There’s something magical about the way a pan of Chicken Paella comes together—layer by layer, flavor by flavor, with rich aromas that instantly remind you why home cooking is worth every minute. For me, it started on a cool Sunday when I wanted to bring a taste of Spain to my small, buzzing kitchen.
This hearty one-pan dish gave me just that: color, comfort, and bold Mediterranean flair, all in a single spoonful. What I love most? This version is both protein-packed and deeply satisfying, making it a go-to for those looking to enjoy comfort food without going overboard.
In fact, paella made with lean chicken breast and loads of veggies can deliver over 35g of protein per serving—a perfect balance for muscle maintenance and energy.
Paella’s roots trace back to Valencia, where farmers and laborers would gather around open fires and share this humble rice dish.
And while the traditional method takes patience, this streamlined version stays true to its spirit—infused with smoky paprika, golden saffron, and juicy chorizo for depth.
Serve it with a side of Garlic Bread and a chilled pitcher of Red Sangria and you’ve got yourself a full-on fiesta.
Trust me, you’ll make this more than once.
What Makes This Recipe a Must-Try?
Let’s be real—some recipes just stick, and this one’s earned its spot. Here’s why I keep coming back to it (and why you probably will too):
- That paprika marinade? Game-changer: It transforms plain chicken into a bold, flavorful base with minimal effort. The kind of prep that feels lazy but tastes like you tried hard.
- All the protein, all in one pan: The mix of tender chicken, juicy shrimp, and spicy chorizo keeps me full and energized—no mid-afternoon snack cravings here.
- Perfect for family weekends or weekday leftovers: This is my go-to when I want something impressive yet low-maintenance. Plus, it reheats beautifully!
- It’s flexible—just like your schedule: I’ve swapped in brown rice, quinoa, even cauliflower rice on busy days. It adapts, and it still slaps.
- It looks (and smells) like a celebration: With those saffron-gold grains, bright peppers, and wafts of smoky goodness, this dish makes any night feel festive—even a random Tuesday.
Chicken Paella Recipe
Equipment
- Large shallow paella pan or wide skillet
- Zester or Grater
Ingredients
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- 2 teaspoons dried oregano
- salt and ground black pepper to taste
Paella:
- 2 pounds skinless boneless chicken breasts, cut into 2 inch pieces
- 2 tablespoons olive oil divided
- 3 cloves garlic crushed
- 1 teaspoon crushed red pepper flakes
- 2 cups uncooked short-grain white rice
- 1 pinch saffron threads
- 1 large bay leaf
- ½ bunch Italian flat leaf parsley chopped
- 1 quart chicken stock
- 2 medium lemons zested
- 2 tablespoons olive oil
- 1 medium Spanish onion chopped
- 1 medium red bell pepper coarsely chopped
- 1 pound shrimp peeled and deveined
- 1 pound chorizo sausage casings removed and crumbled
Instructions
- In a bowl, mix chicken with olive oil, paprika, oregano, salt, and pepper. Marinate for 15 minutes.
- Heat oil in a large pan, sauté garlic and red pepper flakes.
- Add rice, saffron, bay leaf, and parsley. Stir to coat with oil.
- Pour in chicken stock and lemon zest. Let it simmer.
- In another pan, sauté onion and bell pepper. Add to the rice.
- Add marinated chicken and chorizo to the rice mixture. Cook until chicken is browned.
- Place shrimp on top, cover, and cook until shrimp are pink and rice is tender.
- Garnish with parsley and serve hot with lemon wedges.
Nutrition
Best Cooking Tips For Chicken Paella!
- Layer your flavors—don’t rush them: Let the chorizo cook long enough to render its oils; that smoky fat is flavor gold for the rest of the pan.
- Sear the chicken, don’t steam it: Make sure your pan is hot enough so the chicken browns nicely. A good sear adds depth and prevents rubbery texture later.
- Avoid stirring once the liquid goes in: Real paella is about that golden crust at the bottom—the socarrat. Stirring too much ruins that crispy magic.
- Bloom your saffron properly: Instead of tossing it straight into the pan, steep the saffron threads in a tablespoon of warm stock for 5–10 minutes. The color and aroma will be next-level.
- Use wide, shallow cookware for even cooking: A deep pot traps steam and unevenly cooks the rice. Go for the widest pan you own to mimic traditional paella pans.
- Let it rest: After cooking, cover the pan with a clean kitchen towel and let the paella rest for 5–10 minutes. It helps the flavors settle and the texture firm up beautifully.
Quick Questions?
Q: Can I make this paella without seafood?
Ans: Absolutely! You can skip the shrimp and double up on chicken or chorizo—or even add veggies like mushrooms or artichoke hearts for extra texture.
Q: What’s the best rice to use for paella?
Ans: Short-grain rice like Bomba or Calasparra works best, but Arborio (risotto rice) is a decent backup. Just avoid long-grain rice—it won’t soak up flavors the same way.
Q: Can I prep this ahead of time?
Ans: Totally. Marinate the chicken and chop your veggies the night before. You can even measure out your spices and rice so everything’s ready to go.
Q: How do I know when the paella is done?
Ans: The rice should be tender but not mushy, and you should hear a gentle crackling sound from the bottom of the pan—hello, socarrat!
Q: Is saffron really necessary?
Ans: It adds that signature aroma and golden color, but if you’re in a pinch, a mix of smoked paprika and turmeric gives a similar vibe (just not the same depth).
