There’s something magical about a well-made paella that transports you straight to the sunny shores of Valencia. I’ve spent years perfecting my paella technique, and today I’m sharing my favorite version that combines the rich flavors of chicken, spicy chorizo, and succulent shrimp. This isn’t just any paella recipe—it’s a celebration of Spanish cuisine that brings together land and sea in one spectacular dish.
The Story Behind My Paella Journey
My love affair with paella began during a summer vacation in Spain’s eastern coast. I still remember my first taste—sitting at a beachside restaurant in Valencia (the birthplace of paella), watching the sunset while savoring each spoonful of saffron-infused rice studded with seafood and meat. The communal aspect of sharing this dish from one large pan captivated me as much as the flavors themselves.
When I returned home, I was determined to recreate that experience. After dozens of attempts (and some memorable kitchen disasters), I’ve developed this chicken, chorizo, and shrimp version that balances authenticity with ingredients you can actually find at your local supermarket.
Understanding Paella
Before diving into the recipe, let’s understand what makes a true paella:
Paella : A rice dish originating from Valencia, Spain, traditionally cooked in a wide, shallow pan called a “paellera” over an open fire.
Socarrat : The prized crispy layer of rice that forms at the bottom of the pan, considered by many to be the best part of paella.
Sofrito : The flavor base made of sautéed onions, garlic, and tomatoes that forms the foundation of a good paella.
Bomba Rice : A short-grain Spanish rice variety that can absorb three times its volume in liquid while maintaining its shape.
Essential Equipment
For an authentic paella experience, having the right equipment makes all the difference:
- Paella Pan: A wide, shallow pan with sloped sides. If you don’t have one, a large skillet with at least 2-inch sides will work.
- Heat Source: Traditionally cooked over an open flame, but a large gas burner works well.
- Wooden Spoon: For the initial stirring (remember, no stirring after adding the rice!).
- Measuring Tools: Precise measurements ensure perfect rice texture.
- Lid or Aluminum Foil: To cover the paella during the final resting period.
Ingredient Breakdown
Understanding each component of paella helps create a balanced, flavorful dish:
The Rice
The soul of any paella is the rice. Here’s what you need to know:
| Rice Type | Absorption Ratio | Cooking Time | Texture | Best For |
|---|---|---|---|---|
| Bomba (ideal) | 3:1 liquid to rice | 18-20 minutes | Firm, separate grains | Traditional paella |
| Arborio | 2:1 liquid to rice | 15-18 minutes | Creamy, slightly sticky | Substitute if bomba unavailable |
| Calasparra | 3:1 liquid to rice | 18-20 minutes | Firm, separate grains | Traditional paella |
| Valencia | 2:1 liquid to rice | 15-18 minutes | Tender, absorbs flavor well | Authentic regional choice |
| Medium-grain | 2:1 liquid to rice | 15-18 minutes | Fairly firm | Budget-friendly substitute |
The Proteins
The combination of land and sea makes this paella special:
| Protein | Preparation | Cooking Notes | Flavor Profile |
|---|---|---|---|
| Chicken Thighs | Bone-in, skin-on preferred | Brown first, finish cooking with rice | Rich, juicy, takes on saffron flavor |
| Spanish Chorizo | Sliced into coins | Releases oils that flavor the entire dish | Smoky, paprika-rich, slightly spicy |
| Shrimp | Shell-on for flavor, peeled for convenience | Add in final minutes to avoid overcooking | Sweet, delicate seafood note |
| Optional: Mussels | Cleaned, debearded | Add with shrimp, discard any that don’t open | Briny, oceanic depth |
| Optional: Clams | Scrubbed clean | Add with shrimp, discard any that don’t open | Subtle sweetness, sea flavor |
The Aromatics and Seasonings
These ingredients build the foundation of flavor:
| Ingredient | Role in Paella | Substitution (if needed) |
|---|---|---|
| Saffron | Essential for color and aroma | Turmeric (for color only) + pinch of paprika |
| Smoked Paprika | Provides depth and smokiness | Sweet paprika + tiny pinch of chipotle powder |
| Garlic | Aromatic base | Garlic powder (1/4 tsp per clove) |
| Onion | Sweetness and foundation | Shallots or leeks |
| Bell Peppers | Sweetness and authenticity | Roasted red peppers from jar |
| Tomatoes | Acidity and umami | Canned diced tomatoes, drained |
| Fresh Herbs | Brightness | Dried herbs (use 1/3 the amount) |
| Lemon | Finishing acid | White wine vinegar (a small splash) |
Chicken Chorizo and Shrimp Paella Recipe
Ingredients:
For the Base:
- 3 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs
- 8 oz Spanish chorizo, sliced into 1/4-inch rounds
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium tomatoes, diced (or 1 can diced tomatoes, drained)
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
For the Rice:
- 2 cups bomba rice (or Arborio rice if unavailable)
- 4 cups chicken broth, warmed
- 1/2 cup dry white wine
- Large pinch of saffron threads (about 1/2 teaspoon), steeped in 1/4 cup hot water
For the Seafood:
- 1 lb large shrimp, peeled and deveined (tails on for presentation)
- 1 cup frozen peas, thawed
- 1/4 cup fresh parsley, chopped
- 2 lemons: 1 cut into wedges for serving, 1 for juice
Detailed Preparation Method:
- Prepare the Saffron: In a small bowl, crush saffron threads between your fingers and add 1/4 cup hot water. Let steep for at least 15 minutes to release color and flavor.
- Season and Brown the Chicken: Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. In a 15-inch paella pan or large skillet, heat olive oil over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5-7 minutes. Turn and brown the other side for 3-4 minutes. The chicken will not be fully cooked. Remove to a plate.
- Build the Flavor Base: In the same pan with the rendered chicken fat, add chorizo and cook until it releases its red oils, about 2 minutes. Add diced onion and cook until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bell peppers and cook until slightly softened, about 3 minutes.
- Create the Sofrito: Add diced tomatoes, smoked paprika, oregano, and cayenne (if using). Season with salt and pepper. Cook, stirring occasionally, until the mixture thickens and the liquid evaporates, about 5-7 minutes. This concentrated flavor base is critical for an authentic paella.
- Add the Rice: Spread the sofrito evenly across the pan. Add the rice and stir for 1-2 minutes to toast it slightly and coat each grain with the flavored oil. This is the last time you’ll stir the paella!
- Add the Liquids: Pour in the warmed chicken broth, white wine, and saffron with its soaking water. Give the pan a gentle shake to distribute the liquid evenly. Bring to a simmer.
- Return the Chicken: Nestle the browned chicken thighs into the rice, skin-side up. Reduce heat to maintain a gentle simmer. Cook uncovered for 10 minutes.
- Add the Shrimp and Peas: Without stirring, gently press the shrimp into the partially cooked rice. Scatter the peas across the surface. Continue cooking until the rice is almost tender and most of the liquid is absorbed, about 10 minutes more.
- Listen for the Socarrat: In the final few minutes, listen for a faint crackling sound—this indicates the socarrat (crispy bottom layer) is forming. If you don’t hear it, increase the heat slightly for the last 1-2 minutes.
- Rest the Paella: Remove from heat, cover with aluminum foil or a clean kitchen towel, and let rest for 5-10 minutes. This allows the rice to finish cooking and flavors to meld.
- Finish and Serve: Uncover the paella, sprinkle with chopped parsley and a squeeze of fresh lemon juice. Bring the entire pan to the table and serve with lemon wedges on the side.
Troubleshooting Your Paella
Even experienced cooks encounter challenges with paella. Here’s how to address common issues:
| Problem | Possible Cause | Solution |
|---|---|---|
| Rice is undercooked | Not enough liquid or cooking time | Cover with foil and add 1/4 cup more hot broth, continue cooking |
| Rice is overcooked/mushy | Too much liquid or stirring after adding rice | Next time, reduce liquid by 1/2 cup and resist stirring |
| No socarrat (crispy bottom) | Heat too low or too much liquid | Increase heat for last 1-2 minutes and listen for crackling |
| Seafood overcooked | Added too early | Add shrimp only in the last 10 minutes of cooking |
| Uneven cooking | Pan too small or burner heat uneven | Use wider pan and rotate pan occasionally if needed |
| Bland flavor | Insufficient seasoning or sofrito | Season each layer and ensure sofrito is well-developed |
Paella Variations
While this chicken, chorizo, and shrimp version is my favorite, authentic paella comes in many regional variations:
- Paella Valenciana: The original, featuring rabbit, chicken, snails, and green beans.
- Paella de Marisco: Seafood-only version with various shellfish and sometimes fish.
- Paella Mixta: Mixed meat and seafood, similar to our recipe.
- Vegetable Paella: Made with seasonal vegetables and sometimes beans.
- Black Paella: Uses squid ink for a dramatic black color and rich flavor.
Serving Suggestions
I love to serve paella as the centerpiece of a Spanish-inspired meal. Here are some perfect companions:
- Simple Green Salad: With sherry vinaigrette to cut through the richness.
- Crusty Bread: For soaking up the flavorful juices.
- Spanish Olives: Marinated in herbs and orange zest.
- Gazpacho: A chilled soup starter in summer.
- Sparkling Water: With a slice of lemon or lime.
- Fresh Fruit: Especially oranges or watermelon for a refreshing dessert.
Storing and Reheating
Paella actually improves in flavor after a day, making leftovers something to look forward to:
| Storage Method | Container | Time | Notes |
|---|---|---|---|
| Refrigerator | Airtight container | 3-4 days | Rice absorbs more flavor overnight |
| Freezer | Freezer-safe container | Up to 1 month | Seafood texture may change slightly |
| Reheating (Stovetop) | Skillet with splash of broth | 5-7 minutes | Medium-low heat, covered |
| Reheating (Oven) | Oven-safe dish covered with foil | 15-20 min at 325°F | Best for preserving texture |
| Reheating (Microwave) | Microwave-safe dish | 2-3 minutes | Convenient but less ideal for texture |
The Cultural Significance of Paella
What makes paella more than just a delicious meal is its cultural importance in Spain. Traditional paella is not just about the ingredients—it’s about the ritual of preparation, the gathering of family and friends, and the shared experience of eating directly from the pan.
In Valencia, paella is typically prepared by men on Sundays while women rest from their typical cooking duties. It’s cooked outdoors over orange wood fires, creating a smoky flavor impossible to replicate indoors. The dish is then enjoyed in a leisurely fashion, with conversation flowing as freely as the meal itself.
By preparing this dish at home, you’re participating in a centuries-old tradition that celebrates community, local ingredients, and the joy of sharing food.
Frequently Asked Questions
Q: Can I make paella without a paella pan? A: Yes, you can use a large, wide skillet with at least 2-inch sides. The key is having a large surface area to allow rice to cook evenly and develop socarrat.
Q: Is it authentic to mix seafood and meat in paella? A: While purists might insist traditional Valencian paella contains only land ingredients, the mixed meat and seafood version (paella mixta) has become widely accepted throughout Spain and internationally.
Q: Can I make paella ahead of time for a party? A: Paella is best served fresh, but you can prepare all ingredients (chop vegetables, marinate chicken) ahead of time. For a party, consider making the paella part of the entertainment, letting guests watch the process.
Q: What can I substitute for saffron? A: While nothing truly replaces saffron’s unique flavor, a combination of turmeric (for color) and a pinch of paprika can work in a pinch. Saffron is expensive but only a small amount is needed.
Q: How do I know when the rice is done? A: The rice should be tender but still have some bite (al dente). Most liquid should be absorbed, and if you’re lucky, you’ll hear a slight crackling from the bottom of the pan as the socarrat forms.
Q: Can I use brown rice for a healthier version? A: While possible, brown rice requires different liquid ratios and cooking times. If using brown rice, increase broth by 1/2 cup and expect to add 10-15 minutes to cooking time.
Q: My paella doesn’t have that yellow color. What went wrong? A: The distinctive yellow comes from saffron. Make sure to steep saffron in hot water before adding, and use enough threads (about 1/2 teaspoon for this recipe).
Q: Is it okay to stir paella while cooking? A: After adding the rice, avoid stirring! This is crucial for proper texture and for developing the socarrat. Only give the pan a gentle shake if needed to distribute ingredients.
My Personal Paella Tips
After years of making this dish, I’ve developed some personal techniques that elevate my paella:
- Toast the rice: Spending just 1-2 minutes toasting the rice in the sofrito before adding liquid creates nuttier flavor and better texture.
- Use homemade stock: When possible, I make my own chicken stock with extra saffron and a bit of fish stock for depth.
- Patience is key: Resist the urge to increase heat to speed cooking. Low and slow ensures even cooking without burning.
- The rest is as important as the cook: That 5-10 minute rest period after cooking is not optional! It allows the rice to finish absorbing flavor and moisture.
- Serve from the pan: I always bring the entire pan to the table and serve directly from it. This preserves the experience and allows everyone to get some of the precious socarrat.
Paella isn’t just another recipe in my collection—it’s a celebration of ingredients, technique, and shared enjoyment. Each time I prepare this dish, I’m transported back to that beachside restaurant in Valencia, reminded that some culinary experiences truly can transform us. I hope this recipe brings a taste of Spanish sunshine to your table and creates memories as wonderful as those that inspired me to master this magnificent dish.
