Spanish Paella with Chicken and Shrimp
This Spanish Paella with Chicken and Shrimp brings the vibrant flavors of Spain right to your dinner table. 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."