Paella Recipe
A classic-style stovetop paella with saffron rice, browned chicken, shrimp, green beans and red pepper, finished with lemon and parsley.
Contains: Shellfish
The shrimp contains shellfish. Packaged chicken broth can vary by manufacturer; check the label if you need a gluten-free or other allergen-specific product.
WHY IT WORKS
Why This Recipe Works
01
Build Flavor in Layers
Browning the chicken first and cooking the onion, pepper, garlic, paprika and tomato paste before adding the rice gives the paella a deeper savory base.
02
Let the Rice Cook Undisturbed
Once the broth is added, spreading the rice evenly and avoiding repeated stirring helps the grains stay distinct and encourages a lightly crisp bottom.
03
Add the Shrimp Late
Adding the shrimp near the end gives the rice time to absorb the saffron broth without overcooking the seafood.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Pat the chicken and shrimp dry. Season the chicken with 1/2 teaspoon (tsp) of the salt and the black pepper. Stir the saffron into the warm chicken broth and set it aside while you start the paella.
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Heat the olive oil in a 15-inch paella pan or wide shallow skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, turning occasionally, until lightly browned. Transfer the chicken to a plate; it will finish cooking later.
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Reduce the heat to medium. Add the onion and red bell pepper and cook for about 5 minutes, until softened. Add the garlic and smoked paprika and cook for about 30 seconds, then stir in the tomato paste and cook for 1 minute.
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Add the rice and stir for about 1 minute so the grains are evenly coated. Return the chicken to the pan and add the green beans.
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Pour in the warm saffron broth and add the remaining 1/2 teaspoon (tsp) salt. Stir once to distribute the rice, then spread everything into an even layer. Bring to a gentle boil, reduce the heat to medium-low and simmer uncovered for 12 minutes without stirring.
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Nestle the shrimp into the rice. Continue cooking without stirring for 6 to 8 minutes, rotating the pan occasionally if your burner heats unevenly, until the shrimp are opaque, the rice is nearly tender and most of the liquid has been absorbed.
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For a lightly crisp bottom, increase the heat to medium-high for 1 to 2 minutes, listening for a gentle crackle and stopping if you smell scorching. Check a thick piece of chicken and make sure it reaches 165°F.
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Remove the pan from the heat and rest the paella for 5 minutes. Sprinkle with parsley and serve with the lemon wedges.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Check a thick piece of chicken with a food thermometer and cook until it reaches 165°F. The shrimp should be opaque and firm and the rice should be tender with most of the liquid absorbed.
Make Ahead
Up to 1 day ahead, chop the vegetables, measure the seasonings and portion the chicken and shrimp, keeping the raw proteins covered and refrigerated separately. For the best texture, cook the rice shortly before serving rather than making the finished paella in advance.
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Recipe Notes
Ingredient Notes
Bomba or Calasparra rice is ideal because it absorbs plenty of flavorful liquid while remaining relatively firm. Keep the broth warm before adding it so the pan returns to a simmer quickly.
Useful Substitutions
Boneless chicken breast can replace the thighs, although it is less forgiving if overcooked. Arborio rice can work in a pinch, but it tends to release more starch and gives a creamier texture than Spanish paella rice.
INGREDIENT QUALITY
Quality Note
Use bomba or Calasparra rice if possible. Once the broth is added, spread the rice into an even layer and avoid repeated stirring so the grains stay distinct and a lightly crisp bottom can develop.
SPEND LESS
Cost-Saving Tip
Frozen raw shrimp can be a practical lower-cost option for this mixed paella. Thaw it safely in the refrigerator and pat it dry before adding it to the pan.
COOKING TIPS
Tips
Use a Wide, Shallow Pan
A 15-inch paella pan gives the rice room to cook in a relatively thin layer. A similarly wide, shallow skillet can work if it holds the ingredients comfortably.
Warm the Broth
Adding warm saffron-infused broth helps maintain an even simmer and distributes the saffron flavor throughout the rice.
Do Not Keep Stirring
Stir once to distribute the rice after the broth goes in, then leave it alone. Frequent stirring releases starch and pushes the texture toward risotto rather than paella.
Watch the Final Minutes
If you want a lightly crisp socarrat, listen for a gentle crackle during the brief final increase in heat. Stop immediately if you smell scorching.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover paella within 2 hours in a covered, shallow container and use it within 3 to 4 days.
Freezing
For the best texture, freeze cooled paella in airtight portions for up to about 1 month. Thaw overnight in the refrigerator before reheating.
Reheat in the Oven
Warm paella in a covered skillet over medium-low heat with a small splash of water or broth, stirring only as needed, until it is steaming hot and reaches 165°F.
Reheat in the Microwave
Cover a portion loosely and microwave in short intervals, stirring between intervals, until steaming hot throughout and the center reaches 165°F. A small splash of water can help keep the rice from drying out.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Paella Recipe FAQs
What rice is best for paella?
Bomba or Calasparra rice is the best fit for this method because it absorbs flavorful broth while staying relatively firm. Arborio can be used if necessary, but the finished rice is usually creamier.
Can I make paella without a paella pan?
Yes. Use the widest, shallowest skillet you have so the rice cooks in a relatively thin layer. Avoid a small deep pot, which encourages softer, more crowded rice.
Why should I avoid stirring paella after adding the broth?
Repeated stirring releases more starch and makes the rice creamier. After the broth is distributed evenly, leaving the rice mostly undisturbed helps produce a more paella-like texture.
What is socarrat?
Socarrat is the thin layer of toasted, crisp rice that can form on the bottom of the pan. This recipe includes a brief optional increase in heat at the end, but stop if the rice smells scorched rather than toasted.
Can I prepare paella ahead of time?
You can chop the vegetables, measure the seasonings and portion the chicken and shrimp ahead, keeping the raw proteins covered and refrigerated separately. For the best rice texture, cook the paella shortly before serving rather than making the finished dish in advance.
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