There’s something magical about paella—the sizzling sound of rice meeting a hot pan, the rich aroma of smoked paprika and saffron drifting through the kitchen, and the sight of golden grains topped with tender chicken and juicy shrimp. This one-pan dish is more than just a meal—it’s an experience, a gathering, and a celebration of flavor.
This Chicken and Shrimp Paella recipe brings the essence of coastal Spain straight to your table without being complicated or intimidating. Succulent chicken is seared until golden, fresh shrimp are gently cooked to perfection, and vibrant vegetables add a burst of color and sweetness. The rice soaks up all the savory broth, creating a base that’s both hearty and comforting, while the signature socarrat—the crispy layer of rice at the bottom—adds a deliciously irresistible touch.
Whether you’re making this for a casual family dinner or a weekend gathering with friends, this paella delivers big flavors with simple, wholesome ingredients. Serve it straight from the pan with lemon wedges and a sprinkle of fresh parsley, and watch how quickly it disappears!
Chicken and Shrimp Paella
Equipment
- 1 Cast Iron Skillet or Paella pan
Ingredients
- 2 tbsp olive oil
- 2 whole chicken tighs cut in pieces
- 7 oz shrimp cleaned and deveined
- 1 whole onion finely chopped
- 2 whole garlic cloves minced
- 1 whole tomato finely chopped
- 1 1/2 cup paella rice Bomba or Arborio
- 3 1/2 cup chicken broth
- 1/2 tsp smoke paprika
- 1/2 cup peas frozen
- salt to taste
- pepper to taste
- 1 whole lemon cut in wedges
Instructions
Prepare the base
- Heat olive oil in a large cast iron skillet or paella pan over medium heat. Season chicken pieces with salt and pepper. Brown them for 5 to 7 minutes or until golden brown on all sides. Remove and set aside.
Cook the vegetables
- In the same pan, sauté onion, bell pepper, and garlic until softened. Stir in the grated tomato until the mixture thickens (about 3 minutes).
Simmer
- Pour in the warm chicken broth, stirring gently to distribute the rice evenly.Return the chicken to the pan. Reduce heat to low and simmer uncovered for about 15 minutes. Do not stir—this helps form the crispy socarrat at the bottom.Add shrimp and peasNestle the shrimp into the rice and sprinkle in the peas. Cook for another 8–10 minutes until shrimp are pink, rice is tender, and most liquid has been absorbed.
Rest and Serve
- Remove from heat, cover with a clean towel, and let rest for 5 minutes.Garnish with parsley and lemon wedges. Serve straight from the pan.