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Spanish paella with fresh seafood, vegetables, and saffron.
Original Spanish paella, loaded with seafood and vegetables.

Classic Spanish Seafood and Chicken Paella

Author: Flavelo
Recipes Main Courses
The Spaniards' Sunday communal meal, not to be confused with risotto! Here, the goal isn't creaminess, but for the rice to absorb the broth and form the famous 'socarrat'—the caramelized, crispy rice crust at the bottom of the pan. To achieve this, stirring is forbidden!
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Paella pan or wide, shallow skillet

Allergen Information

⚠️ Shellfish

Instructions

1 ✓

Sauté the salted chicken in the oil. Once browned, push to the edges of the pan and sauté the garlic and peppers in the center.

Tip: We cook everything in one pan so the flavors layer upon each other.
2 ✓

Sprinkle in the rice, stir to coat, then pour in the hot, saffron-infused broth. DO NOT stir from this point on!

Tip: Saffron provides the characteristic yellow color and hay-like aroma.
3 ✓

Scatter the peas evenly on top. Simmer on medium heat for 15-20 minutes until the rice absorbs the liquid.

Tip: The rice must not be disturbed so the structure can form.
4 ✓

In the last 5 minutes, press the shrimp into the top.

Tip: The steam is enough to cook the shrimp through.
5 ✓

Once the liquid is gone, turn up the heat for 1 minute (to form the socarrat), then remove from heat and cover for 5 minutes to rest before serving.

Tip: Resting allows the rice to 'settle' and absorb any remaining steam.

Recipe FAQ

The bottom got stuck.
That's the goal (socarrat)! If it's black, it's burnt; if it's dark brown, it's perfect.

Ingredients

  • 1 1/2 cups Short-Grain Rice (Bomba or Arborio)
  • 2 pieces Chicken Thighs (boneless, cubed)
  • 1/2 lb Shrimp (cleaned)
  • 1 whole Bell Pepper
  • 1/2 cup Green Peas
  • 3 cloves Garlic
  • 4 cups Strong Chicken Stock or Broth
  • 1 pinch Saffron threads (bloomed in warm water)
  • 1 tsp Paprika
  • 4 tbsp Olive Oil