Easy Chicken and Shrimp Paella Recipe
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If you're looking for an easy chicken and shrimp paella recipe that brings bold flavors to your dinner table, you're in the right place. This one-pan dish is warm, comforting, and filled with rich textures that make it a family favorite. Paella might sound fancy, but it’s absolutely doable at home—even if you’ve never made it before. I’ll walk you through every step so you can create this Spanish-inspired dish with confidence.
Chicken and shrimp paella is an amazing combination of juicy chicken thighs, succulent shrimp, saffron-infused rice, and aromatic vegetables, all cooked together in one pan. It’s a dish that feels a little bit special, perfect for Sunday dinner, holiday gatherings, or just when you’re craving something cozy and satisfying.
Paella pairs beautifully with a light green salad, crusty bread with garlic butter, or even roasted vegetables on the side. A glass of white wine or sparkling water with lemon also complements the citrusy saffron notes in the rice. It’s the kind of dish that feels both hearty and festive, making it ideal for any time you want a meal that feels like a little celebration.
What is Chicken and Shrimp Paella
Paella is a traditional Spanish rice dish that originated in the Valencia region. While there are many variations—some with rabbit, others with chorizo or shellfish—the heart of paella is always the saffron-seasoned rice. In Spain, paella is often made outdoors over an open flame in a wide, shallow pan known as a “paellera.“
This version, which includes chicken and shrimp, is a favorite because it blends land and sea flavors in a comforting way. The dish gets its signature golden hue from saffron and its bold taste from paprika, garlic, and a rich broth. You don’t need a special pan or outdoor fire to enjoy paella at home—just a large skillet or sauté pan will do the trick.
Though paella might seem intimidating at first glance, it’s actually quite approachable. The cooking is done in stages, and once the ingredients are in the pan, the heat does most of the work. It’s also an ideal dish to make for a group, as it’s designed to be shared straight from the pan.
Ingredients To Make This Chicken and Shrimp Paella Recipe
Each ingredient plays an important role in creating the depth of flavor that makes this dish unforgettable. Let’s go over what you’ll need and why.
Chicken thighs – These add richness and flavor. Their fat renders into the dish, seasoning the rice beautifully as it cooks.
Shrimp – Tender and slightly sweet, shrimp adds a touch of the sea. It also cooks quickly and adds lovely texture to the finished dish.
Chicken broth – This is the base for the rice. Using broth instead of water gives the dish more depth and savory flavor.
Paella rice (or short-grain rice like Bomba or Arborio) – This type of rice absorbs a lot of liquid while staying firm, which is perfect for paella’s signature texture.
Olive oil – Used to sauté the meat and vegetables, adding richness and a subtle fruity aroma.
Onion – Brings sweetness and depth to the base of the dish.
Garlic – Essential in paella for its sharp, aromatic flavor.
Tomato – Adds acidity and freshness to balance the richness of the proteins and broth.
Smoked paprika – Brings warmth and an earthy, smoky quality that’s key to the flavor profile.
Lemon zest and juice – These brighten the dish and cut through the richness with a citrusy zing.
Saffron – A precious spice that adds color, aroma, and a subtle floral taste.
Frozen peas – A touch of sweetness and color at the end to round out the dish.
Salt and pepper – To taste, seasoning each element as it cooks.
Cilantro or parsley – A fresh, herby garnish to finish off the dish and add some color.
Easy Chicken and Shrimp Paella Recipe (One-Pan Spanish Dinner)
Chicken and shrimp paella is a flavorful one-pan Spanish dinner that might look complicated, but it's surprisingly simple to make at home. With tender chicken thighs, juicy shrimp, and saffron-infused rice, this easy chicken and shrimp paella recipe is perfect for beginners.
It’s a comforting dish that brings bold, savory flavors to your table and looks as good as it tastes. Perfect for weeknight meals or a special weekend dinner, this Spanish rice with seafood and chicken is sure to impress your family or guests.
Ingredients
- 4 chicken thighs
- 1 lb shrimp peeled and deveined
- 4 cup chicken broth hot
- 1 ½ cup paella rice washed
- 2 tbsp olive oil
- 1 onion chopped
- 3-4 cloves garlic minced
- 1 tomato chopped
- 1 teaspoon smoked paprika
- Zest of 1 lemon
- 1 tbsp lemon juice
- ÂĽ teaspoon saffron crushed
- ÂĽ cup frozen peas
- salt and pepper to taste
- cilantro or parsley to garnish
Instructions
- Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, place the chicken thighs into the skillet. Cook them for about 5 to 7 minutes, turning occasionally, until they are browned on both sides. This step helps build a rich, flavorful base.
- Add the onion and garlic to the same pan with the chicken. Sauté for 3 to 5 minutes, stirring often, until the onions are soft and translucent. The aroma will start to build at this point.
- Stir in the tomato, smoked paprika, salt, and pepper. Cook for about 2 more minutes, allowing the tomato to break down and the paprika to release its flavor.
Carefully pour in the hot chicken broth and add the crushed saffron. Give everything a gentle stir and bring it to a light boil. The saffron will begin to color and perfume the broth. - Add the paella rice, spreading it evenly across the skillet. Reduce the heat to low and let it simmer without stirring. Cook for 15 to 20 minutes, until most of the liquid is absorbed and the rice is tender. Avoid stirring during this time so the bottom can develop a slightly crispy layer called socarrat.
- Once the rice is almost done, nestle the shrimp and frozen peas into the rice. Cover the skillet and let it simmer for another 3 minutes, just until the shrimp are pink and cooked through.
- Remove the skillet from heat, keeping it covered. Let it rest for about 5 minutes to finish steaming and absorb the last bits of flavor.
- Before serving, drizzle with lemon juice, sprinkle the lemon zest, and top with freshly chopped cilantro or parsley for a bright, herby finish. Serve warm and enjoy!
Notes
Use short-grain rice like Bomba or Arborio for the best texture. Long-grain rice doesn’t absorb liquid the same way and may turn out too dry or mushy.
Don’t stir the rice after adding the broth. This helps create the crispy bottom layer known as socarrat, which is a signature feature of traditional paella.
Make sure the chicken broth is hot before adding it to the pan. Cold broth can slow down the cooking process and affect the texture of the rice.
If you don’t have saffron, you can substitute with a pinch of turmeric for color, though the flavor won’t be the same.
Cook the chicken thighs until golden brown to build flavor at the very start. Don’t rush this step.
Add the shrimp near the end of cooking to keep it tender and juicy. Overcooked shrimp can turn rubbery quickly.
After cooking, let the paella rest covered for 5 minutes. This allows the rice to finish cooking in its own steam and helps the flavors blend.
If you're cooking for more people, you can double the recipe, but use a larger pan to ensure the rice still cooks in an even layer.
For a bit of heat, you can add a pinch of red pepper flakes or serve with a drizzle of spicy aioli on the side.
Serve with lemon wedges on the side so everyone can add more brightness to their own plate.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 742Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 453mgSodium: 2615mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 70g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
How to Make Easy Chicken and Shrimp Paella
Making paella at home might feel intimidating, but it’s more about timing than skill. I promise you, once you try it, you’ll feel proud of the result. Follow these steps exactly and you'll have a pan of delicious, golden rice ready to impress.
- Sear the chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear them on both sides until golden brown. This usually takes about 5-7 minutes. The goal here is to build flavor and get some nice browning on the meat. - Sauté the vegetables
Add the chopped onion and minced garlic to the pan and sauté until they’re translucent and fragrant, about 3-5 minutes. This is your base and it’s super important for flavor. - Add tomato and spices
Stir in the chopped tomato, smoked paprika, salt, and pepper. Let that cook for about 2 minutes. You should start to smell the paprika intensify as it toasts. - Add broth and saffron
Pour in the hot chicken broth and the crushed saffron. Bring everything to a gentle boil so the saffron can bloom and flavor the liquid. - Add the rice
Stir in the rice and spread it evenly across the pan. Lower the heat to a simmer and cook uncovered for 15–20 minutes. Don’t stir it! This allows a crust to form at the bottom, which is called “socarrat” and is a delicious part of traditional paella. - Add shrimp and peas
Gently nestle the shrimp and peas into the rice. Cover the pan and let everything simmer for another 3 minutes, just until the shrimp turns pink and opaque. - Rest and garnish
Remove the pan from heat, keep it covered, and let it rest for 5 minutes. This final step lets all the flavors meld together. Before serving, drizzle with lemon juice and sprinkle with fresh parsley or cilantro.
Tips For Making Chicken and Shrimp Paella
- Use short-grain rice like Bomba or Arborio for the best texture.
- Saffron is optional but highly recommended—it gives the dish a unique flavor and color.
- Don’t stir the rice once the broth is added; this helps form the signature crispy layer at the bottom.
- Make sure your broth is hot when you add it. Cold broth will disrupt the cooking process.
- Let the dish rest for a few minutes after cooking to absorb all the flavors.
- Use a wide skillet so the rice can cook in a thin layer and evenly absorb the liquid.
Frequently Asked Questions
Can I use different types of rice?
It’s best to use a short-grain rice like Bomba or Arborio. These types absorb more liquid without turning mushy. Long-grain rice or basmati won’t give you that classic paella texture and might cook unevenly.
Can I substitute the shrimp or chicken?
Yes, absolutely. You can use mussels, clams, or even fish instead of shrimp. If you don’t eat meat, you could add more vegetables like bell peppers, artichokes, or mushrooms. For a spicy version, some people like to add chorizo or sausage.
What if I don’t have saffron?
While saffron gives paella its signature golden hue and subtle aroma, you can make the dish without it. A small pinch of turmeric can mimic the color, but keep in mind the flavor won’t be the same. If you plan to make paella more than once, it’s worth investing in a small tin of saffron threads.
Have you tried chicken and shrimp paella? Then, make sure to rate and review this recipe. I’d love to know how it turned out for you. Did you add your own twist? Share your experience—I read every comment and love hearing from fellow home cooks!
