Classic Spanish Paella with Chicken and Shrimp

An authentic Spanish paella with juicy chicken, fresh shrimp and saffron rice. Made in one pan, perfect for sharing.

📝 Ingredients

• 4 chicken drumsticks or chicken thighs (bone-in)
• 300 g paella rice (or risotto rice)
• 250 g raw peeled shrimp
• 1 red bell pepper, cut into strips
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 200 g peeled canned tomatoes
• 150 g frozen peas
• 900 ml chicken stock (warm)
• 1 teaspoon saffron threads
• 2 teaspoons smoked paprika powder
• 3 tablespoons olive oil
• Salt and black pepper to taste
• 1 lemon, sliced
• Handful of fresh flat-leaf parsley, coarsely chopped

👨‍🍳 Instructions

1. 1Soak the saffron threads for 10 minutes in 3 tablespoons of warm water. This gives them time to release their color and flavor.Season the chicken pieces generously with salt, pepper and one teaspoon of smoked paprika. Heat the olive oil in the sauté pan over medium-high heat and brown the chicken for 6 to 8 minutes all over until golden. Remove the chicken from the pan and set aside.In the same fat, cook the chopped onion and the red pepper strips for 4 minutes until soft. Then add the finely chopped garlic and cook for another minute.Add the peeled tomatoes and crush them roughly with a spoon. Stir everything well and let it reduce for 3 minutes so the mixture becomes slightly drier.Scatter the paella or risotto rice over the vegetable mixture and stir for 1 minute so the rice absorbs the cooking fat. Then pour in the chicken stock, the saffron water and a pinch of salt. Stir once well.Return the chicken pieces to the pan. Bring everything to a boil, then lower the heat and let simmer gently for 15 minutes without stirring. This is the secret of a good paella: let the rice cook undisturbed.After 15 minutes place the raw shrimp and the frozen peas on top of the rice. Cover the pan with a lid and cook for another 5 to 7 minutes until the shrimp are pink and cooked through.Turn the heat up slightly for the last minute to create a light crust on the bottom, the so-called socarrat. Be careful not to let it burn. Remove the pan from the heat and let rest for 2 minutes.Garnish with lemon slices and fresh parsley. Place the pan directly on the table and serve with extra lemon on the side.