If you’ve ever dreamed of capturing the vibrant flavors of Spain in your own kitchen, this Chicken Paella Recipe is exactly what you need. Bursting with colorful ingredients, fragrant spices, and hearty textures, it’s a dish that brings everyone around the table together for a festive, unforgettable meal.
Why You’ll Love This Recipe
- A Symphony of Flavors: The combination of saffron, paprika, and fresh herbs creates an unmistakably authentic Spanish taste.
- One-Pan Wonder: Everything cooks together to develop rich, intertwined flavors with minimal cleanup.
- Crowd-Pleaser: This recipe makes enough to serve a big family or a festive gathering, guaranteeing happy guests and satisfied appetites.
- Customizable & Colorful: From plump shrimp to spicy chorizo, it’s a dish that’s easy to adapt while looking absolutely stunning on the table.
Ingredients You’ll Need
This Chicken Paella Recipe relies on simple, fresh ingredients that come together to create an explosion of flavor and texture. Each ingredient contributes something special—whether it’s the earthy aroma of saffron, the zesty brightness of lemon, or the succulent savor of chicken and seafood.
- Chicken breasts: Using skinless and boneless pieces keeps the dish lean and lets the marinade flavors shine through.
- Olive oil: Essential for sautéing and adding a gentle fruity richness that complements the spices.
- Paprika & oregano: These spices offer a signature smoky warmth that’s key to authentic paella taste.
- Short-grain white rice: This type absorbs the flavorful broth perfectly without getting mushy.
- Saffron threads: They’re what give paella that iconic golden color and subtle floral aroma.
- Chicken stock & lemon zest: Together, they create a bright and savory base for our rice.
- Shrimp & chorizo: The contrasting textures and flavors add excitement and complexity to the dish.
- Fresh parsley, onion, and red bell pepper: These fresh ingredients add crunch, color, and a burst of personality in every bite.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The fun part about this Chicken Paella Recipe is how easy it is to make it your own! Whether you’re tailoring it for dietary needs or just experimenting with flavors, these variations help you get creative without losing that classic paella charm.
- Vegetarian Paella: Skip the chicken, shrimp, and chorizo; load up on artichokes, peas, green beans, and other seasonal veggies for a vibrant twist.
- Seafood-focused: Boost the shrimp with mussels, clams, or squid to make a true pescatarian delight.
- Spicy Kick: Add extra crushed red pepper flakes or a dash of smoked chipotle for a smoky, fiery flair.
- Gluten-Free Option: This recipe is naturally gluten-free as long as the chicken stock and chorizo don’t contain additives with gluten.
How to Make Chicken Paella Recipe
Step 1: Marinate the Chicken
Begin by tossing your chicken pieces with olive oil, ground paprika, dried oregano, salt, and black pepper. Letting this sit for about 15 minutes allows the spices to seep deep into the meat, promising succulent pieces bursting with flavor once cooked.
Step 2: Sauté Garlic and Spices
In a large pan, warm some olive oil and gently sauté the crushed garlic along with the crushed red pepper flakes. This releases those aromatic oils that become the fragrant heart of the rice later on.
Step 3: Add Rice and Aromatics
Sprinkle in the short-grain rice, saffron threads, bay leaf, and chopped parsley. Stir everything well to coat each grain with that luscious oil and warm spices, building layers of flavor right from the start.
Step 4: Pour in Stock and Lemon Zest
Carefully add the chicken stock and freshly grated lemon zest. Bring to a simmer and allow the rice to soak up all those delicious, bright notes. This is where the paella starts to develop its signature golden hue and rich taste.
Step 5: Cook the Vegetables Separately
Meanwhile, sauté the diced onion and red bell pepper in olive oil until soft and slightly caramelized. Stir these sweet and colorful vegetables into the rice mixture, adding extra texture and sweetness.
Step 6: Add Chicken and Chorizo
Place the marinated chicken and crumbled chorizo into the pan with the rice and veggies. Cook everything together until the chicken is nicely browned and cooked through, allowing the meats’ flavors to mingle with the rice.
Step 7: Top with Shrimp and Finish Cooking
Arrange the peeled and deveined shrimp delicately on top of the paella. Cover the pan and cook just until the shrimp turn pink and the rice is tender, keeping everything juicy and perfectly cooked.
Step 8: Garnish and Serve
Sprinkle freshly chopped parsley over the paella, serve it hot with lemon wedges on the side for that extra zing, and watch smiles light up the table.
Pro Tips for Making Chicken Paella Recipe
- Saffron Patience: Let saffron soak in warm stock before adding it to the rice to amplify its color and flavor.
- Don’t Stir Too Much: Once you add the stock, resist stirring to allow the beloved socarrat, the crispy rice layer at the bottom, to form.
- Even Cooking: Use a wide skillet or paella pan for the rice to cook evenly and absorb all the wonderful flavors.
- Avoid Overcooking Shrimp: Add shrimp last and cover just until they turn pink to prevent a rubbery texture.
How to Serve Chicken Paella Recipe
Garnishes
Fresh parsley and lemon wedges are the classic finishing touches that brighten every bite and add a pop of emerald green and sunny yellow—making your paella look as fantastic as it tastes.
Side Dishes
This Chicken Paella pairs wonderfully with crisp green salads dressed with vinaigrette, grilled vegetables, or even some warm crusty bread to scoop up every last morsel of flavor-packed rice and sauce.
Creative Ways to Present
Serve your paella family-style right from the pan to keep things authentic and communal, or portion it onto colorful plates garnished with fresh herbs and lemon slices for a festive, Instagram-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Transfer cooled paella leftovers into airtight containers and refrigerate. It will stay fresh and flavorful for up to 3 days, making for easy next-day meals that feel just as special.
Freezing
While paella is best enjoyed fresh, you can freeze leftovers by portioning them into freezer-safe containers. Freeze for up to 2 months to enjoy later, though texture may soften slightly upon thawing.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or stock to help loosen the rice. Cover the pan to warm everything evenly without drying out the chicken and shrimp.
FAQs
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Can I use chicken thighs instead of chicken breasts in the Chicken Paella Recipe?
Absolutely! Chicken thighs are juicier and more forgiving if slightly overcooked, giving a deeper flavor. Just adjust cooking time slightly to ensure they’re thoroughly cooked.
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Is it necessary to use saffron in this paella?
Saffron adds a unique aroma, flavor, and beautiful golden color that defines traditional paella. If unavailable, you can substitute with turmeric for color, but the distinctive saffron taste won’t be quite the same.
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Can I prepare this recipe for a smaller number of servings?
Yes, you can scale down the ingredients proportionally. Just be mindful that cooking times might be slightly shorter due to smaller quantities.
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What is the best kind of rice to use for Chicken Paella Recipe?
Short-grain white rice like bomba or arborio is preferred as it absorbs liquid well and cooks to a tender, creamy texture without becoming mushy, essential for authentic paella.
Final Thoughts
I can’t recommend this Chicken Paella Recipe enough if you’re craving a dish that’s as joyful to make as it is to eat. It’s hearty, festive, and absolutely packed with the kind of rich, vibrant flavors that turn a regular night into a special occasion. So grab your skillet, get chopping, and let the magic of paella bring warmth and delight to your table!
PrintChicken Paella Recipe
This vibrant Chicken Paella recipe combines tender marinated chicken, flavorful chorizo, succulent shrimp, and aromatic saffron-infused rice, all cooked together in a traditional pan for a hearty Spanish-inspired meal perfect for gatherings or family dinners.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- 2 teaspoons dried oregano
- Salt and ground black pepper to taste
Paella:
- 2 pounds skinless boneless chicken breasts, cut into 2 inch pieces
- 2 tablespoons olive oil, divided
- 3 cloves garlic, crushed
- 1 teaspoon crushed red pepper flakes
- 2 cups uncooked short-grain white rice
- 1 pinch saffron threads
- 1 large bay leaf
- 1/2 bunch Italian flat leaf parsley, chopped
- 1 quart chicken stock
- 2 medium lemons, zested
- 1 medium Spanish onion, chopped
- 1 medium red bell pepper, coarsely chopped
- 1 pound shrimp, peeled and deveined
- 1 pound chorizo sausage, casings removed and crumbled
Instructions
- Marinate Chicken: In a bowl, combine chicken pieces with 2 tablespoons olive oil, ground paprika, dried oregano, salt, and ground black pepper. Mix well to coat the chicken evenly and let it marinate for 15 minutes to enhance flavor.
- Sauté Aromatics: Heat a large pan over medium heat and add 2 tablespoons olive oil. Sauté the crushed garlic and crushed red pepper flakes until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Add Rice and Spices: Stir in the uncooked short-grain rice, saffron threads, bay leaf, and chopped parsley to the pan. Coat the rice and spices with the oil and cook for another minute to toast the rice slightly and release the saffron aroma.
- Add Liquids: Pour in the chicken stock and lemon zest into the rice mixture. Bring to a simmer, allowing the rice to start absorbing the flavors and liquid.
- Sauté Vegetables: In a separate pan, sauté the chopped Spanish onion and red bell pepper in some olive oil until softened, about 5-7 minutes. Add these cooked vegetables to the rice mixture and stir to combine.
- Cook Chicken and Chorizo: Add the marinated chicken pieces and crumbled chorizo sausage into the rice mixture. Arrange chicken evenly and cook until the chicken is browned and partly cooked, about 8-10 minutes.
- Add Shrimp and Finish Cooking: Place the peeled and deveined shrimp on top of the rice mixture. Cover the pan and cook until the shrimp turn pink and opaque and the rice is tender, approximately 8-10 minutes more. Avoid stirring to allow the rice to form a crust on the bottom.
- Garnish and Serve: Remove from heat. Garnish with additional chopped parsley and serve hot with lemon wedges on the side for squeezing over the dish.
Notes
- Use short-grain rice such as bomba or Arborio for the best traditional paella texture.
- Do not stir the paella once the shrimp are added to help develop a crispy socarrat crust at the bottom.
- If saffron is unavailable, turmeric can be used as a substitute for color but will alter the flavor slightly.
- Ensure shrimp are added last and cooked just until pink to avoid overcooking.
- Paella is best served fresh but leftovers can be stored refrigerated for up to 2 days and reheated gently.
