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Paella Recipe

Spanish Paella with Chorizo, Chicken & Shrimp

iamwinfred
This Spanish paella recipe brings together smoky chorizo, juicy chicken, and plump shrimp in one glorious pan of golden, saffron-scented rice. It's the kind of dinner that turns a regular Tuesday into a small celebration, and it looks far more impressive than it actually is to make. With layered flavors, a crispy socarrat on the bottom, and minimal cleanup, this one-pan dish is impressive enough for guests yet easy enough for a weeknight.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Spanish
Servings 6 servings
Calories 480 kcal

Equipment

  • Paella pan or large, wide skillet (12 to 14 inches) A dedicated paella pan makes this easier, but a wide, shallow skillet works just as well
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Ladle
  • Aluminum foil For resting the pan

Ingredients
  

  • 2 cups Bomba rice short grain Spanish rice; Arborio is the closest substitute
  • 1/4 cup olive oil
  • 1.5 pounds boneless chicken thighs 680g; cut into bite sized pieces
  • 8 ounces Spanish chorizo 225g; sliced into rounds
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 cup diced tomatoes
  • 1 tablespoon smoked paprika smoked Spanish paprika recommended
  • 1/2 teaspoon saffron threads a pinch of turmeric can mimic the color in a pinch, though flavor will differ
  • 4 cups chicken broth warm
  • 1/2 cup dry white wine
  • 1 cup frozen peas
  • 1 pound large shrimp 455g; peeled and deveined
  • 1 pound mussels 455g; scrubbed and debearded; discard any that do not open after cooking
  • 2 lemons cut into wedges
  • 1/4 cup fresh parsley chopped
  • salt and black pepper to taste

Instructions
 

  • Heat olive oil in a paella pan over medium heat. Season chicken with salt and pepper, add to the pan, and cook 5 to 6 minutes until browned on the outside. Remove chicken to a plate and set aside.
  • Add sliced chorizo to the same pan and cook 2 to 3 minutes until it releases its oil and crisps at the edges. Transfer chorizo to the plate with the chicken, leaving the flavorful oil behind.
  • Add diced onion and red bell pepper to the pan and cook 4 to 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Add diced tomatoes, smoked paprika, and saffron threads; stir and cook 2 minutes so the spices bloom.
  • Pour in the bomba rice and stir once to coat the grains. Add white wine and let it bubble for about a minute. Pour in chicken broth and gently shake the pan to settle the rice into an even layer. Do not stir the rice again from this point forward.
  • Nestle the browned chicken and chorizo back into the rice, pressing gently into the liquid. Bring to a gentle boil, then reduce heat to low and simmer uncovered and undisturbed for 15 minutes.
  • Scatter frozen peas evenly over the rice. Arrange shrimp and mussels on top, pressing lightly into the rice so they sit partially submerged. Continue cooking uncovered for another 8 to 10 minutes, until shrimp turn pink and mussels open. Discard any mussels that do not open.
  • Remove pan from heat and cover loosely with foil. Let rest for 5 minutes so the rice finishes absorbing liquid. Sprinkle with chopped parsley and tuck lemon wedges around the edge. Serve directly from the pan.

Notes

  • Do not stir once the broth goes in. Stirring is the number one mistake people make with paella. It breaks down the starch and ruins the texture.
  • Use a wide, shallow pan so the rice sits in a thin layer, ideally no more than an inch deep. This is key to developing the socarrat.
  • The socarrat is prized, not a mistake. Let the rice develop a slightly crispy, caramelized crust on the bottom. It's the best part.
  • Toast the saffron briefly in a dry pan before adding it, to wake up its aroma.
  • If the rice looks dry before it is tender, add a splash more warm broth rather than stirring it in.
  • Rice substitution: Arborio rice is the closest substitute if you cannot find bomba rice. Regular long grain rice will not give the same creamy yet firm texture.
  • Saffron substitution: A pinch of turmeric can mimic the color in a pinch, though the flavor will be different.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth. Avoid microwaving the seafood too long or it will turn rubbery. Freezing is not recommended.
  • Variations: Try Paella Valenciana (chicken, rabbit, green beans), Seafood Paella (skip chicken and chorizo, load up on shrimp, mussels, clams, and squid), Vegetarian Paella (artichokes, roasted red peppers, beans), Black Paella (stir in squid ink), or Oven-Baked Paella (finish in a 400°F oven for the last 10 minutes).
  • Serving suggestions: Serve with crusty bread, a simple arugula salad with lemon vinaigrette, grilled asparagus, roasted peppers, sangria, or a dry Spanish white wine.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 45gProtein: 32gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 620mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 45mgCalcium: 6mgIron: 25mg
Keyword chorizo chicken shrimp paella, easy paella recipe, one pan paella, saffron rice, spanish paella
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