The chicken and shrimp paella recipe is a celebration of Spanish culinary tradition, blending land and sea in one vibrant, satisfying dish. My first experience with paella was during a family trip to Valencia, Spain. I was only a teenager, but the smoky aroma of paprika, the saffron-tinted rice, and the mix of succulent shrimp and juicy chicken seared the memory into my senses. Back home, I adapted that moment into my kitchen and this version has since become a family favorite. Whether you’re hosting friends or craving a one-pan wonder, this chicken and shrimp paella recipe delivers rich flavors, colorful presentation, and soul-warming satisfaction every single time.
Why It Works
What makes this chicken and shrimp paella recipe so special is the harmony of flavors and textures earthy chicken, tender shrimp, and rice infused with saffron, garlic, and smoky paprika. It’s a dish designed to absorb flavor as it cooks. The paella pan helps develop the socarrat that golden crust at the bottom of the rice that is prized in authentic paella. This one-pan dish is deeply satisfying, surprisingly simple once you’ve tried it, and endlessly adaptable. Plus, it’s perfect for family dinners or festive occasions. If you enjoy dishes like fried rice with chicken and shrimp, this will be your next obsession.
Ingredients List
2 tablespoons olive oil
1 lb boneless, skinless chicken thighs, cut into chunks
1 lb large shrimp, peeled and deveined
1 small onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, diced
1 cup chopped tomatoes (canned or fresh)
1 1/2 cups short-grain rice (like Arborio or Bomba)
3 1/2 cups chicken broth
1/2 teaspoon saffron threads (soaked in 2 tbsp warm water)
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric (optional)
Salt and pepper to taste
1 cup frozen peas
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
How to Make Cheesecake Cookie Dough Tacos
Step 1
Heat olive oil in a large paella pan or deep skillet over medium heat. Add chicken pieces and season with salt and pepper. Sear until golden brown on all sides. Remove and set aside.
Step 2
In the same pan, add the chopped onion and red bell pepper. Sauté for about 5 minutes until soft. Stir in garlic and cook for another 1–2 minutes.
Step 3
Add the chopped tomatoes, paprika, and turmeric. Stir and let cook down for 5 minutes until the mixture thickens slightly.
Step 4
Add rice and stir to coat with the tomato mixture. Pour in chicken broth, saffron (including soaking water), and a bit more salt if needed. Stir once and bring to a gentle simmer.
Step 5
Return chicken to the pan. Spread everything into an even layer. Do not stir again this allows the rice to form a crust on the bottom.
Step 6
Cover the pan loosely with foil or a lid and let simmer gently for 20 minutes. Then, nestle in the shrimp and sprinkle the peas on top.
Step 7
Cover again and cook for another 8–10 minutes until the shrimp are pink and cooked, and rice is tender. Remove from heat and let rest, covered, for 5 minutes.
Step 8
Garnish with parsley and lemon wedges. Serve directly from the pan for that rustic paella experience.
Serving & Garnish
This chicken and shrimp paella recipe shines when served with lemon wedges, fresh parsley, and perhaps a dollop of aioli on the side. Pair with a crisp white wine or sparkling water with citrus slices. Serve family-style right from the pan to preserve its rustic appeal. For variety, try this recipe alongside chicken and shrimp rice dishes for a weeknight Spanish dinner spread.
Common Mistakes to Avoid
Stirring the Rice
After the liquid is added, resist the urge to stir. Stirring ruins the prized crust (socarrat) and can turn the rice mushy.
Overcooking the Shrimp
Shrimp only needs a few minutes to cook. Add them toward the end so they stay juicy and tender.
Skipping the Saffron
While it can be pricey, saffron is key to the dish’s color and flavor. A little goes a long way!
Using the Wrong Rice
Avoid long-grain rice it doesn’t absorb liquid the same way. Stick with short-grain varieties like Bomba or Arborio.
Not Letting It Rest
Allowing the paella to rest after cooking lets flavors meld and the rice settle. Don’t skip this step!
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the rice. Avoid microwaving too long, especially for the shrimp, as it can overcook easily. Leftover paella also makes a delicious filling for wraps or a quick lunch bowl.
Rita’s Note
When I serve this chicken and shrimp paella recipe to family or guests, I’m always amazed at how it brings people together. The combination of golden, crispy rice, plump shrimp, and savory chicken makes for a perfect meal. If you love this, you’ll definitely want to explore more chicken and shrimp recipes to expand your comfort food arsenal. Don’t be intimidated by the saffron or paella pan use what you have and enjoy the process.
FAQs
Can I use other proteins in this recipe?
Absolutely. You can add mussels, clams, or chorizo for a traditional twist.
What’s a good substitute for saffron?
Use turmeric for color and smoked paprika for flavor if saffron is unavailable.
Can I make it in advance?
You can prep all the ingredients ahead, but cook fresh for best texture.
Do I need a special paella pan?
No. A wide, shallow skillet works well just don’t crowd the rice too deep.
Can I make this paella spicy?
Yes! Add a dash of cayenne or serve with hot sauce on the side.
Conclusion for Chicken and Shrimp Paella Recipe
This chicken and shrimp paella recipe is a standout one-pan meal that feels festive yet is totally doable for a cozy dinner at home. With deeply layered flavors, colorful ingredients, and that signature crispy-bottom rice, it’s no wonder paella is loved around the world. Whether you’re cooking it for family, date night, or a special gathering, it promises warmth, comfort, and flavor in every bite. Explore more Mediterranean and fusion recipes from Rita to keep the delicious ideas coming.
Happy cooking with Rita chef ❤️!
Print
Chicken and Shrimp Paella Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A vibrant chicken and shrimp paella recipe made with saffron rice, tender chicken, succulent shrimp, paprika, tomatoes, and bell pepper.
Ingredients
2 tablespoons olive oil
1 lb boneless, skinless chicken thighs, cut into chunks
1 lb large shrimp, peeled and deveined
1 small onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, diced
1 cup chopped tomatoes (canned or fresh)
1 1/2 cups short-grain rice (like Arborio or Bomba)
3 1/2 cups chicken broth
1/2 teaspoon saffron threads (soaked in 2 tablespoons warm water)
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric (optional)
Salt and pepper to taste
1 cup frozen peas
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions
Heat olive oil in a paella pan or large skillet over medium heat. Add chicken, season with salt and pepper, and brown on all sides. Remove and set aside.
In the same pan, sauté onion and bell pepper until softened. Add garlic and cook for 1 minute.
Stir in tomatoes, paprika, and turmeric. Cook for 5 minutes until slightly thickened.
Add rice and stir to coat with the tomato mixture. Pour in chicken broth and saffron with soaking water. Season with salt.
Return chicken to the pan and spread everything evenly. Bring to a gentle simmer and do not stir again.
Cover loosely and cook for 20 minutes. Add shrimp and peas on top.
Cover again and cook for 8–10 minutes until shrimp are pink and rice is tender.
Remove from heat, rest covered for 5 minutes, then garnish with parsley and lemon wedges.
Notes
Use short-grain rice like Bomba or Arborio for best results.
Saffron is essential for traditional flavor, but turmeric can be used for color.
Avoid stirring after adding the broth to help develop a crisp rice crust (socarrat).
Serve from the pan for a rustic presentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 830mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 165mg
Keywords: chicken and shrimp paella recipe, Spanish chicken shrimp rice, paella with chicken and shrimp, saffron seafood paella