Spanish Chicken and seafood Paella

Paella, the essence of Spanish cuisine. Unfortunately, most paellas served across Spain are poor imitations of the authentic dish. Their artificial neon yellow color comes from food coloring rather than saffron. You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.  

Ingredients

✅ 1 lb. boneless skinless chicken thighs, sliced 1-inch thick

✅ 3/4 lb. extra-large shrimp, peeled and deveined, thawed if frozen

✅ 5 Tablespoons. olive oil

✅ 1 Tablespoon. paprika

✅ 2 Teaspoons. kosher salt

✅ 1 Tablespoon. ground black pepper

✅ 1 1/2 cups Valencia, arborio, or short-grain white rice

✅ 1 red bell pepper, seeded and sliced

✅ 5 cloves garlic, finely chopped

✅ 1 teaspoon. lemon zest

✅ 3 oz. chorizo, sliced 1/4-inch thin half moons

✅ 1/2 cup frozen peas, thawed

✅ 2 Tablespoons. chopped fresh Italian parsley

✅ 4 cups chicken broth

✅ 1 pinch saffron threads 

✅ 1 medium yellow onion, chopped

✅ 1 14-ounce can diced tomatoes, drained

✅ 1/2 cup white wine

✅ 2 Tablespoons. lemon juice 

Directions

Step 1

First, combine 4 tablespoons of the olive oil, 2 teaspoons of the paprika, 1 teaspoon of the salt, ½ teaspoon of the ground black pepper, and the lemon zest in a small measuring cup.

Step 2

Then, place the chicken in a medium bowl and drizzle with 3 tablespoons of the paprika oil, stirring to coat the chicken evenly. In another bowl, toss the shrimp with the remaining 1 tablespoon of paprika oil. Cover the shrimp and refrigerate until ready to use.

Step 3

In a 12-inch cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chorizo and cook until browned and crisp, 2 to 3 minutes. Remove to a plate. In the same skillet, add the chicken and cook for around 4 minutes, stirring occasionally. Remove to a plate with the chorizo. Keep the drippings in the skillet.

Step 4

Combine the chicken broth and the saffron in a microwave-safe measuring cup. Microwave until the broth is steaming and the saffron has bloomed, 1 to 2 minutes.

Step 5

In the same skillet over medium heat, add the onion and cook, stirring frequently, until translucent, around 3 minutes. Add the rice and bell pepper and cook, stirring frequently until the rice is translucent and smells toasty, 2 to 3 minutes. Stir in the garlic, the remaining 1 teaspoon of paprika, 1 teaspoon of salt, and ½ teaspoon of pepper, and cook until fragrant, 30 seconds to 1 minute. Add the tomatoes and wine and cook until the wine reduces, 2 to 3 minutes. Pour in 3 cups of the broth mixture, the chorizo, and the chicken. Stir to combine and bring to a boil over medium heat. Allow to cook, uncovered and without stirring, until the rice has absorbed most of the liquid, up to 15 minutes.

Step 6

Once the broth has mostly been absorbed, add the remaining 1 cup of broth mixture and the peas. Do not stir. Reduce the heat to low and top with the shrimp. Cover and cook until the shrimp is pink and the rice is al dente, up to 7 minutes more. Remove the lid and turn the heat to high for 5 minutes to create a crispy bottom.

Step 7

Remove the pan from the heat and cover for around 5 minutes before adding the fresh parsley and lemon juice. And serve hot.

If you try this Delicious Spanish Paella recipe, please leave me a comment and let me know! I always love to hear your thoughts.