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Homemade Chicken & Shrimp Paella photo

Chicken & Shrimp Paella

This Chicken & Shrimp Paella is a colorful and flavorful one-pot dish that will transport you straight to Spain!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Paella:
  • 4 thighs boneless, skinless chicken
  • 2 tablespoons olive oil
  • 1 small onion chopped (Vidalia or white)
  • 2 cloves garlic minced
  • 1 cup red pepper chopped
  • 1 cup mushrooms sliced
  • 14 ounces canned diced tomatoes drained
  • 1 teaspoon kosher salt
  • 1 teaspoon Spanish smoked paprika
  • 5.5 cups hot chicken broth
  • 1/4 teaspoon saffron threads loosely packed
  • 2 tablespoons soy sauce
  • 2 cups short-grain rice options: Paella, Bomba, Arborio, sushi, short grain
  • 1 pound large shrimp peeled & deveined, fresh or frozen-thawed
  • 1/2 cup frozen peas
  • 1/4 cup chopped parsley for garnish
  • 1/4 cup green onion for garnish

Equipment

  • Large skillet or paella pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting Board

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Ingredients. Start by gathering all your ingredients. Chop the onion, red pepper, and mushrooms. Mince the garlic and set everything aside. If you’re using frozen shrimp, make sure they are completely thawed and patted dry.
  2. Step 2: Sauté the Chicken. In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with a pinch of salt and pepper, then add them to the pan. Sauté until they are golden brown on both sides, about 5-7 minutes. Once browned, remove the chicken from the pan and set aside.
  3. Step 3: Cook the Vegetables. In the same pan, add the chopped onion, red pepper, and mushrooms. Sauté the vegetables for about 4-5 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
  4. Step 4: Add the Rice and Seasonings. Stir in the drained diced tomatoes, kosher salt, Spanish smoked paprika, and rice. Mix well to combine all the ingredients, allowing the rice to toast slightly for about 2 minutes.
  5. Step 5: Incorporate the Broth and Saffron. Pour in the hot chicken broth and the saffron threads (which you’ve microwaved for 15 seconds to help release their flavor). Stir gently to combine.
  6. Step 6: Return the Chicken and Simmer. Nestle the browned chicken thighs back into the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
  7. Step 7: Add the Shrimp and Peas. After the rice has cooked, scatter the shrimp and frozen peas over the top. Cover the pan again and cook for an additional 5-7 minutes until the shrimp are pink and fully cooked through.
  8. Step 8: Garnish and Serve. Once the shrimp are cooked, remove the pan from heat. Let it rest for a few minutes, then garnish with lemon wedges, chopped parsley, and green onions. Serve warm, squeezing fresh lemon juice over the top for an extra zing.

Notes

  • For an authentic taste, try to find Spanish smoked paprika; it adds a distinct flavor that elevates the dish.
  • Don’t skip the saffron; it’s what makes paella special!
  • Cooking time can vary based on the type of rice used; always check the rice for doneness and adjust the liquid as needed.