Chicken & Shrimp Paella: A Comforting One-Pan Meal Bursting With Spanish Flavors

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Chicken & Shrimp Paella: A Comforting One-Pan Meal Bursting With Spanish Flavours.

If you’ve been craving a vibrant, crowd-pleasing dish that feels special without requiring hours in the kitchen, this Chicken & Shrimp Paella is exactly the recipe to bookmark. Inspired by classic Spanish cooking, this dish layers smoky spices, tender chicken, juicy shrimp, and fragrant rice into one beautiful pan that looks as impressive as it tastes.

But here’s the best part: you don’t need a traditional paella pan or expensive ingredients. With simple pantry staples, a wide skillet, and some patience, you can build deep, layered flavours that make this dish the star of any dinner night.

This paella brings together everything we love about comfort food—warm spices, rich broth, fresh seafood, and a satisfying base of rice—all cooked slowly so every bite absorbs flavour. And yes, you can even achieve that golden, toasty layer of rice at the bottom (the famous socarrat) if you want to take it to the next level.

Why You'll Love This Paella

• Perfect for gatherings: Serves six and looks impressive without fuss.

• One pan = easy cleanup: Everything cooks in a single skillet.

• Rich, smoky flavour: Paprika, saffron (or turmeric), garlic, and broth infuse every grain of rice.

• Customisable: Peas, wine, and spices can be adjusted to your taste.

• Restaurant-quality results at home.

Chicken & Shrimp Paella Recipe

Servings: 6

Prep Time: 15 minutes

Cook Time: 40–50 minutes

Ingredients

Chicken Marinade

• 1 teaspoon olive oil

• 2 teaspoons smoked paprika

• 1 teaspoon oregano

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1½ pounds boneless, skinless chicken thighs, cubed

  
  

Paella Base

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 yellow onion, finely diced

• 1 red roasted bell pepper, chopped

• Pinch of saffron or ¼ teaspoon turmeric

• 1 teaspoon crushed red pepper flakes

• 1 tablespoon tomato paste

• 2 cups jasmine rice

• ½ cup dry white wine (optional)

• 1 cup canned chopped tomatoes

• 4 cups chicken stock

• 1 cup frozen peas (optional)

• 8 medium shrimp

• Fresh parsley & lemon wedges for serving

  
  

Directions

1. Season the Chicken Combine the chicken with the oil, paprika, oregano, salt, and pepper. Set it aside so it absorbs the spices while you prep the remaining ingredients.

2. Brown the Chicken Warm the olive oil in a wide skillet over medium-high heat. Add the marinated chicken and cook until the edges take on a golden colour. This step builds the base flavour for the entire dish.

3. Build the Aromatic Layer Lower the heat slightly and stir in the onion, bell pepper, and garlic. Add the saffron (or turmeric) and red pepper flakes. Cook until the vegetables soften and the spices become fragrant.

4. Toast the Rice Stir in the rice and tomato paste, coating every grain. Let the rice toast for a minute — this helps it keep its texture while absorbing flavour.

5. Deglaze for Extra Flavour Pour in the white wine (if you’re using it). Use your spoon to loosen the browned bits at the bottom of the pan — that’s pure flavour.

6. Add Broth and Tomatoes Mix in the chopped tomatoes, chicken stock, and peas. Bring everything to a simmer, then reduce the heat to medium-low. Allow the mixture to cook gently for about 10 minutes without stirring too much.

7. Add the shrimp. Once the rice has begun to swell and most of the liquid is absorbed, nestle the shrimp on top. Cover the pan and let everything cook until the rice is tender and the shrimp turn pink and firm.

8. Make the Socarrat (Optional but Delicious) If you want that signature toasted bottom layer, uncover the paella and increase the heat for a minute or two. Listen for a gentle crackling sound — that means the rice is crisping. Stop before anything burns.

9. Rest the Paella Remove the pan from heat and cover it with a clean towel. Let it sit for 10 minutes so the flavours settle and the rice finishes steaming.

10. Serve and Garnish Sprinkle the dish with chopped parsley and add a squeeze of lemon juice. Serve with extra lemon wedges on the side.

Use the Widest Pan You Have

Paella cooks best when the rice has room to spread out. A wide pan helps the grains cook evenly and prevents the centre from overcooking while the edges stay firm. If your pan is deeper or narrower, just expect a slightly longer cook time—no stress, it will still turn out delicious.

Don’t Rush the Browning Step

When you brown the chicken in the beginning, let it sit undisturbed long enough to develop a golden crust. This is where so much of your flavour comes from. Those caramelised bits at the bottom (the fond) will later melt into the broth and give the rice an amazing depth.

Toast the Rice Like You Mean It

That quick minute of toasting the rice with the tomato paste does more than you’d think. It gives the finished paella that subtle nuttiness and prevents the grains from turning mushy. You want them glossy and coated before you add any liquid.

Go Easy on the Stirring

Paella isn’t like risotto—once the broth goes in, resist the temptation to stir. Stirring releases starch and can lead to gummy rice. Let the grains sit, absorb, and do their thing. It’s one of the few dishes where doing less makes the texture better.

Wine Is Optional but Wonderful

If you have a splash of white wine on hand, use it. It brightens the dish and adds a subtle acidity that balances the rich broth and spices. If you skip it, no problem—your paella will still be flavourful and comforting.

Watch for the Shrimp Sweet Spot

Shrimp cook fast—blink and they’re done. Once they curl and turn pink, they’re ready. Overcooking makes them rubbery, so keep an eye on them during the last stretch of cooking.

Aim for Socarrat but Don’t Stress About It

That toasty golden crust at the bottom of the pan is delicious, but not a requirement. Think of it as a bonus, not a rule. If you decide to go for it, crank the heat and listen closely. You’ll hear a faint crackle when the rice begins to crisp. If you smell anything burning, stop immediately.

Let It Rest Before Serving

This step is easy to overlook, but it makes a big difference. A short rest—just 10 minutes under a clean towel—lets the rice settle, the steam redistribute, and the flavours meld. Your texture will be noticeably better.

Fresh Lemon Makes a Big Difference

Don’t skip the squeeze of lemon before serving. It cuts through the richness and wakes the whole dish up. Even a little zest adds a bright, sunny finish that makes each bite pop.

How to Store & Reheat Leftovers

Paella keeps surprisingly well for a few days. Store any leftovers in an airtight container and refrigerate for up to 5 days or freeze for up to a month. When reheating, skip the microwave if you can—warming it in a skillet with a drizzle of olive oil restores the texture beautifully.

Choose Your Pea Style

If you like peas soft and deeply blended into the rice, add them early. If you prefer them brighter and firmer, stir them in near the end. Either way works—it just depends on your personal vibe.

Quality Broth = Better Paella

Since the rice absorbs so much liquid, the type of broth you use really matters. A good chicken stock (homemade or store-bought) adds body and richness. If your broth tastes bland, the paella will too.

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