Traditional Spanish Chicken and Seafood Paella with Saffron
A vibrant Spanish rice dish that combines tender chicken, succulent shrimp, and aromatic saffron in a beautifully balanced one-pan meal. This authentic paella features the classic sofrito base of onions, peppers, and garlic, enhanced with Spanish paprika and fresh thyme. The arborio rice absorbs rich chicken broth while maintaining perfect texture, creating the coveted socarrat crust on the bottom. Perfect for entertaining or special family dinners, this recipe serves as an impressive centerpiece that brings people together around the table. The combination of land and sea proteins makes it a complete meal that showcases the essence of Spanish coastal cuisine.
Ingredients
- ¼ cup olive oil
- 3 chicken breasts, cut into 2 inch cubes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large Spanish onion, chopped
- 1 green pepper, diced into 1/2 inch pieces
- 4 cloves garlic, chopped
- 2 teaspoons spanish paprika
- 1 tablespoon fresh thyme
- 1 teaspoon dried thyme
- 1 lb shrimp, shelled and deveined
- 2 cups arborio rice
- 1 cup tomatoes, finely chopped
- 5 cups chicken broth
- ½ teaspoon saffron thread
- 1 cup lima beansgreen beans1:1texture
Different vegetable option
- ½ cup roasted red pepper, cut into strips
- ¼ cup parsley, chopped
- 12 clams in shell(optional)
- lemon wedge
- green onion
Instructions
- 1
Heat oil in large skillet on medium high heat
- 2
Add chicken pieces and fry until golden on each side
- 3
Remove chicken from skillet and season with salt and pepper
- 4
Add onions and peppers to skillet and saute
- 5
Stir in garlic, paprika and thyme and saute
- 6
Add shrimp and saute until pink
- 7
Add additional oil if needed
- 8
Sprinkle rice into pan and saute, stirring frequently until coated with oil
- 9
Stir in tomatoes and season well
- 10
Combine stock and saffron and stir into rice mixture
- 11
Bring to boil and boil, then reduce heat to medium
- 12
Return chicken and push down into rice
- 13
Cook uncovered with stock bubbling
- 14
Stir rice around and add shrimp, lima beans, red peppers and clams
- 15
Cook longer then remove from heat and cover
- 16
Sprinkle with parsley and garnish with lemon wedges and green onions
Tips
Let the paella rest covered for 10 minutes after cooking to allow the rice to fully absorb the remaining liquid and develop better texture.
Don't stir the rice once you've added the broth - this helps create the coveted socarrat, the crispy bottom layer that's prized in authentic paella.
Toast the rice with oil before adding liquid to help each grain maintain its shape and prevent mushiness.
Good to Know
Refrigerate leftovers up to 3 days. Rice may become softer upon reheating.
Can prep vegetables and season chicken up to 4 hours ahead. Assemble just before cooking for best results.
Serve immediately while hot with lemon wedges and additional parsley. Traditionally served directly from the pan.
Common Mistakes
Don't stir the rice after adding broth to avoid breaking grains and preventing socarrat formation.
Keep heat consistent during simmering to avoid burning the bottom before rice cooks through.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without seafood?
Yes, simply omit the shrimp and clams and add more chicken or vegetables like artichokes and green beans for a traditional chicken paella.
What if I can't find saffron?
While saffron is essential for authentic flavor and color, you can substitute with a pinch of turmeric for color, though the taste will be different.
How long will leftovers keep?
Paella keeps in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore moisture.