If you’re looking for a show-stopping dish that brings the vibrant flavors of Spain right to your dinner table, this Spanish Paella with Chicken and Shrimp is exactly what you need. I’ve spent years perfecting this recipe to create a version that’s both authentic and approachable. The combination of saffron-infused rice, tender chicken, and succulent shrimp creates an impressive meal that’s actually easier to make than you might think.
Ingredients
- 3 cups Bomba or Calasparra rice (can substitute with medium-grain rice)
- 6 cups chicken broth
- 1 pound chicken thighs, cut into 2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 roma tomatoes, diced
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 2 teaspoons smoked paprika
- 1/2 teaspoon saffron threads
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges for serving
Instructions
- Toast saffron threads in a small skillet over low heat for 30 seconds. Transfer to a small bowl with 1/4 cup hot water and let steep.
- Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown, about 5-6 minutes. Remove and set aside.
- In the same pan, sauté onions until translucent (about 4 minutes). Add garlic and cook for another minute.
- Add diced tomatoes and bell peppers, cooking until vegetables are softened, about 5 minutes.
- Stir in rice and paprika, coating the rice with oil and spices. Toast for 2-3 minutes.
- Pour in the saffron mixture and chicken broth. Return chicken to the pan and bring to a boil.
- Reduce heat to low, arrange ingredients evenly, and simmer without stirring for 18-20 minutes.
- When rice is almost done, arrange shrimp and peas on top. Cook for an additional 5-7 minutes until shrimp are pink.
- Let the paella rest for 5-10 minutes before serving. Look for the crispy bottom layer called “socarrat.”
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6-8 people
Recipe Notes
– Don’t stir the rice once you’ve added the broth. This helps develop the coveted socarrat (crispy bottom).
– If you can’t find saffron, turmeric can provide similar color, though the flavor will be different.
– Use a wide, shallow pan to ensure the rice cooks evenly.
– The rice should be slightly al dente when done, not mushy.
– If the rice seems dry during cooking, add hot broth 1/4 cup at a time.
– Let the paella rest before serving to allow the flavors to meld together.
This Spanish Paella with Chicken and Shrimp is perfect for special occasions or when you want to bring a taste of Spain to your dinner table. While traditional paella might seem intimidating, this version streamlines the process while maintaining those authentic flavors you’re craving.
Spanish Paella with Chicken and Shrimp
Ingredients
- 3 cups Bomba or Calasparra rice can substitute with medium-grain rice
- 6 cups chicken broth
- 1 pound chicken thighs cut into 2-inch pieces
- 1 pound large shrimp peeled and deveined
- 1 large onion finely diced
- 4 garlic cloves minced
- 2 roma tomatoes diced
- 1 red bell pepper sliced
- 1 cup frozen peas
- 2 teaspoons smoked paprika
- 1/2 teaspoon saffron threads
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon cut into wedges for serving
Instructions
- Toast saffron threads in a small skillet over low heat for 30 seconds. Transfer to a small bowl with 1/4 cup hot water and let steep.
- Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown, about 5-6 minutes. Remove and set aside.
- In the same pan, sauté onions until translucent (about 4 minutes). Add garlic and cook for another minute.
- Add diced tomatoes and bell peppers, cooking until vegetables are softened, about 5 minutes.
- Stir in rice and paprika, coating the rice with oil and spices. Toast for 2-3 minutes.
- Pour in the saffron mixture and chicken broth. Return chicken to the pan and bring to a boil.
- Reduce heat to low, arrange ingredients evenly, and simmer without stirring for 18-20 minutes.
- When rice is almost done, arrange shrimp and peas on top. Cook for an additional 5-7 minutes until shrimp are pink.
- Let the paella rest for 5-10 minutes before serving. Look for the crispy bottom layer called "socarrat."
