I’ve totally fallen in love with chicken paella! It’s everything I want in a dinner: juicy chicken breasts, smoky chorizo, tender shrimp, and saffron-infused rice all cooked together in one pan. When I’m craving something cozy but still a little adventurous, this is my go-to. It’s flavorful, comforting, and makes me feel like I’m eating on a sun-drenched Spanish patio. This paella with chicken is simple enough for a weeknight, but also special enough for guests.
Chicken and Chorizo Paella with Shrimp
What I really love about this easy chicken paella is how everything comes together in one pan. Less cleanup and more flavor? Sign me up! The combo of chicken and chorizo adds richness, while the shrimp gives it that surf-and-turf balance I can’t get enough of. I used classic Spanish ingredients like saffron and bomba rice, but I’ve also made it with arborio rice in a pinch, and it still turned out delicious. This Spanish chicken paella feels like a special-occasion meal, but it’s actually really approachable once you try it.
If you’re like me and love bold rice dishes, you’ll also want to check out my chicken jambalaya. It’s spicy, savory, and perfect for a weeknight dinner.
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Make it Crispy
If you’re after that golden, crispy layer on the bottom of your chicken chorizo paella (called socarrat), here’s my secret: don’t stir the rice once it’s simmering. I know it’s tempting, but letting it sit undisturbed is what gives you that flavorful crust. It’s totally worth the wait!
Chicken Paella Recipe
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 clove garlic (minced)
- 1 Spanish onion (diced*)
- 1 pound boneless, skinless chicken breasts (cubed)
- 12 ounces Spanish chorizo (sliced**)
- ½ teaspoon saffron threads (***)
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup bomba rice (****)
- 2½ cups low-sodium chicken broth
- 6 ounces tomato paste (1 small can)
- ½ pound jumbo shrimp (peeled and deveined)
- 2 tablespoon chopped fresh parsley
Instructions
- In a large skillet, heat the olive oil on medium heat. Once hot, add the bell peppers, garlic, and onion. Cook for about 3 minutes until vegetables become slightly tender.2 tablespoons olive oil, 1 red bell pepper, 1 green bell pepper, 1 clove garlic, 1 Spanish onion
- Add in cubed chicken breast and chorizo then cook for 5-7 minutes, until the outside of the chicken has started to brown.1 pound boneless, skinless chicken breasts, 12 ounces Spanish chorizo
- Sprinkle spices over top, then add rice. Combine the chicken broth and tomato paste then pour over the skillet. Turn the heat to high until simmering, then turn it down to low and simmer uncovered for 15-17 minutes, or until the rice is cooked through.½ teaspoon saffron threads, ½ teaspoon ground cayenne pepper, ½ teaspoon ground paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup bomba rice, 2½ cups low-sodium chicken broth, 6 ounces tomato paste
- Add in the jumbo shrimp and cover. Cook for 3 more minutes then turn off the heat and allow to sit, covered, for 10 minutes until shrimp turns light pink. Garnish with chopped parsley and serve.½ pound jumbo shrimp, 2 tablespoon chopped fresh parsley
Notes
- Use a paella pan or the largest skillet you have (at least 12 inches). The rice should sit in a thin, even layer.
- Once the broth is added, do NOT stir.
- Maintain a gentle simmer, not a rolling boil. Look for small bubbles around the edges.
- If the pan looks dry before the rice is tender, add a splash of warm broth and continue simmering.
- Properly cooked chicken should reach 165°F.
- Shrimp are done when opaque and light pink, curled into a loose “C” (145°F).
- Let the pan rest off heat so the shrimp finish cooking and the rice absorbs excess liquid.
- Taste and adjust the seasonings at the end, especially since chorizo and broth add salt.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations to Try
Paella is easy to customize based on what you have and what your family enjoys. Mussels are a popular addition and can be nestled into the rice when the shrimp go in. You can also swap the shrimp for duck or rabbit for a more traditional take, or add white beans for extra heartiness. No matter the variation, keep the rice in a thin layer and avoid stirring once the broth is added so it cooks properly.
How to Make Chicken Paella Step by Step
Sauté the Veggies: Heat 2 tablespoons of olive oil in a large 12-inch skillet (or wider–we want maximum surface area!) set over medium heat. Once the oil is hot, add 1 sliced red bell pepper, 1 sliced green bell pepper, 1 minced garlic clove, and 1 diced Spanish onion. Cook for about 3 minutes, stirring occasionally, just until the vegetables start to soften but still hold their shape.
Brown the Meat: Add 1 pound of cubed boneless, skinless chicken breast and 12 ounces of sliced Spanish chorizo to the skillet. Cook for 5-7 minutes, stirring occasionally, until the outside of the chicken starts to brown. You don’t need to cook the chicken or chorizo all the way through here–this step is just about building flavor.
Simmer the Rice: Sprinkle in ½ teaspoon of saffron threads, ½ teaspoon of ground cayenne pepper, ½ teaspoon of ground paprika, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper, then stir briefly to coat everything evenly. Add 1 cup of bomba rice. In a separate bowl or measuring cup, stir together 2½ cups of low-sodium chicken broth and 6 ounces (1 small can) of tomato paste, then pour it evenly over the skillet. Turn the heat up until the liquid just starts to boil, then immediately reduce to a gentle simmer (you should see small bubbles around the edges, not a rolling boil). Once the broth goes in, do NOT stir–this helps the rice cook properly without turning mushy. Simmer uncovered for 15-17 minutes, or until the rice is tender and the chicken is cooked through to 165°F. To check, bite into a grain; it should be soft all the way through. If the pan looks dry before the rice is done, add a small splash of warm broth and continue simmering.
Add the Shrimp: Nestle ½ pound of peeled and deveined jumbo shrimp into the rice, then cover the pan. Cook for 3 minutes, then turn off the heat and let the pan sit, covered, for 10 minutes. This resting time allows the shrimp to finish cooking gently and gives the rice a chance to absorb any excess liquid. The shrimp are done when they’re opaque, light pink, and curled into a loose “C” (145°F). Finish with 2 tablespoons chopped fresh parsley, taste, adjust seasoning if needed, and serve.
How to Store, Freeze, and Reheat
Store leftover chicken paella in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet on the stove or place in a baking dish in the oven at 350°F for 15 minutes.
More Chicken and Rice Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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