Classic Spanish Paella with Chicken and Shrimp

Ingredients

• 4chicken drumsticks or chicken thighs, bone-in
• 300 gpaella rice (or risotto rice)
• 250 graw peeled shrimp
• 1red bell pepper, cut into strips
• 1 largeonion, finely chopped
• 3 clovesgarlic, finely chopped
• 200 gpeeled canned tomatoes
• 150 gfrozen peas
• 900 mlwarm chicken stock
• 1 teaspoonsaffron threads
• 2 teaspoonssmoked paprika powder
• 3 tablespoonsolive oil
• to tastesalt and black pepper
• 1lemon, sliced
• 1 handfulfresh flat-leaf parsley, coarsely chopped

Instructions

1. 1

   Infuse the saffron

   Soak the saffron threads in 3 tablespoons of warm water for 10 minutes, allowing the water to take on their colour and flavour.

2. 2

   Brown the chicken

   Season the chicken generously with salt, pepper and 1 teaspoon of smoked paprika. Heat the olive oil in a sauté pan over medium-high heat and brown the chicken all over for 6 to 8 minutes, until golden. Lift it out and set aside.

3. 3

   Cook the vegetables

   In the same pan, cook the chopped onion and pepper strips for 4 minutes, until softened. Add the garlic and cook for 1 minute more.

4. 4

   Reduce the tomatoes

   Add the peeled tomatoes and roughly crush them with a spoon. Stir well and cook for 3 minutes, until the mixture has reduced and is slightly drier.

5. 5

   Coat the rice

   Scatter the rice over the vegetables and stir for 1 minute so it takes up the cooking fat. Pour in the chicken stock and saffron water, add a pinch of salt, and stir once.

6. 6

   Simmer the rice

   Return the chicken to the pan and bring the mixture to the boil. Reduce the heat and simmer gently, uncovered and without stirring, for 15 minutes.

7. 7

   Add shrimp and peas

   Arrange the raw shrimp and frozen peas over the rice. Cover the pan and cook for a further 5 to 7 minutes, until the shrimp are pink and cooked through.

8. 8

   Rest and serve

   Raise the heat slightly for the final minute to form a light crust on the bottom, taking care not to burn it. Remove the pan from the heat and leave it to rest for 2 minutes. Garnish with the lemon slices and parsley, then serve from the pan with extra lemon on the side.

What is Spanish paella?

Paella is a Spanish rice dish traditionally cooked in a wide, shallow pan and served for sharing. This version combines chicken and shrimp with vegetables, paprika and saffron for a hearty one-pan meal.

The rice cooks in seasoned stock rather than being stirred like risotto. Leaving it undisturbed helps it cook evenly and gives the bottom a chance to develop a lightly crisp layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 43g protein, 100g carbs, 21g fat.

Most of the carbohydrates come from the rice, while the chicken and shrimp provide much of the protein. Olive oil and chicken contribute most of the fat; stock and seasoning are the main sources of sodium. Pair a serving with a green salad or extra vegetables for a more balanced plate.

The rice and stock

Rice choice: paella rice is designed to absorb liquid while keeping its shape; risotto rice is the stated alternative. Either way, spread it evenly in the pan before adding the stock.

Warm stock: starting with warm stock helps the pan return to a simmer after it is poured in. Add the saffron water too, so its colour and flavour reach the rice.

Build the flavour base

Browned chicken: searing the pieces first gives them colour and leaves flavour in the pan. The chicken finishes cooking as the rice simmers.

Vegetables: soften the onion and pepper before adding garlic, then let the crushed tomatoes reduce. This creates a less watery base for the rice to absorb.

Keep the rice undisturbed

Gentle simmer: after the chicken goes back in, stir only once when combining the stock and rice. Leave the pan alone during the 15-minute simmer so the rice cooks without turning creamy.

Liquid level: keep the heat low enough for a gentle simmer rather than a hard boil. If the pan seems to be drying out too quickly, reduce the heat.

Check the finish

Shrimp: add the shrimp and peas on top, cover the pan, and cook for 5 to 7 minutes. The shrimp should be pink and cooked through.

Bottom crust: the final minute over slightly higher heat can make the base lightly crisp. Watch closely, since a little browning can quickly turn to burning.

Serving from the pan

Resting: give the finished paella 2 minutes off the heat before bringing it to the table. This brief pause lets the rice settle.

To serve: finish with parsley and lemon, and offer extra lemon alongside. A simple green salad or cooked vegetables can round out the meal.

Recipe notes & tips

• Use a wide pan so the rice can spread in an even layer.
• Warm the stock before adding it to the pan.
• Keep the simmer gentle once the rice and chicken are in.
• Avoid stirring during the 15-minute rice cook.
• Watch the base closely during the final minute to prevent burning.
• Check that the shrimp are pink and cooked through before serving.

Variations

• Use chicken thighs: choose bone-in thighs instead of drumsticks for the same hearty style.
• Try risotto rice: use it as the listed alternative if paella rice is unavailable.
• Adjust the paprika: use less smoked paprika for a milder flavour.
• Add extra vegetables: increase the pepper or peas for more vegetables in each serving.
• Serve with lemon: offer extra wedges at the table for a brighter finish.

Common mistakes to avoid

• Stirring during the simmer: leave the rice undisturbed for the stated 15 minutes.
• Adding garlic too early: cook it after the onion and pepper so it has just 1 minute in the pan.
• Skipping the tomato reduction: cook the tomatoes for 3 minutes so the base becomes slightly drier.
• Using a hard boil: lower the heat after bringing the pan to the boil and simmer gently.
• Overcooking the shrimp: add them for the final 5 to 7 minutes and check that they are just cooked.
• Burning the base: keep a close eye on the final minute over slightly higher heat.

How to store

Cool leftovers promptly and refrigerate them in an airtight container for up to 2 days. Reheat until piping hot throughout, adding a small splash of water or stock if the rice has dried out. Avoid reheating more than once.

Frequently asked questions