I have always been intimidated by paella. It is one of those dishes that feels like you can only have in Spain after it’s made in a massive pan over a roaring fire. Then I remind myself that cooking at home is one of my favorite ways to transport myself around the world. This paella keeps the heart of the beloved dish, while also making it doable for young chefs without bringing fire safety into the mix. We use shrimp and chicken here, but you’re welcome to use one or the other, or any other meat or seafood you have lying around. Mussels are particularly beautiful in a paella.

Traditionally, paella has a socarrat, or crust, on the bottom of the pot. This adds flavor and crispness to the dish. Socarrat is one of the differences in risotto and paella, and it is the reason you do not stir paella after you have added all of the ingredients. If you stir, the rice never has the time it needs in contact with the bottom of the pan to get crispy.

Don’t be intimidated! If you can make a pot of rice, I guarantee you can make a decent paella. A skillet of paella is delicious, impressive, and good for feeding a party of people.

Happy cooking!

Shrimp and Chicken Paella

Ingredients

½ pound chicken thighs

2 Tablespoons olive oil

1 onion

1 red bell pepper

2 cups rice *see notes*

1 pinch of saffron 

4 cups vegetable broth

½ pound shrimp *see note*

½ pound tomatoes

Instructions

1. Dice your bell pepper. 
2. Dice your onion.
3. Cut chicken thighs into bite sized pieces. Wash your hands. 
4. Season chicken with salt and pepper. 
5. Add 2 Tablespoons oil to a large, deep skillet and heat on medium. 
6.  Add chicken and cook until nicely browned on both sides. 
7. While your chicken is cooking, warm your broth in a medium pot.
8. Add your onion and bell pepper to your chicken skillet and cook until soft and onion starts to turn clear. 
9. Add your 2 cups of rice. Stir until your rice looks like it is covered in oil and not dry. 
10. Add your 4 cups of hot broth and stir. 
11. Add your shrimp on top of the rice and don’t stir in. 
12. Don’t stir the paella anymore. Cook on medium high for 10 minutes. 
13. Add your tomatoes on top of your rice. Add ½ teaspoon salt and ¼ teaspoon black pepper. Gently stir your rice mixture. 
14. Cook for 10 more minutes. Taste the rice. If it still tastes crunchy, add ½ cup more water and continue cooking for 5 more minutes or until water is absorbed. If you smell any burning, lower your heat to medium low. 
15. Serve in the pot. If paella sticks to the bottom, that’s great! It’s called socarrat, and it means you made a successful paella. 

Notes

• Use rice that is labeled as “paella rice” or another short grain rice such as arborio or bomba
• If using frozen shrimp, make sure to thaw it overnight in the fridge. If you are like me, and often forget to thaw frozen things, open the bag of shrimp and pour them into a colander in the sink. Run a gentle stream of cold water over the shrimp until they are thawed (15 minutes or so). Make sure to wash your hands after touching raw shrimp!