# 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.

It is a showpiece for a crowd, yet the method is simple: build flavor, add hot broth, then leave the rice alone.

- Total time: 1 h 5 min (prep 20 min, cook 45 min)
- Serves: 6
- Per serving (estimated): 640 kcal, 40 g protein
- Cuisine: Spanish. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 1.1 l chicken broth (about 4 1/2 cups), kept warm
- 1 large pinch saffron threads (about 1/2 tsp)
- 3 tbsp olive oil, divided
- 450 g boneless, skinless chicken thighs, cut into chunks
- 225 g Spanish chorizo, sliced
- 1 onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 cup grated ripe tomato or canned crushed tomatoes
- 2 tsp smoked paprika
- 400 g bomba or Calasparra rice (about 2 cups)
- 340 g large shrimp, peeled and deveined
- 1 cup frozen peas
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
- Salt

## Method

1. Warm the broth in a pot with the saffron and 1 tsp salt. Keep it hot over low heat.
2. Heat 2 tbsp oil in a 14-inch paella pan or large wide skillet over medium-high heat. Season the chicken with salt and brown it 5 to 6 minutes, turning, until golden. Move it to a plate.
3. Add the chorizo and cook 2 minutes until it releases its red oil. Move it to the plate with the chicken.
4. Lower the heat to medium. Add the onion and pepper and cook 5 minutes, then add the garlic, tomato and smoked paprika. Cook 4 to 5 minutes, until thick and jammy and the oil separates.
5. Add the rice and stir for 1 minute to coat it. Pour in the hot broth, add the chicken and chorizo back, and stir once to level the rice. Do not stir again.
6. Simmer on medium heat for 10 minutes, rotating the pan for even heat. Lower the heat and simmer 8 to 10 minutes more, until most of the liquid is absorbed. Chicken should reach 165°F (74°C).
7. Nestle the shrimp and peas into the rice. Cook 4 to 5 minutes until the shrimp are pink and opaque. For a crisp bottom (socarrat), turn the heat to high for 45 to 60 seconds, until you hear a light crackle.
8. Cover with foil and rest 5 minutes off the heat. Serve from the pan with lemon wedges and parsley.

## Why it 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.

## The science

- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/spanish-paella (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846