Easy Paella
Jump to recipeThis easy Paella with chicken, shrimp and chorizo is packed with heat and spanish flavor. Whether the family is coming over or a romantic dinner for 2, this dish is great to make with loved ones and takes little effort to create.
This recipe is more of a traditional recipe with a twist. Traditionally, paella is made with rabbit and snails and named after being cooked in a flat, round pan. The dish has come such a long way now that there are multiple versions of making it. So there is no right or wrong way to preparing it. Just the way you love eating it.
If I had to describe what paella taste like, it would be a bit hard to compare it to another dish. The dish is so unique with its own set of flavors, it doesn’t taste like anything else. Maybe from the texture of the proteins and rice, it would be like a Spanish version of jambalaya? What do you think?
When it comes to the proteins, you can put in whatever you like best. Mussels. Shrimp. Lobster. Snails. Pork. Chicken. Duck. Beans. Rabbit. Vegetables. The options are ENDLESS. So endless, I could probably make Paella every month for the next 2 years and each one being completely different.
I love chicken, shrimp and Spanish chorizo the most. Mainly because there is that extra kick of heat from the chorizo and then the chicken and shrimp and there to balance of the spices.
Also, if you have not used saffron before, do not go crazy with it! Saffron is the most expensive spice in the world and even though it comes in a small bottle, it goes a LONG way. Saffron has a great flavor, but if too much is used, it can really overpower the dish. Putting in too much will give your dish a strong metallic taste, so just add in a small pinch (about 5 or so threads) and you will be good to go!
The reason the recipe calls for short-grain rice instead of medium or long grain is because traditionally, short-grain is used. It can absorb the liquid without getting mushy. Bomba rice is used traditionally but if you can’t find it at your local super market or don’t want to order it, they have short grain rice at your local Sprout’s market. I like getting the rice from there because I scoop the amount needed for the recipe.
The recipe also states to not stir the paella after the rice gets added in as well. This step is very important. After the rice is added to combine with the rest of the ingredients and leveled out, it should not be touched anymore until serving.
This is because when the rice is cooked, air bubbles are created between the dish to help escape any steam and liquid from the bottom of the pan. If the dish is stirred during this process, it gets rid of those air bubbles and the rice won’t be able to have that nice, crispy bottom. Instead, it will become wet and that’s no fun.
I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Ingredients
- 1 pinch saffron threads
- 2 cups chicken broth or water
- ¼ cup Olive oil
- ½ red bell pepper, seeds removed and diced finely (About ½ cup)
- 2 medium tomatoes, chopped
- 3-4 cloves garlic, minced
- 1 small yellow onion, diced
- 1 lb. boneless chicken breast, cut into 1 inch cubes
- 4 oz. Spanish style chorizo, chopped
- 1 tsp. oregano
- 1 tsp. cumin
- ½ tsp. Pimento or paprika
- 1 pinch red pepper flakes
- 1 tsp. Rosemary
- 1 bay leaf
- 1 cup short-grain rice
- ½ lb. shrimp, peeled, deveined and cut in half
- Lemon Wedges, to serve
- Parsley, to garnish (optional)
- Salt + pepper to taste
Instructions
- With a mortar and pestle, gently crush the saffron until it creates a powder.
- In a small saucepan, heat the chicken stock and saffron together over low heat. Once the saffron is dissolved, about 5 minutes, remove from the heat and let cool.
- In a large Paella pan or skillet, add in the olive oil over medium heat. Once hot, add in the bell pepper, tomatoes, garlic, and onion. Stir frequently until the onion is transparent, about 3-5 minutes.
- Season the chicken with salt and pepper.
- Add in the chicken with the chorizo, oregano, cumin, pepper flakes, and paprika. Continue to cook until the chicken no longer pink, about 5 minutes.
- Add in the chicken stock with saffron, rosemary, bay leaf, and rice. Give a quick stir to combine and level out. Then leave alone! Do not stir the rice anymore past this point. It will
- prevent the rice from getting crispy on the bottom.
- Reduce the heat to medium-low and cover the pan foil.
- Cook for 20 minutes or until the rice is cooked.
- Remove the cover and continue to cook for another 7-10 minutes or until the rice begins to crisp on the bottom of the pan.
- Remove from heat and let cool for 10 minutes.
- Serve with a lemon wedge and garnish with parsley.
Ingredients
- 1 pinch saffron threads
- 2 cups chicken broth or water
- ¼ cup Olive oil
- ½ red bell pepper, seeds removed and diced finely (About ½ cup)
- 2 medium tomatoes, chopped
- 3-4 cloves garlic, minced
- 1 small yellow onion, diced
- 1 lb. boneless chicken breast, cut into 1 inch cubes
- 4 oz. Spanish style chorizo, chopped
- 1 tsp. oregano
- 1 tsp. cumin
- ½ tsp. Pimento or paprika
- 1 pinch red pepper flakes
- 1 tsp. Rosemary
- 1 bay leaf
- 1 cup short-grain rice
- ½ lb. shrimp, peeled, deveined and cut in half
- Lemon Wedges, to serve
- Parsley, to garnish (optional)
- Salt + pepper to taste
Instructions
- With a mortar and pestle, gently crush the saffron until it creates a powder.
- In a small saucepan, heat the chicken stock and saffron together over low heat. Once the saffron is dissolved, about 5 minutes, remove from the heat and let cool.
- In a large Paella pan or skillet, add in the olive oil over medium heat. Once hot, add in the bell pepper, tomatoes, garlic, and onion. Stir frequently until the onion is transparent, about 3-5 minutes.
- Season the chicken with salt and pepper.
- Add in the chicken with the chorizo, oregano, cumin, pepper flakes, and paprika. Continue to cook until the chicken no longer pink, about 5 minutes.
- Add in the chicken stock with saffron, rosemary, bay leaf, and rice. Give a quick stir to combine and level out. Then leave alone! Do not stir the rice anymore past this point. It will
- prevent the rice from getting crispy on the bottom.
- Reduce the heat to medium-low and cover the pan foil.
- Cook for 20 minutes or until the rice is cooked.
- Remove the cover and continue to cook for another 7-10 minutes or until the rice begins to crisp on the bottom of the pan.
- Remove from heat and let cool for 10 minutes.
- Serve with a lemon wedge and garnish with parsley.
About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
