Easy Traditional Spanish Chicken and Shrimp Paella Recipe

Fork n Fly
May 20, 2024
2 min read

Chicken and shrimp paella is a classic Spanish rice dish that features a combination of chicken, shrimp, and other ingredients cooked together in a large pan. It typically includes saffron-infused rice, chicken thighs, shrimp, onions, garlic, bell peppers, tomatoes, and peas. The dish is seasoned with smoked paprika and other spices, creating a flavorful and aromatic one-pan meal. Chicken and shrimp paella is popular for its rich flavors, vibrant colors, and hearty texture, making it a favorite among seafood lovers and fans of Spanish cuisine.

Paella is a traditional Spanish dish that originated in the Valencia region on the eastern coast of Spain. It is believed to have originated in the mid-19th century, although its exact origins are somewhat uncertain. The dish was originally cooked by farm laborers over an open fire and typically included ingredients such as rice, vegetables, and rabbit or snails. Over time, variations of paella developed, incorporating different proteins such as chicken, seafood, and sausage, depending on the region and the availability of ingredients. Today, paella is enjoyed throughout Spain and around the world, with each region often putting its own unique twist on the classic recipe.

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup diced tomatoes
2 cups Spanish short-grain rice (such as Bomba or Calasparra rice)
4 cups chicken or seafood broth
1 pinch saffron threads
1 teaspoon smoked paprika
Salt and pepper to taste
1 lb (450g) shrimp
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup frozen peas
Lemon wedges, for serving
Fresh parsley, chopped, for garnish

Instructions:

Heat the olive oil in a large paella pan or skillet over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the minced garlic and diced bell peppers, and cook for another 3-4 minutes.
Stir in the diced tomatoes and cook for 2-3 minutes until slightly softened.
Add the rice to the pan and stir to coat it in the oil and vegetable mixture.
In a separate saucepan, heat the chicken or seafood broth until simmering. Add the saffron threads and smoked paprika to the broth and stir until well combined.
Slowly pour the hot broth mixture over the rice in the paella pan. Season with salt and pepper to taste.
Arrange the assorted seafood and chicken pieces evenly over the rice, pressing them down slightly into the mixture.
Reduce the heat to low and simmer, without stirring, for about 20-25 minutes, or until the rice is cooked through and most of the liquid has been absorbed.
Scatter the frozen peas over the top of the paella and cook for an additional 5 minutes.
Remove the paella from the heat and let it rest for a few minutes before serving.
Garnish with chopped parsley and serve with lemon wedges on the side.