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