Spanish Chicken and Shrimp Paella
Spanish paella is a saffron-scented rice dish cooked in a wide, shallow pan with chicken, chorizo and shrimp. The rice absorbs a rich, savory broth, and the bottom turns into a crisp golden crust called socarrat.
- 1 h 5 minTotal time
- 6Servings
- 640kcal / serving
- 40 gProtein
It is a showpiece for a crowd, yet the method is simple: build flavor, add hot broth, then leave the rice alone.
The science: why this works
- Browning the chicken and chorizo builds a flavorful fond in the pan that seasons the whole rice.
- Cooking tomato and paprika into a thick sofrito adds sweetness, color and depth.
- Short-grain bomba rice absorbs three times its volume in liquid without turning mushy.
- Not stirring after adding the broth lets a crust form at the bottom instead of making the rice creamy.
- Adding the shrimp last keeps them tender, since they only need a few minutes.
Why paella is not stirred
Stirring rice releases starch and makes it creamy, which is perfect for risotto but wrong for paella. Leaving it alone keeps the grains separate. The thin layer of rice also dries and caramelizes against the hot pan, forming the prized socarrat.
Learn: Cooking rice by absorption →How saffron gives color and flavor
Saffron's color and aroma compounds dissolve in warm liquid and spread through the broth. Steeping the threads in hot broth for several minutes extracts far more flavor than adding them dry. A little goes a long way, so use only a pinch.
Learn: Saffron needs a soak →Spanish Chicken and Shrimp Paella
1 h 5 min · 6 servings · Spanish · Main course
Ingredients
Makes 6 servings
- 1⅛ lchicken broth (about 4 1/2 cups), kept warm
- 1 pinchlarge pinch saffron threads (about 1/2 tsp)
- 3 tbspolive oil, divided
- 450 gboneless, skinless chicken thighs, cut into chunks
- 230 gSpanish chorizo, sliced
- 1onion, finely diced
- 1red bell pepper, diced
- 4 clovesgarlic, minced
- 240 mlgrated ripe tomato or canned crushed tomatoes
- 2 tspsmoked paprika
- 400 gbomba or Calasparra rice (about 2 cups)
- 340 glarge shrimp, peeled and deveined
- 240 mlfrozen peas
- 1lemon, cut into wedges
- 2 tbspfresh parsley, chopped
- Salt
Method
Tips for the best result
- Use a wide, shallow pan so the rice cooks in a thin layer and develops socarrat.
- Keep the broth hot so the rice cooks evenly when you add it.
- Listen for a gentle crackle at the end and smell for toast, not burnt, before removing the pan from heat.
Mistakes to avoid
- Stirring the rice, which makes it gummy, so level it once and leave it.
- Using a deep pot, which makes thick, uneven rice, so choose a wide shallow pan.
- Overcooking the shrimp, which makes them rubbery, so add them for only the last 4 to 5 minutes.
Variations and swaps
- Add mussels or clams in the last 5 minutes and cook until they open.
- Make it with only seafood by replacing the chicken and chorizo with squid and more shrimp.
- Make a vegetable paella with artichokes, green beans and roasted peppers.
- Swap bomba rice for Arborio if needed, but add less broth and watch it closely.
- Swap saffron for 1/2 tsp of turmeric to get color, though the flavor will differ.
- Swap Spanish chorizo for another smoked, cured sausage, but not Mexican raw chorizo.
Storing and reheating
Refrigerate within 2 hours and eat within 3 days. Reheat in a skillet with a splash of broth until it reaches 165°F (74°C), though the shrimp are best eaten fresh.
Spanish Chicken and Shrimp Paella: questions
What rice is best for paella?
Bomba or Calasparra rice is best because it absorbs lots of broth and stays firm. Arborio can work in a pinch, but it is starchier and creamier.
What is socarrat?
Socarrat is the crisp, caramelized layer of rice at the bottom of the pan. It is the most prized part of paella and forms when you turn up the heat briefly at the end.
Can I make paella without a paella pan?
Yes. Use a wide, shallow 12 to 14-inch skillet or cast-iron pan. The key is a large surface area so the rice cooks in a thin layer.
Do you stir paella?
No. After adding the broth, stir once to level the rice, then leave it alone. Stirring makes it sticky and prevents the socarrat from forming.
Can I make paella ahead?
The sofrito and broth can be prepared a day ahead. Cook the rice just before serving, since paella is best fresh from the pan.
