Name: Sunny California Paella with Shrimp, Salmon, and Chicken
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 2 cups bomba or arborio rice; 1/4 cup extra virgin olive oil; 1 large yellow onion, finely diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 5 cloves garlic, minced; 1 large tomato, grated or finely chopped; 2 tsp smoked paprika; 1 tsp sweet paprika; 1/2 tsp saffron threads, soaked in 2 tbsp warm water; 1 tsp kosher salt (plus more to taste); 8 cups low-sodium chicken broth (can substitute vegetable broth); 1 lb boneless, skinless chicken breast, cut into 1-inch cubes; 1 lb large shrimp, peeled and deveined; 1 lb salmon fillet, skin removed, cut into 1-inch cubes; 1 cup frozen peas; 1/2 cup jarred roasted piquillo or red peppers, sliced into strips; 1 lemon, cut into wedges; 1/4 cup Italian parsley, chopped (optional, for garnish); Freshly ground black pepper, to taste

Sunny California Paella with Shrimp, Salmon, and Chicken

miradu

This California-inspired paella brings the festive flavors of Spain to your table, with a sunny West Coast twist. Juicy shrimp and sustainable salmon bring a fresh ocean note, while tender chicken breast keeps things hearty for a crowd. Saffron and paprika infuse the rice with deep color and warmth, while local sweet peppers and peas add a pop of sunshine. Finished with a squeeze of lemon and a scattering of parsley, this paella is perfect for breezy California evenings, feeding a group of friends or family with minimal fuss and maximum flavor.

Ingredients

Instructions

In a large paella pan or wide shallow skillet, heat olive oil over medium heat.
Add onions and sauté for 3-4 minutes until softened. Stir in red and green bell peppers, and cook for another 4-5 minutes until tender.
Add garlic and grated tomato; cook for 2-3 minutes until fragrant and most liquid evaporates.
Stir in smoked and sweet paprika, saffron (with its water), and salt. Mix well.
Add rice and toast, stirring constantly, for 2 minutes until edges appear translucent.
Pour in warm chicken broth and bring to a gentle simmer. Arrange chicken breast pieces evenly in the pan. Simmer for 10 minutes (do not stir).
Scatter shrimp, salmon, frozen peas, and roasted pepper strips over the rice. Gently press seafood into the rice with a spoon. Cook for another 10-12 minutes, rotating the pan occasionally for even cooking, until liquid is mostly absorbed and rice is tender (do not stir).
Increase heat for the final 2-3 minutes to develop a crispy socarrat (bottom crust).
Remove pan from heat. Cover with a clean kitchen towel and let rest for 8-10 minutes.
Garnish with lemon wedges and chopped parsley. Serve directly from the pan.