Why You’ll Love This Recipe

This paella is a delightful mix of savory and fresh flavors. The saffron adds a luxurious depth to the rice, while the chicken and shrimp provide hearty protein. The vegetables, including red bell pepper and peas, add a touch of sweetness and color. This dish is both satisfying and visually stunning, making it perfect for both casual dinners and festive occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups Bomba or Calasparra rice
4 cups chicken or seafood broth
1 teaspoon saffron threads
1 pound chicken thighs, cut into pieces
1 pound shrimp, peeled and deveined
1 cup green peas (fresh or frozen)
1 red bell pepper, diced
1 onion, finely chopped
4 cloves garlic, minced
1 cup tomatoes, chopped (fresh or canned)
½ teaspoon smoked paprika
Salt and pepper to taste
¼ cup olive oil
Lemon wedges for serving
Fresh parsley for garnish

Directions

Step 1: Heat the Broth

In a saucepan, warm the chicken or seafood broth over medium heat. Add saffron threads to infuse flavor. Allow it to steep while you prepare the rest of the dish.

Step 2: Sear the Chicken

In a large paella pan or skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken and set it aside.

Step 3: Sauté Vegetables

In the same pan, add the chopped onions and cook until translucent, about 3-4 minutes. Add the garlic and diced red bell pepper, cooking for an additional 2-3 minutes, until softened.

Step 4: Add Tomatoes and Spices

Stir in the chopped tomatoes, smoked paprika, salt, and pepper, and cook for another 5 minutes until everything softens and melds together.

Step 5: Stir in Rice

Pour the rice into the pan, stirring to coat it with the vegetable mixture. Allow the rice to absorb all the wonderful flavors for about 2 minutes.

Step 6: Pour in Broth

Add the warmed saffron-infused broth to the pan, ensuring it’s evenly distributed. Bring the mixture to a gentle boil.

Step 7: Add Chicken and Cook

Return the seared chicken to the pan. Reduce the heat to medium-low and let the paella simmer without stirring for 15-20 minutes, until the rice has absorbed most of the liquid.

Step 8: Add Shrimp and Peas

Gently tuck the shrimp and peas into the rice, and cook for another 5-7 minutes until the shrimp turns pink and the rice is tender.

Step 9: Let It Rest

Once the paella is cooked, remove the pan from heat and cover it with a clean kitchen towel for 5-10 minutes. This helps develop the flavors and ensures the rice is perfectly tender.

Step 10: Garnish and Serve

Serve the paella garnished with fresh parsley and lemon wedges on the side. Squeeze the lemon over the dish just before serving for a burst of freshness.

Servings and Timing

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Variations

Vegetarian Paella: Swap the chicken and shrimp for seasonal vegetables like artichokes, zucchini, and bell peppers for a delicious vegetarian version.
Spicy Paella: Add some chili flakes or a chopped chili pepper to the dish for an extra kick.
Seafood Paella: For an all-seafood version, replace the chicken with more shrimp, mussels, and clams for a fully ocean-inspired dish.

Storage/Reheating

Storage: Store leftover paella in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat on the stove over low heat, adding a little extra broth if needed to loosen up the rice. You can also microwave individual portions.

FAQs

1. Can I use regular rice instead of Bomba or Calasparra rice?

Bomba or Calasparra rice is ideal for paella because of its ability to absorb liquid while remaining firm. If you can’t find these types, you can use other short-grain rice, but the texture may vary.

2. Can I make this paella in advance?

Yes, paella can be made ahead of time. Simply let it cool, cover, and refrigerate. When ready to serve, reheat gently on the stove, adding a bit more broth if needed.

3. Can I use a different protein instead of chicken and shrimp?

Absolutely! Feel free to substitute the chicken and shrimp with your favorite proteins such as sausage, rabbit, or other shellfish like lobster.

4. Can I use a different type of broth?

You can use vegetable broth or any other broth of your choice, but chicken or seafood broth will give the dish the most authentic flavor.

5. How can I prevent the rice from burning?

Avoid stirring the rice too much while it cooks. Let it sit undisturbed as it absorbs the liquid, and be sure to keep an eye on the heat to prevent the bottom from burning.

6. Can I make paella without a paella pan?

Yes! If you don’t have a paella pan, a large, shallow skillet or any wide, heavy-bottomed pan will work. The key is to spread the rice out evenly and allow it to cook undisturbed.

7. How do I know when the paella is done?

The paella is done when the rice is tender and has absorbed most of the liquid. The shrimp should be pink and fully cooked, and the chicken should be tender.

8. Can I freeze paella?

Yes, you can freeze paella. Allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stove with a little added broth.

9. How do I prevent the paella from being too dry?

Make sure to keep an eye on the liquid levels during cooking. If it’s drying out too quickly, add a little more broth. The goal is to have a slightly soupy texture before the rice fully absorbs the liquid.

10. Can I use frozen shrimp in this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat them dry before adding them to the paella.

Conclusion

This Paella recipe brings the rich, bold flavors of Spain right into your home with a savory mix of chicken, shrimp, vegetables, and saffron-infused rice. It’s easy to prepare, perfectly satisfying, and sure to impress any crowd. Whether you’re hosting a dinner party or cooking for the family, this paella is the ideal dish for any occasion.