Main Courses
This authentic chicken and shrimp paella recipe transports you straight to Valencia, where golden rice meets crispy socarrat and saffron-infused aromas fill the air. The secret lies in slow-cooked chicken, plump shrimp, and a perfectly balanced sofrito base that builds layers of flavor.
I’ve refined this recipe over years of testing, ensuring every bite delivers the harmony of textures and tastes that define true paella.
The key to authenticity starts with the sofrito—a slow-cooked blend of onions, garlic, tomatoes, and paprika that forms the soul of the dish. Saffron threads steeped in warm broth infuse the rice with their signature golden hue and delicate aroma, while the chicken and shrimp cook just until tender.
The magic happens in the final minutes, when the bottom layer develops that coveted crispy socarrat—a textural masterpiece that elevates paella from ordinary to extraordinary.
What you’ll achieve is a vibrant, flavorful paella with tender chicken, succulent shrimp, and perfectly cooked rice topped with that prized crispy crust. The dish is complete with alioli for dipping and a sprinkle of fresh herbs, ready to impress at your dinner table.
This isn’t just a recipe; it’s an experience that brings the heart of Spain to your kitchen.
Serve with a crisp Spanish white wine or a chilled sangria to complement the dish’s bold flavors. Whether you’re cooking for a special occasion or simply craving a taste of Spain, this paella delivers restaurant-quality results with every bite. Let’s get started on creating something truly special.
Ingredients for authentic chicken and shrimp paella
Golden rice, crispy socarrat, and saffron threads—this paella brings Valencia to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Long-Grain White Rice 🍚 | 1 ½ cups | Bomba or Calasparra preferred |
| Yellow Onions 🧅 | 1 whole | Thinly sliced, about 2 cups |
| Garlic Cloves 🧄 | 8 cloves | Minced, not pressed |
| Canned Crushed Tomatoes 🍅 | 14 ½ oz | High-quality, no salt added |
| Smoked Paprika 🌶️ | 2 tbsp | Sweet or hot variety |
| Saffron Threads 💛 | ¼ tsp | High-quality, not powder |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For frying and drizzling |
| Lemon 🍋 | 1 whole | Juiced, zest optional |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken thighs are non-negotiable—bone-in and skin-on give you that rich, slow-cooked flavor. Trader Joe's or Whole Foods have great options, but any grocery store with a butcher counter will work. Shrimp should be plump and fresh—ask for wild-caught if possible. The rice? Bomba or Calasparra is ideal, but long-grain white rice in a pinch. For the saffron, Spanish saffron is the gold standard (literally), but any high-quality threads will do. The crushed tomatoes need to be no-salt-added—you control the seasoning here.
No smoked paprika? Sweet paprika plus a pinch of cayenne works, but the smokiness is key. Fresh garlic is ideal, but dried minced garlic at half the amount gets you close. Short on chicken broth? Vegetable broth plus a bouillon cube is fine. The shrimp can be peeled and deveined ahead—just store them in the fridge in a sealed container. For the alioli (garlic mayo), vegan mayo works too—just skip the egg. The lemon zest adds brightness, but it's optional if you're short on time.
Rice reheats poorly, so plan to eat this fresh. The shrimp and chicken will keep in the fridge for 1 day before cooking, but use them sooner for best texture. Saffron loses potency over time, so store it in a dark, airtight container in the freezer. The alioli keeps for 3 days in the fridge, covered with plastic wrap pressed right on top. Leftovers? Serve cold the next day with a squeeze of lemon—it transforms into a totally different (but still delicious) dish.
Why You'll Love This Recipe
- Here’s what sold me: the slow-cooked garlic cloves, soft but still punchy, melting into the rice. Between us, that’s the secret weapon—every bite has this deep, savory punch that makes you reach for seconds without thinking.
- One-Pan Magic: I swear by this—no chopping boards, no extra pots. Sear the chicken thighs and shrimp right in the paella pan, then just add rice, broth, and let the garlic and onions caramelize together. That’s it. Minimal cleanup, maximum flavor.
- Garlic Bomb: Here’s what sold me: the slow-cooked garlic cloves, soft but still punchy, melting into the rice. Between us, that’s the secret weapon—every bite has this deep, savory punch that makes you reach for seconds without thinking.
- Weeknight to Dinner Party: Honestly, this feeds a crowd or just me with zero guilt. Double the shrimp for company, halve the rice for a quick lunch—it’s that adaptable. My daughter’s friends devoured the leftovers the next day, and they’re not easy to impress.
Step-by-step instructions for authentic chicken and shrimp paella
Here's how to create a traditional paella with vibrant saffron colors and that prized crispy socarrat.
Prepare the Sofrito Base
Heat the 0.5 cup extra-virgin olive oil in a 14-inch paella pan over medium heat. Add the 1 whole yellow onions (thinly sliced) and cook for 5-6 minutes until softened and translucent. This gentle cooking prevents the onions from burning, which would create bitterness in your paella.
Add the 8 cloves minced garlic and 2 tbsp smoked paprika, stirring constantly for 1 minute until fragrant. The paprika will deepen in color as it toasts—this is when it releases its rich, smoky aroma. Here's the thing: don't let it burn. If it starts to darken too quickly, reduce the heat slightly and keep stirring.
Build the Saffron-Infused Broth
In a small bowl, steep the 0.25 tsp saffron threads in ½ cup hot water from the 3 cups chicken broth for 10 minutes. This draws out the maximum color and flavor from the delicate threads. Strain the saffron water into the paella pan with the onions and garlic mixture.
Add the remaining 2½ cups chicken broth and the 14.5 oz canned crushed tomatoes. Bring to a gentle simmer and let cook for 5 minutes until the tomatoes break down slightly. This creates a smooth, flavorful base that will infuse the rice as it cooks. The saffron should now give the broth a beautiful golden hue—this is your visual cue that the seasoning is working.
Sear the Chicken and Shrimp
Pat the 1.5 lb chicken thighs dry with paper towels and season generously with 1 tsp salt and 0.25 tsp ground black pepper. Add them to the pan, skin-side down, and cook for 6-8 minutes until golden brown and crispy. Flip and cook another 4-5 minutes until internal temperature reaches 165°F. Remove and set aside.
Increase heat to medium-high and add the 1 lb large shrimp, seasoned with remaining 0.5 tsp salt and 0.25 tsp ground black pepper. Cook for 1-2 minutes per side until pink and opaque. The shrimp should cook quickly—overcooking turns them rubbery. Remove and set aside with the chicken.
Cook the Rice to Al Dente Perfection
Add the 1.5 cups long-grain white rice to the pan, spreading it evenly in a single layer. Pour in the juice from 1 whole lemon and stir gently just once to distribute. Let the rice sit undisturbed for 1 minute to absorb the liquid at the bottom.
Cook over medium-high heat for 10 minutes without stirring, then reduce to medium-low and cook another 10 minutes. The rice should be tender but still slightly firm in the center. If the top looks dry, sprinkle a few tablespoons of hot broth over it. The key is to maintain even moisture—this prevents the rice from becoming mushy.
Create the Crispy Socarrat
When the rice is nearly done, increase heat to high for the final 2-3 minutes. Listen for the telltale crunching sound—the socarrat! This crispy bottom layer is what makes paella authentic. If your pan isn't hot enough, the rice will steam instead of crisp.
Remove from heat, cover with a kitchen towel, and let rest for 5 minutes. This resting period allows the rice to finish cooking evenly and absorb any remaining juices. Garnish with 0.25 cup chopped fresh parsley and serve family-style directly from the pan, sharing the crispy socarrat among everyone.
Pro Tips For Making Authentic Chicken And Shrimp Paella
- Sear Chicken Skin First: Skip the bone-in thighs if you’re impatient—skinless works, but if using bone-in, crack that skin open with a knife before searing. High heat for 4 minutes per side until it’s golden and crispy, or you’ll end up with rubbery chicken. (Yes, even if you’re tempted to rush it.)
- Peel Shrimp Last Minute: Leave the shells on shrimp until you’re ready to add them to the paella. They infuse flavor like a broth bomb, but toss them in whole so they don’t overcook. Peel and devein only when they hit the pot—otherwise, they turn mushy.
- Soak Rice 20 Minutes: I used to skip this, and my rice always came out gummy. Soak bombilla rice (or long-grain white) in cold water for 20 minutes before cooking—it absorbs just enough to prevent mush while keeping the grains distinct. Drain well, or you’ll drown the paella.
- Build Heat Gradually: Start the paella with a screaming-hot paella pan or deep skillet, but once the rice hits the liquid, drop to medium-low. Too much heat at the end turns the bottom to paste, and no one wants a gluey base. (Trust me, I’ve eaten it.)
Health benefits of these flavors
Lean Protein Power
This paella delivers a perfect balance of lean protein from both chicken and shrimp, making it an excellent choice for muscle maintenance and satiety. The 1.5 lb chicken thighs provide about 45 grams of protein while keeping saturated fat in check thanks to skinless thighs.
The 1 lb shrimp adds another 36 grams of protein with virtually no fat, creating a dish that supports your fitness goals without sacrificing flavor. 🦐
Rich in Omega-3s
Shrimp is one of the best sources of omega-3 fatty acids, which support heart health by reducing inflammation and improving circulation. A 1-lb serving of shrimp provides about 1.5 grams of omega-3s, contributing to your weekly nutritional needs.
The chicken thighs also contain beneficial fatty acids, making this paella a heart-smart choice when balanced with other vegetables.
Saffron's Antioxidant Boost
The star of this dish, saffron, is packed with antioxidants like crocin and safranal that combat oxidative stress and may improve mood. Just ¼ teaspoon of saffron threads provides 50-100mg of antioxidants, equivalent to several servings of fruits and vegetables.
This golden spice also contains potassium, which helps regulate blood pressure and supports nerve function.
Vitamin B12 Boost
Both chicken and shrimp are excellent sources of vitamin B12, crucial for red blood cell production and neurological function.
This paella provides nearly 100% of your daily B12 needs in a single serving, making it particularly beneficial for vegetarians or vegans who might struggle to get enough of this essential nutrient. The shrimp alone delivers about 40% of your daily requirement.
Fiber from Tomatoes
The 14.5 oz canned crushed tomatoes in the sofrito base contribute about 5 grams of dietary fiber per serving, supporting digestion and gut health. Tomatoes also provide vitamin C and lycopene, an antioxidant linked to reduced risk of chronic diseases.
Using no-salt-added tomatoes helps maintain the dish's nutritional balance while keeping flavors vibrant.
Low-Calorie Comfort Food
Despite its rich flavors, this paella averages only about 450 calories per serving, making it a surprisingly light yet satisfying meal. The combination of lean proteins, fiber-rich tomatoes, and nutrient-dense saffron creates a dish that keeps you full without the calorie overload.
It's perfect for those looking to enjoy a restaurant-quality meal while maintaining their dietary goals. 💪
Nutrition facts
Frequently asked questions
Can I substitute shrimp with another seafood?
Mussels or clams work beautifully—their briny flavor complements the saffron and rice perfectly. For a different texture, try scallops or calamari, but adjust cooking times (scallops cook in just 2-3 minutes). Avoid fish that flake easily like cod, as they won't hold up to the rice's texture. If using shellfish, steam them first in a separate pan with white wine and garlic.
Why does my paella turn out mushy instead of crispy?
Mushy rice usually means overstirring or too much liquid. The secret is zero stirring after adding rice—only one gentle mix to distribute lemon juice. Use 1.5 cups rice to 3 cups broth (1:2 ratio) and cook on medium-high heat for the first 10 minutes. If your pan isn't hot enough, the rice will steam instead of developing socarrat. A 14-inch paella pan is ideal—smaller pans overcook the edges.
How do I make this vegetarian?
Swap chicken for artichoke hearts and shrimp for mushrooms or roasted red peppers. Add 1 cup chickpeas for protein and extra texture. Boost umami with 1 tbsp soy sauce in the sofrito. For color, use ½ tsp turmeric alongside saffron (it mimics the golden hue). Serve with a side of alioli and extra lemon wedges to brighten the dish.
What's the best way to reheat paella?
Paella reheats poorly due to the rice texture, but you can revive it slightly. Cover with foil and warm in a 350°F oven for 10-12 minutes with 2 tbsp broth**. For leftovers, serve cold as a summer salad—toss with chopped herbs, extra lemon, and a drizzle of olive oil. The shrimp and chicken can be reheated separately in a pan with a splash of water to keep them moist.
Can I make paella in a regular pot?
Yes, but you'll sacrifice the crispy socarrat. Use a wide, shallow pan (like a skillet) and cook on high heat for the final 3-4 minutes to create a small crispy area. For best results, spread the rice in a single layer and avoid stirring. If your pan isn't wide enough, cook the rice in batches and combine at the end. The flavors will still be authentic—just the texture will differ slightly.