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Chicken Paella Recipe

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4.5 from 64 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://cookedbyclara.com/chicken-paella-recipe/