Few dishes capture the heart and soul of Spanish cuisine quite like Paella, and this Shrimp and Chicken Spanish Paella is a shining example of the country’s vibrant culinary spirit. Originating from the coastal region of Valencia, paella is a one-pan masterpiece that combines tender meats, succulent seafood, aromatic saffron-infused rice, and a medley of colorful vegetables.

The beauty of this paella lies in its perfect balance of textures and flavors — crispy, caramelized rice at the bottom (the prized socarrat), tender chunks of chicken, and plump shrimp nestled in a rich, savory broth. It’s a showstopper of a meal that’s both comforting and impressive, perfect for sharing with family and friends.

Why I Love This Recipe

I adore this Shrimp and Chicken Paella because it’s a complete meal in one pan — hearty, colorful, and brimming with flavor. Every bite is layered with the earthy richness of saffron, the smokiness of paprika, and the sweetness of roasted peppers.

Plus, this recipe strikes the perfect balance between land and sea, bringing the best of both worlds — juicy chicken and fresh shrimp — in harmony over a golden bed of saffron rice.

Why It’s a Must-Try Dish

This dish is a must-try because it offers:

• A rich blend of Spanish flavors — smoky, savory, and aromatic.
• Visual appeal, with golden rice and colorful vegetables.
• A balanced meal with protein, carbs, and healthy fats in one bowl.
• A taste of Spain at home without needing specialized ingredients.
• And most importantly — it’s a crowd-pleaser that turns any dinner into a celebration.

It’s one of those dishes that not only fills your stomach but also warms your soul.

Preparation & Cooking Details

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Calories: ~480 kcal per serving
• Course: Main Course
• Cuisine: Spanish

Ingredients

Protein & Base

• 1 lb (450 g) boneless chicken thighs or breasts, cut into 1-inch pieces
• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup cherry tomatoes, halved

Rice & Broth

• 1½ cups bomba rice or short-grain paella rice (e.g., Arborio)
• 3½ cups chicken broth (warm)
• ½ tsp saffron threads, soaked in 2 tbsp warm water
• 1 tsp smoked paprika
• ½ tsp turmeric (optional, for color)
• Salt and black pepper, to taste

Toppings & Garnish

• ½ cup frozen peas, thawed
• Lemon wedges, for serving
• Fresh parsley, chopped
• Optional: roasted red peppers for garnish

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the saffron and broth

1. Warm your chicken broth in a saucepan.
2. Add saffron threads (and their soaking water) to the broth and let steep. This will give the paella its signature color and aroma.

Step 2: Sear the chicken

1. Heat olive oil in a large paella pan or wide skillet over medium-high heat.
2. Add the chicken pieces and season with salt, pepper, and paprika.
3. Cook for 5–6 minutes until golden brown on all sides. Remove and set aside.

Step 3: Sauté the aromatics and vegetables

1. In the same pan, add onions and sauté until translucent.
2. Add garlic, red and green bell peppers, and cook for another 3–4 minutes.
3. Stir in the cherry tomatoes and cook until slightly softened.

Step 4: Toast the rice

1. Add the rice to the pan and stir to coat it with the oil and vegetables.
2. Toast for 2–3 minutes until slightly translucent. This helps lock in flavor.

Step 5: Add broth and seasonings

1. Pour in the warm saffron-infused broth.
2. Season with smoked paprika, turmeric, salt, and pepper.
3. Gently mix, then bring to a simmer.

Step 6: Simmer without stirring

1. Lower the heat and cook uncovered for about 15–20 minutes.
2. Do not stir — this helps form the traditional socarrat (crispy rice layer at the bottom).

Step 7: Add shrimp, chicken, and peas

1. Nestle the cooked chicken and raw shrimp into the rice mixture.
2. Sprinkle peas on top.
3. Cover and cook for another 10 minutes, or until shrimp are pink and rice is tender.

Step 8: Rest and garnish

1. Remove from heat and cover with a clean towel or lid for 5 minutes to let the flavors meld.
2. Garnish with parsley and lemon wedges.

How to Serve

Serve the paella directly from the pan — that’s how it’s traditionally enjoyed!

• Garnish with fresh parsley and lemon wedges for brightness.
• Pair it with a crisp white wine like Albariño or a Spanish sangria.
• Serve with a side of crusty bread or a simple green salad.

Paella is meant to be shared — place it in the center of the table and let everyone dig in.

Recipe Tips

• Use short-grain rice only; long-grain varieties won’t absorb the broth properly.
• For authentic flavor, do not stir once the broth is added. Stirring prevents the socarrat from forming.
• Saffron adds depth — if you can, don’t skip it. A pinch goes a long way.
• Use smoked paprika for that true Spanish smoky flavor.
• If your pan gets too dry, add a splash of warm broth or water.

Recipe Variations

1. Seafood Paella:
   Replace chicken with mussels, clams, or calamari for a full seafood version.
2. Vegetarian Paella:
   Skip the meat and shrimp. Use artichokes, zucchini, mushrooms, and extra peas for a veggie-packed dish.
3. Chorizo Paella:
   Add sliced Spanish chorizo sausage when cooking the chicken for a rich, smoky flavor.
4. Mixed Paella (Paella Mixta):
   Use chicken, shrimp, and other seafood like squid or scallops — the best of both worlds!
5. Brown Rice Paella:
   For a healthier twist, use brown rice and increase the liquid and cooking time.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Paella can be frozen for up to 2 months. Reheat gently in a skillet with a splash of broth.
• Reheating: Avoid microwaving — instead, reheat on the stove to preserve texture.

Special Equipment Needed

• Paella pan (or wide, shallow skillet)
• Wooden spoon
• Lid or foil (for covering during the final stage)
• Small saucepan (to warm broth)

Frequently Asked Questions (FAQ)

Q1: Can I use regular rice instead of paella rice?
You can use Arborio or other short-grain rice, but avoid long-grain or basmati — they don’t absorb liquid properly.

Q2: What if I don’t have saffron?
Use a pinch of turmeric and smoked paprika for color and flavor — it won’t be exactly the same but still delicious.

Q3: Can I make this ahead of time?
Yes! You can cook it up to Step 6 and finish with shrimp and peas just before serving.

Q4: How do I know when the rice is done?
The rice should be tender but not mushy, and the liquid should be mostly absorbed.

Q5: What’s the secret to perfect paella?
Patience — cook over medium heat, don’t stir after adding the broth, and let the socarrat form naturally.

Conclusion

This Shrimp and Chicken Spanish Paella is more than just a meal — it’s an experience. The combination of saffron-scented rice, smoky paprika, succulent shrimp, and juicy chicken creates a depth of flavor that’s both comforting and sophisticated.

It’s a dish that celebrates togetherness, culture, and flavor, perfect for gatherings, holidays, or a special weekend dinner. Every forkful tells a story of Spain’s coastal charm and rustic warmth.