Bobby Flay Paella Recipe

Ingredients

• 907 gchicken breast, cubed
• 454 gshrimp, peeled and deveined
• 454 gchicken sausage, crumbled
• 370 g (2 cups)short-grain white rice
• 60 ml (4 tbsp)olive oil
• 3garlic cloves, crushed
• 946 ml (1 quart)chicken stock
• 1lemon (zest and juice)
• 1 pinchsaffron threads
• to tastesalt and pepper
• to tastechilli powder
• to tastedried oregano
• to tastered pepper flakes
• 1bay leaf
• to tastered bell pepper, chopped
• to tastefresh parsley, chopped

Instructions

1. 1

   Marinate the chicken

   Coat the cubed chicken with chilli powder, oregano, olive oil, salt and pepper. The method does not specify quantities for these seasonings or the oil used for the marinade.

2. 2

   Cook the garlic

   Heat 2 tablespoons of olive oil in a cast-iron skillet or paella pan over medium heat. Add the crushed garlic and red pepper flakes and sauté for about 1 minute.

3. 3

   Toast the rice

   Stir in the short-grain rice and toast it for about 3 minutes.

4. 4

   Simmer the rice

   Add the chicken stock, lemon juice, saffron and bay leaf. Bring the mixture to a simmer and cook for about 20 minutes, until most of the liquid has been absorbed.

5. 5

   Add chicken and sausage

   Add the marinated chicken and cook for 3 minutes. Stir in the crumbled sausage and chopped red bell pepper, then cook for a further 5 minutes.

6. 6

   Cook the shrimp

   Stir in the shrimp and cook until they turn pink.

7. 7

   Finish and serve

   Remove the bay leaf. Mix in the chopped parsley and lemon zest, then serve the paella on a large platter.

What is paella?

Paella is a Spanish rice dish associated with the Valencia region, traditionally cooked in a broad, shallow pan. This version brings together saffron, seafood and meat for a generous one-pan meal.

Short-grain rice gives the dish a tender, cohesive texture, while lemon and parsley bring freshness at the end. The recipe's combination of chicken, sausage and shrimp makes it especially substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 32g protein, 50g carbs, 18g fat.

The rice provides most of the carbohydrates, while olive oil and chicken sausage contribute much of the fat. Chicken and shrimp supply much of the protein. Pair a serving with salad or vegetables for a more varied plate.

Building the flavour

Saffron: A pinch infuses the stock and rice with its distinctive aroma and golden hue. Let the threads simmer with the liquid so their flavour can spread through the dish.

Lemon: The juice goes into the cooking liquid, while the zest is stirred in just before serving. Keeping these additions separate preserves a fresher citrus note at the finish.

Toasting and simmering the rice

Toasting: Stir the rice in the pan for about 3 minutes before adding stock. This gives the grains a brief coating of oil and helps build flavour.

Simmering: Cook the rice with the stock for about 20 minutes, until most of the liquid is absorbed. The method does not specify a pan lid, so follow the recipe's uncovered simmer unless your pan or stove requires an adjustment.

Adding the meat and seafood

Chicken and sausage: The chicken goes in after the rice has simmered, followed by sausage and chopped red bell pepper. The method allows 3 minutes for the chicken before adding the next ingredients, then another 5 minutes of cooking.

Shrimp: Add it at the end and cook only until pink. This helps avoid leaving it in the pan longer than necessary.

Checking the finished texture

Rice: Most of the stock should have been absorbed after the simmer, and the grains should be tender. If the rice is still firm at that point, the method gives no extra liquid or cooking time, so keep a close eye on the pan as it cooks.

Shrimp: Look for a pink colour, the cue given in the method. Remove the pan from the heat once the shrimp have reached that point.

Timing the meal

The listed total time is 50 minutes, with about 20 minutes set aside for simmering the rice. Prep the ingredients while the rice cooks where practical, but keep the method's order for adding the chicken, sausage and shrimp.

The recipe does not give a separate marinating duration. Coat the chicken before you start cooking and proceed with the pan steps.

Serving the paella

Serve it on a large platter as directed, so the rice, chicken, sausage and shrimp are easy to share. A simple green salad or cooked vegetables make a fresh accompaniment without competing with the seasoned rice.

Bring lemon wedges to the table if you like a sharper citrus finish. The recipe already uses lemon juice and zest, so extra lemon is optional.

Recipe notes & tips

• Use a wide skillet or paella pan so the rice spreads across the cooking surface.
• Measure out the stock and prepare the lemon, garlic and saffron before you begin.
• Toast the rice for the full 3 minutes, stirring so it is coated in the oil.
• Keep the shrimp for the final stage and cook until pink.
• Remove the bay leaf before serving.
• Check the chicken is cooked through before serving, as cooking time can vary with the size of the pieces.

Variations

• Add peas: Stir them in with the sausage and red bell pepper.
• Use another sausage: Choose a fully cooked sausage with a flavour you enjoy, and crumble it as directed.
• Add mussels: Nestle cleaned mussels into the rice near the end and cook until they open.
• Adjust the heat: Use fewer red pepper flakes for a milder result.
• Finish with extra herbs: Add more chopped parsley at the table for a fresher garnish.

Common mistakes to avoid

• Crowding the pan: A narrow pan can make the rice cook unevenly; use a broad skillet or paella pan.
• Adding shrimp too early: It may overcook while the rice finishes; stir it in at the end.
• Skipping the rice toast: Give the grains the stated 3 minutes in the oil before adding stock.
• Leaving in the bay leaf: Remove it before plating so nobody bites into it.
• Guessing the chicken is ready: Check that the pieces are cooked through before serving.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot throughout, adding a small splash of stock or water if the rice has dried out.

Frequently asked questions