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A large skillet of homemade chicken paella recipe with golden saffron rice, shrimp, chorizo, and fresh parsley on a wooden table

Chicken Paella

A bold, saffron-scented one-pan chicken paella made with juicy chicken breast, smoky Spanish chorizo, jumbo shrimp, and golden bomba rice. Ready in 35 minutes and impressive enough for any occasion.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Spanish
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 clove garlic minced
  • 1 Spanish onion diced
  • 1 lb boneless skinless chicken breasts cubed into 1-inch pieces
  • 12 oz Spanish chorizo sliced; use cured Spanish chorizo only, not raw Mexican chorizo
  • 0.5 tsp saffron threads bloom in 1 tbsp warm water for 5 minutes before using
  • 0.5 tsp ground cayenne pepper
  • 0.5 tsp ground paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 cup bomba rice Arborio is the best substitute if bomba is unavailable
  • 2.5 cup low-sodium chicken broth
  • 6 oz tomato paste 1 small can
  • 0.5 lb jumbo shrimp peeled and deveined
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large wide skillet or paella pan
  • Mixing bowl
  • Lid or aluminum foil
  • Instant read meat thermometer

Method
 

  1. Heat the olive oil in a large wide skillet over medium heat. Once the oil is shimmering, add the bell peppers, garlic, and onion. Cook for about 3 minutes, stirring occasionally, until the vegetables soften and the edges start to turn lightly golden.
  2. Add the cubed chicken breast and sliced Spanish chorizo to the pan. Cook for 5 to 7 minutes, stirring occasionally, until the outside of the chicken is lightly browned and the chorizo has released its red-orange oil into the pan.
  3. Sprinkle the bloomed saffron with its soaking liquid, cayenne, paprika, salt, and black pepper evenly over the pan. Stir briefly for about 30 seconds to coat everything. Add the bomba rice and stir once more to coat the grains in the oil and spices.
  4. In a separate bowl, whisk the chicken broth and tomato paste together until fully combined with no lumps, then pour evenly over the skillet. Turn the heat to high just until the liquid reaches a boil, then immediately reduce to a steady gentle simmer. Do not stir from this point forward. Simmer uncovered for 15 to 17 minutes until the rice is tender, the liquid is mostly absorbed, and the chicken reaches an internal temperature of 165 degrees F.
  5. Nestle the shrimp into the rice in a single layer, pressing them down gently. Cover the pan tightly with a lid or foil. Cook for 3 minutes, then turn off the heat completely and leave covered for another 10 minutes. The shrimp should turn fully pink and opaque with a slight curl. If still translucent, cover and rest 2 to 3 more minutes.
  6. Remove the lid, scatter the fresh parsley over the top, and taste for seasoning. Serve directly from the pan.

Notes

Do not stir the rice once the broth is added. This is essential for developing the socarrat, the crispy golden rice layer at the bottom of the pan. Always bloom saffron in warm water before adding for the deepest color and flavor. Use cured Spanish chorizo only; raw Mexican chorizo will not work the same way in this recipe.