas. Check for liquid and seasoning. Add as needed. Cover the rice. Cook for 10 minutes more.
  • Add paprika to the rice mixture, and arrange the cooked mussels and clams by sticking them upright for the best appearance. Turn off heat. Cover it, and let it stand covered before serving.

Notes

Tip
It's best to have all ingredients prepared before you start cooking
Serving Suggestions
Top the dish with parsley, and serve hot with lemon wedges.

Nutrition

Nutrition Facts
Finikas Paella with Seafood and Chicken
Serving Size
 
1 g
Amount per Serving
Calories
785
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
12
g
Cholesterol
 
205
mg
68
%
Sodium
 
2044
mg
89
%
Potassium
 
690
mg
20
%
Carbohydrates
 
15
g
5
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
43
g
86
%
Vitamin A
 
1652
IU
33
%
Vitamin C
 
63
mg
76
%
Calcium
 
99
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!