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Shrimp and Chicken Spanish Paella

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Protein u0026 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 u0026 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 u0026 Garnish
  • ½ cup frozen peas, thawed
  • Lemon wedges, for serving
  • Fresh parsley, chopped
  • Optional: roasted red peppers for garnish

Instructions
 

  • Step 1: Prepare the saffron and broth : Warm your chicken broth in a saucepan. 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 : Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and paprika. Cook for 5–6 minutes until golden brown on all sides. Remove and set aside.
  • Step 3: Sauté the aromatics and vegetables : In the same pan, add onions and sauté until translucent. Add garlic, red and green bell peppers, and cook for another 3–4 minutes. Stir in the cherry tomatoes and cook until slightly softened.
  • Step 4: Toast the rice : Add the rice to the pan and stir to coat it with the oil and vegetables. Toast for 2–3 minutes until slightly translucent. This helps lock in flavor.
  • Step 5: Add broth and seasonings : Pour in the warm saffron-infused broth. Season with smoked paprika, turmeric, salt, and pepper. Gently mix, then bring to a simmer.
  • Step 6: Simmer without stirring : Lower the heat and cook uncovered for about 15–20 minutes. Do not stir — this helps form the traditional socarrat (crispy rice layer at the bottom).
  • Step 7: Add shrimp, chicken, and peas : Nestle the cooked chicken and raw shrimp into the rice mixture. Sprinkle peas on top. Cover and cook for another 10 minutes, or until shrimp are pink and rice is tender.
  • Step 8: Rest and garnish : Remove from heat and cover with a clean towel or lid for 5 minutes to let the flavors meld. Garnish with parsley and lemon wedges.