Chicken Paella Recipe

overhead view of chicken paella in a pan.

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This easy chicken paella is made in one pan with tender chicken, Spanish chorizo, shrimp, and saffron rice. A simple stovetop recipe that’s packed with flavor and ready in about 35 minutes.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Main Course

Cuisine: Spanish

Servings:

Calories: 365kcal

Author: Becky Hardin

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

*Spanish onions are larger and slightly sweeter; yellow onions work well as a substitute.

**Spanish chorizo adds rich, spicy flavor. Andouille or kielbasa can be used if needed.

***Don’t skip the saffron--a small amount adds the signature flavor and color of paella.

****Use short-grain rice. Bomba is traditional, but calasparra, arroz, or arborio also work.

Tips:

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.

Variations: Paella varies by region. Mussels, duck, rabbit, or beans can be added if desired.

Storage: Store chicken paella in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition