Treat yourself to this mouthwatering Shrimp and Chicken Paella, loaded with fresh veggies like broccoli, carrots, and asparagus, and finished with a generous sprinkle of creamy Manchego cheese.
We had the pleasure of traveling to Barcelona, Spain, for an anniversary trip several years ago. We stayed in a hotel right on La Rambla. La Rambla, or Las Ramblas as called by the locals, is a tree-lined pedestrian street in central Barcelona that is three-quarters of a mile long.
For meals, my favorite Spanish food, by far, was the variety of paella I tried. I ate chicken and pepper paella, seafood paella, and vegetable paella. I knew we would have to eat paella again. It is traditional to eat paella directly from the pan, but since I use a large paella pan, it seems more acceptable to serve it in dishes. If you don’t own a paella pan, then please read this guide on how to choose the best paella pan for you so you get the right size, material, and type.
Table of Contents
What is Paella?
Paella is a traditional Spanish rice dish originating from the Valencia region. It’s known for its vibrant mix of ingredients, including various meats, seafood, and vegetables, cooked together in a large skillet or a shallow pan.
The key to authentic paella is the use of short-grain rice, like Calasparra or Bomba rice, which absorbs flavors while staying firm. A pinch saffron can add a distinctive golden color and subtle aroma to the Paella. Paella is often cooked over an open flame. This allows the rice to form a crusty bottom layer called “socarrat,” which is highly prized for its crispy texture and rich flavor.
Reasons to Love This Paella
- This recipe is a true one-pot wonder, made in a single pan, simplifying both cooking and cleanup.
- Shrimp and Chicken Paella taste even better the next day, making it perfect for meal prepping or enjoying extended leftovers.
- This dish offers a balanced meal with protein from the shrimp and chicken, healthy fats, and a hearty portion of vegetables.
Recipe Ingredients
- Saffron: This spice imparts a golden hue and a distinctive, earthy-sweet aroma.
- Chicken Broth: Infusing the rice and other ingredients with a savory depth, chicken broth adds richness to the paella.
- Manchego Cheese: Grated and sprinkled on top, this cheese brings a sharp, nutty flavor and creamy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Variations: For a twist on traditional Shrimp and Chicken Paella, consider adding rabbit or duck for a unique, rich flavor. You can also include Chorizo sausage for a spicy kick. Alternatively, replace shrimp with scallops or clams, or include mussels to enhance the dish.
- Rice Alternatives: If traditional paella rice like Calasparra or Bomba isn’t available, Arborio rice or any high-quality short-grain rice is an excellent alternative.
- Garnish Options: Enhance your Shrimp and Chicken Paella with fresh parsley or lemon wedges. Extra Manchego cheese adds richness, and a squeeze of lemon juice provides acidity.
How to Make Shrimp and Chicken Paella
Step #1: Using an 18″ paella pan, heat three-quarters of the oil over medium-high heat (saving a little for later) and add the chicken pieces. Allow the chicken to brown and sauté until completely cooked, then remove it from the pan.
Step #2: Add the remaining oil, onion, and garlic to the paella pan and saute for 3-4 minutes, slightly browning the onions.
Step #3: Add the carrots and cook for an additional 3-4 minutes.
Step #4: Add the broth, rice, and saffron to the onion, garlic, and carrots, and stir once, just enough to distribute the rice evenly in the pan.
Step #5: Reduce heat to low, cover with aluminum foil, and simmer for 10 minutes.
Step #6: Remove the foil cover and set aside. Place the broccoli florets, asparagus, shrimp, and cooked chicken on top of the rice mixture, arranging them evenly.
Step #7: Re-cover with aluminum foil and simmer for an additional 15 minutes, until the rice is tender and the broth has been absorbed.
Step #8: Remove the pan from heat and add salt and pepper to taste.
Step #9: Sprinkle the grated Manchego cheese over the top.
Step #10: It’s ready to serve!
Expert Tips
- Use Saffron Threads: Use saffron threads instead of powdered saffron. Make sure to bloom the threads in a little warm broth for a few minutes before adding them to the paella. This will provide a deeper saffron essence to your paella.
- Season Early for Depth of Flavor: Season the chicken and shrimp with kosher salt, black pepper, and a sprinkle of paprika before cooking. This early seasoning infuses the meat with rich, savory flavors.
- Maintain a Gentle Simmer: Once you add the broth and rice, keep the heat low and cover the pan. A gentle simmer allows the rice to cook evenly and absorb the flavors without becoming mushy.
Frequently Asked Questions
Great appetizers to serve with paella include Pan con Tomate, Patatas Bravas, and Potato Chip Spanish Tortilla.
Yes, you can use different parts of the chicken in paella. Boneless, skinless chicken thighs are also good as they are juicy and flavorful.
Storage Info
To store Shrimp and Chicken Paella, place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months in the freezer. When ready to reheat, thaw the frozen paella in the refrigerator overnight.
To reheat, use a skillet over medium heat, adding a splash of broth or water to prevent dryness. Alternatively, microwave in a covered dish, stirring occasionally, until thoroughly heated.
More Delicious Recipes that You’ll Love
Shrimp and Chicken Paella Recipe
RECOMMENDED PRODUCTS
Ingredients
- ½ cup extra virgin olive oil
- 3 boneless - skinless chicken breasts, cut into bite-size pieces
- 1 large yellow onion - chopped
- 4 cloves garlic - minced
- 2 cups carrots - slivered to bite-size pieces
- 3 ½ cups chicken broth
- 1 ½ cups of calasparra rice
- ¼ teaspoon powdered saffron
- 2 cups broccoli florets - cut into bite-size pieces
- 12 ounces large or jumbo raw shrimp - peeled and deveined
- 2 cups asparagus - cut into 2 inch pieces
- Salt and Pepper to taste
- 1 cup of grated Manchego cheese
Instructions
- Using an 18" paella pan, heat three-quarters of the oil over medium-high heat (saving a little for later) and add the chicken pieces. Allow the chicken to brown and sauté until completely cooked, then remove it from the pan.
- Add the remaining oil, onion, and garlic to the paella pan and cook for 3-4 minutes, slightly browning the onions.
- Add the carrots and cook for an additional 3-4 minutes.
- Add the broth, rice, and saffron to the onion, garlic, and carrots, and stir once, just enough to distribute the rice evenly in the pan.
- Reduce heat to low, cover with aluminum foil, and simmer for 10 minutes.
- Remove the foil cover and set aside. Place the broccoli florets, asparagus, shrimp, and cooked chicken on top of the rice mixture, arranging them evenly.
- Re-cover with aluminum foil and simmer for an additional 15 minutes, until the rice is tender and the broth has been absorbed.
- Remove the pan from heat and add salt and pepper to taste.
- Sprinkle the grated Manchego cheese over the top.
- It’s ready to serve!
NOTES
Nutrition
The combo of shrimp and chicken worked so well together, so tasty!
This recipe is perfection! I didn’t expect paella to be so easy (well, relatively easy except for some missteps on my part cooking the rice) to make.
Perhaps this isn’t the right place to ask this, but how do you best clean a scorched and rust paella pan? I scorched the rice to the bottom and thought soaking it would help — oops!
Beth,
You can easily fix it, check out this video: https://www.youtube.com/watch?v=P5Qcryf3Hg8
– Linda
I was sad today to see Anetta leaving this beautiful blog I wish her all the best.
Hello Linda, I am looking forward to read your recipes and posts, this one looks delicious !!
Hi Laura! This recipe is a favorite, give it a try!