Chicken Paella Recipe
This Chicken Paella is a one-pan Spanish delight packed with juicy chicken, smoky chorizo, saffron-infused rice, and tender shrimp—a comforting, protein-rich meal perfect for sharing with family and friends.
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Calories: 736kcal
Servings: 8
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
Calories: 736kcal | Carbohydrates: 46g | Protein: 56g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 203mg | Sodium: 1204mg | Potassium: 778mg | Fiber: 1g | Sugar: 2g | Vitamin C: 31mg | Calcium: 73mg | Iron: 6mg