16 Tasty Chicken and Shrimp Paella Recipes

Unleash your inner chef with 16 tasty chicken and shrimp paella recipes perfect for quick weeknight dinners or festive gatherings. From savory classics to bold twists, each dish brings Spanish flair to your table. Ready to dive into flavor? Let’s cook!

Classic Spanish Chicken and Shrimp Paella

Oh, paella – this one-pan Spanish classic is pure comfort food magic. Juicy chicken, plump shrimp, and golden saffron rice come together for a dinner that looks fancy but is totally doable on a busy weeknight.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Paella

• Olive oil – 3 tbsp
• Chicken thighs (boneless, skinless) – 1 lb
• Large shrimp (peeled, deveined) – ½ lb
• Onion – 1 medium, diced
• Red bell pepper – 1, diced
• Green bell pepper – 1, diced
• Garlic – 4 cloves, minced
• Saffron threads – ¼ tsp
• Smoked paprika – 1 tsp
• Short-grain rice (Bomba or Arborio) – 2 cups
• Chicken broth – 4 cups
• Frozen peas – 1 cup
• Salt – 1 tsp
• Black pepper – ¼ tsp
• Lemon wedges – for serving

Instructions

1. Heat olive oil in a large paella pan or wide skillet over medium-high heat. Sear chicken thighs until golden brown, about 4 minutes per side. Remove and set aside.
2. Add shrimp to the pan and cook until pink and opaque, about 2 minutes per side. Remove and set aside with the chicken.
3. Reduce heat to medium. Add diced onion and bell peppers. Cook, stirring occasionally, until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add saffron threads and smoked paprika, stirring to coat the vegetables. Then add the rice and stir for 1 minute until the grains are glossy.
5. Pour in chicken broth, season with salt and pepper. Bring to a boil, then reduce to a gentle simmer. Nestle the chicken thighs back into the pan, submerging them slightly.
6. Cook uncovered, without stirring, for 20-25 minutes. The rice should be tender and most liquid absorbed. Pro tip: resist stirring to let a crispy socarrat form on the bottom – that's the best part!
7. In the last 5 minutes of cooking, scatter frozen peas over the rice and arrange the shrimp on top. Cover the pan with foil or a lid to warm the shrimp through.
8. Remove from heat and let the paella rest, covered, for 5 minutes. Serve with lemon wedges. Another tip: a wide, shallow pan helps the rice cook evenly, and resting locks in flavor.

Golden rice with a crunchy bottom, tender chicken, and sweet shrimp – every forkful is a texture party. The saffron and paprika give it a warm, smoky aroma that fills the kitchen. Grab a glass of Albariño and enjoy this fiesta on a plate!

Spicy Chorizo Chicken and Shrimp Paella

Brace yourself for a fiesta of flavors with this Spicy Chorizo Chicken and Shrimp Paella. It's loaded with smoky chorizo, tender chicken, and juicy shrimp, all kicked up with smoked paprika and red pepper flakes. Perfect for a weeknight dinner that feels like a party.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Paella

• Olive oil – 2 tbsp
• Chorizo – 8 oz, sliced
• Chicken thighs – 1 lb, boneless skinless, cut into chunks
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Arborio rice – 1½ cups
• Smoked paprika – 2 tsp
• Red pepper flakes – 1 tsp
• Canned diced tomatoes – 14.5 oz can
• Chicken broth – 3 cups
• Shrimp – ½ lb, peeled and deveined
• Frozen peas – ½ cup
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large, wide skillet over medium-high heat. Add chorizo and cook until browned, about 3 minutes, then remove with a slotted spoon.
2. Add chicken chunks to the pan and cook until golden on all sides, about 5 minutes. Remove and set aside.
3. Reduce heat to medium. Add diced onion and sauté until soft, about 3 minutes. Add garlic and cook 30 seconds.
4. Stir in Arborio rice, smoked paprika, red pepper flakes, and salt. Cook for 1 minute, coating the rice in oil and spices.
5. Pour in the canned diced tomatoes (with juice) and chicken broth. Stir to combine. Bring to a boil, then reduce to a simmer.
6. Return chorizo and chicken to the pan. Cover and cook for 20 minutes, without stirring, until rice is tender and liquid is mostly absorbed. Tip: Avoid stirring to allow a crispy bottom layer called socarrat.
7. Nestle shrimp and frozen peas into the rice. Cover and cook 5 more minutes, until shrimp are pink and cooked through.
8. Remove from heat and let rest, covered, for 5 minutes. Tip: Resting helps the flavors meld and the rice finish absorbing steam.
9. Fluff gently with a fork before serving. Tip: Serve directly from the pan for a rustic look.

A truly fiery and satisfying dish, this paella brings the heat and the flavor. Serve it straight from the pan with lemon wedges for a bright finish.

Lemon Herb Chicken and Shrimp Paella

A bright and vibrant one-pan meal that's perfect for busy weeknights! This Lemon Herb Chicken and Shrimp Paella combines citrusy zing with earthy rosemary and thyme. You'll love how the flavors meld together in under an hour.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Produce

• Lemons – 2
• Yellow onion – 1 medium
• Garlic cloves – 4
• Fresh rosemary – 2 sprigs
• Fresh thyme – 4 sprigs
• Red bell pepper – 1
• Frozen peas – ½ cup

Protein

• Boneless skinless chicken thighs – 1½ lbs
• Large shrimp – 1 lb

Pantry

• Olive oil – 3 tbsp
• Dry white wine – ½ cup
• Chicken broth – 3 cups
• Paella rice – 2 cups
• Saffron threads – pinch
• Salt – 1 tsp
• Black pepper – ½ tsp
• Smoked paprika – 1 tsp

Instructions

1. Pat chicken dry; season with 1 tsp salt, ½ tsp pepper, 1 tsp paprika. Heat 2 tbsp oil in pan over medium-high. Brown chicken in batches, 4 min per side. Transfer to plate.
2. Add remaining 1 tbsp oil. Sauté diced onion, bell pepper, and minced garlic until softened, about 3 min.
3. Add 2 cups rice; stir 1 min to toast lightly (this adds nutty flavor).
4. Pour in ½ cup wine; cook, stirring, until mostly evaporated, about 1 min.
5. Add 3 cups broth, saffron, rosemary, thyme, and zest of 1 lemon. Bring to a boil.
6. Return chicken to pan. Reduce heat to low, cover partially, and simmer 18-20 min without stirring – this creates a crispy bottom crust.
7. Arrange 1 lb shrimp and ½ cup peas on top. Cover and cook 5 min until shrimp are pink.
8. Remove from heat. Squeeze juice of 1 lemon over paella, discard herb sprigs, and let rest covered 5 min before serving. Fluff gently with a fork.

Zesty and full of sunshine, this paella is a showstopper with its tender chicken, plump shrimp, and perfectly cooked rice. The lemon and herbs brighten every bite, making it a refreshing twist on traditional paella. Serve it straight from the pan with a glass of dry white wine for a complete dinner.

Coconut Curry Chicken and Shrimp Paella

Savor the fusion of Spanish and Thai flavors in this one-pan wonder. Coconut milk and red curry paste give traditional paella a creamy, spicy twist, while chicken and shrimp keep it hearty. It’s dinner, but make it an adventure.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Paella

• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Red bell pepper – 1, sliced
• Boneless skinless chicken thighs – 1 lb, cut into bite-sized pieces
• Large shrimp – 1/2 lb, peeled and deveined
• Red curry paste – 2 tbsp
• Short-grain rice (paella or arborio) – 1 1/2 cups
• Chicken broth – 2 cups
• Coconut milk (full-fat) – 1 can (13.5 oz)
• Frozen peas – 1/2 cup
• Salt – 1 tsp
• Fresh cilantro – chopped, for garnish
• Lime wedges – for serving

Instructions

1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and sliced bell pepper; cook until soft, about 5 minutes. (Tip: Don't rush the sofrito – it builds a deeper flavor base.)
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chicken pieces; cook until browned on all sides, about 4-5 minutes. (Work in batches if your pan gets crowded.)
5. Add the shrimp; cook just until pink, about 2 minutes, then remove and set aside. (Tip: Remove promptly to avoid rubbery shrimp.)
6. Stir in the red curry paste; cook for 1 minute until fragrant.
7. Add the rice; stir to coat with the oil and paste.
8. Pour in the chicken broth and coconut milk; stir to combine. Bring to a boil.
9. Reduce heat to low; simmer uncovered without stirring for 15-20 minutes until the rice is tender and the liquid is absorbed. (Tip: Resist stirring – it helps form the coveted socarrat crust.)
10. Sprinkle the frozen peas over the top and cover the pan; cook for 2 minutes.
11. Return the cooked shrimp to the pan; cook for 1 minute until heated through.
12. Season with 1 tsp salt; fluff the rice gently with a fork.
13. Garnish with chopped cilantro and serve with lime wedges.

Bursting with creamy coconut heat and a hint of smokiness from the curry paste, this paella is a weeknight escape. Serve it straight from the pan for a casual dinner that feels like a fiesta.

Tomato Basil Chicken and Shrimp Paella

A vibrant twist on classic paella, this one-pot wonder brings together juicy chicken, succulent shrimp, and a rich tomato-basil sauce that’s finished with a sprinkle of Parmesan. It’s the perfect weeknight dinner that feels fancy but comes together in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Produce

• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Roma tomatoes – 3 large, chopped
• Fresh basil – ¼ cup, chopped

Protein

• Boneless skinless chicken thighs – 1 lb, cut into bite-sized pieces
• Large shrimp – 1 lb, peeled and deveined

Pantry

• Arborio rice – 1 cup
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Dairy

• Parmesan cheese – ½ cup, grated

Instructions

1. Heat 2 tbsp olive oil in a large skillet or paella pan over medium-high heat.
2. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pan, add diced onion and minced garlic; sauté for 2 minutes until softened.
4. Stir in chopped tomatoes and cook for 3 minutes until they release their juices.
5. Add rice, chicken broth, salt, and pepper; bring to a boil. (Tip: For extra flavor, use homemade chicken broth.)
6. Reduce heat to low, cover, and simmer for 15 minutes. (Tip: Don't stir the rice too much after adding broth to keep it creamy.)
7. Uncover, return chicken to pan, and stir in shrimp. Cook for 5 more minutes until shrimp are pink and rice is tender. (Tip: Shrimp cook quickly, so add them last to avoid overcooking.)
8. Sprinkle with fresh basil and grated Parmesan cheese; let rest for 2 minutes before serving. (Tip: Letting the paella rest melds the flavors together.)

Made with just a handful of ingredients, this paella is surprisingly rich and satisfying. The combination of tender chicken, plump shrimp, and the bright tomato-basil finish will have you coming back for seconds. Serve it straight from the pan with a side of crusty bread to soak up every last bit of sauce.

Roasted Red Pepper and Garlic Chicken and Shrimp Paella

U typically think of paella as a fancy restaurant dish, but this roasted red pepper and garlic chicken and shrimp paella is totally doable at home. It's packed with smoky, savory flavor and comes together in one pan. Perfect for a weekend dinner that feels special but doesn't require a culinary degree.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• Olive oil – 2 tbsp
• Chicken thighs – 1 lb boneless, skinless
• Salt – 1 tsp
• Black pepper – ½ tsp
• Onion – 1 medium, diced
• Garlic – 4 cloves, minced
• Red bell peppers – 2, sliced
• Smoked paprika – 2 tsp
• Bomba or short-grain rice – 1½ cups
• Chicken broth – 3 cups
• Saffron threads – a pinch (optional)
• Shrimp – ½ lb peeled, deveined
• Frozen peas – ½ cup

Instructions

1. Season the chicken thighs with ½ tsp salt and ¼ tsp black pepper.
2. Heat 1 tbsp olive oil in a large paella pan or wide skillet over medium-high heat.
3. Sear the chicken for 4 minutes per side, until golden brown. Transfer to a plate and set aside.
4. Reduce heat to medium. Add remaining 1 tbsp olive oil.
5. Sauté the onion for 3 minutes, until soft. Add garlic and cook for 1 minute, stirring often.
6. Add the sliced red bell peppers and cook for 5 minutes, until charred in spots.
7. Stir in the smoked paprika and cook for 30 seconds until fragrant.
8. Add the rice and stir to coat with the oil and spices for 1 minute. Tip: Do not stir the rice once you add the broth—this helps create the crispy bottom crust called socarrat.
9. Pour in the chicken broth and add the saffron (if using) and remaining ½ tsp salt and ¼ tsp pepper. Tip: Use hot broth to reduce cooking time.
10. Bring to a boil, then reduce to a simmer. Arrange the seared chicken thighs on top of the rice. Cook uncovered for 15 minutes.
11. After 15 minutes, nestle the shrimp into the rice, pushing them slightly in. Tip: Don't stir—just gently place them.
12. Scatter the frozen peas over the top. Continue cooking for another 10 minutes, until the rice is tender and the liquid is absorbed.
13. Remove the pan from heat, cover with a clean kitchen towel, and let rest for 5 minutes. This allows the flavors to meld and the rice to finish steaming.

H the result is a vibrant, smoky paella with juicy chicken and tender shrimp nestled in perfectly cooked rice. The charred red peppers and garlic infuse every bite with sweetness and depth. Serve it straight from the pan with a squeeze of lemon for a bright finish.

Cheesy Baked Chicken and Shrimp Paella

Picture this: you’ve got a busy weeknight but still want something impressive. This Cheesy Baked Chicken and Shrimp Paella is your answer—it’s all made in one pan with gooey mozzarella and Parmesan for a golden crust. Trust me, your family will ask for seconds.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• Olive oil – 2 tbsp
• Onion – 1 cup, diced
• Garlic – 3 cloves, minced
• Chicken thighs – 1 lb, boneless skinless, cut into bite-sized pieces
• Shrimp – 1/2 lb, peeled and deveined
• Smoked paprika – 1 tsp
• Turmeric – 1/2 tsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Long-grain white rice – 1 cup
• Chicken broth – 2 cups
• Diced tomatoes (canned) – 1 cup
• Frozen peas – 1/2 cup
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – 1/2 cup, grated

Instructions

1. Preheat oven to 375°F.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 4 minutes. Stir in garlic for 30 seconds. (Tip: Don’t let garlic burn—it’ll turn bitter.)
3. Add chicken pieces and cook until browned on all sides, about 5 minutes. Then add shrimp and cook just until pink, 2 minutes total. Remove chicken and shrimp to a plate.
4. Stir in smoked paprika, turmeric, salt, and black pepper; cook 1 minute until fragrant. Add rice and toss to coat with oil and spices.
5. Pour in chicken broth and diced tomatoes with their juices. Bring to a simmer, then reduce heat to low and cook, uncovered, for 15 minutes, stirring occasionally. (Tip: Don’t stir too often or rice gets sticky; just a gentle stir once or twice.)
6. Stir in frozen peas and return chicken and shrimp to the skillet. Sprinkle mozzarella and Parmesan evenly over the top.
7. Transfer skillet to oven and bake for 20–25 minutes, until cheese is melted and bubbling and rice is tender. (Tip: For an extra golden crust, broil for the last 2 minutes—keep an eye on it.)
8. Let rest for 5 minutes before serving. Fluff with a fork.

Creamy from the melted cheese, with a slight smoky kick from the paprika, each bite delivers succulent chicken and plump shrimp. Serve it straight from the skillet with a side of lemon wedges to brighten things up—your new weeknight hero is here.

Low-Carb Cauliflower Chicken and Shrimp Paella

You're going to love this low-carb twist on a classic paella! With tender chicken, juicy shrimp, and cauliflower rice soaked in savory saffron broth, it's a satisfying, high-protein dinner that comes together in one pan. Perfect for a quick weeknight meal that feels fancy but fits your macros.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Produce

• Head of cauliflower (or 4 cups cauliflower rice)
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Red bell pepper – 1, diced
• Tomato – 1 medium, diced

Protein

• Boneless, skinless chicken thighs – 1 pound, cut into bite-sized pieces
• Raw shrimp, peeled and deveined – 1/2 pound

Pantry

• Olive oil – 3 tablespoons
• Chicken broth – 1 ½ cups
• Saffron threads – a pinch (or ½ teaspoon turmeric)
• Smoked paprika – 1 teaspoon
• Salt – ½ teaspoon (more to taste)
• Black pepper – ¼ teaspoon
• Lemon – 1, cut into wedges for serving

Instructions

1. If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Set aside.
2. Season the chicken pieces with salt, pepper, and ¼ teaspoon of the smoked paprika. Pat shrimp dry and season with a pinch of salt.
3. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium-high heat. Sear the chicken for 4–5 minutes, until golden brown on all sides. Remove chicken to a plate.
4. Add the remaining 1 tablespoon oil. Sauté diced onion and bell pepper for 3 minutes until soft. Stir in garlic and diced tomato; cook 1 minute more.
5. Add the cauliflower rice, remaining smoked paprika, saffron (or turmeric), and salt. Stir well to coat the cauliflower in the spices.
6. Pour in the chicken broth, bring to a simmer. Return the chicken to the pan, nestling it into the rice. Cook uncovered for 8 minutes.
7. Arrange the shrimp on top of the paella. Cover the pan and cook 3–4 minutes, until shrimp are pink and opaque. Tip: Don't overcook shrimp—they cook fast, so watch closely!
8. Remove from heat and let rest 2 minutes. Tip: Letting it rest helps the flavors meld. For extra texture, you can turn the heat to high for the last 30 seconds to crisp the bottom (socarrat).

Just before serving, squeeze fresh lemon juice over the top for a bright, citrusy finish. The combination of tender chicken, succulent shrimp, and fluffy cauliflower rice with a hint of saffron is incredibly satisfying. It's a guilt-free, one-pan wonder that feels indulgent but keeps you on track with your health goals.

One-Pot Chicken and Shrimp Paella

This one-pot chicken and shrimp paella brings the flavors of Spain to your kitchen without the fuss. With a quick homemade sofrito and a pinch of saffron, you get a vibrant, satisfying meal in under an hour. It's perfect for busy nights when you want something impressive.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Sofrito

• Olive oil – 2 tbsp
• Onion – 1 medium (diced)
• Garlic – 3 cloves (minced)
• Bell pepper – 1 (diced)
• Tomato – 1 (diced)

Paella

• Chicken thighs – 1 lb (boneless, skinless)
• Shrimp – ½ lb (peeled and deveined)
• Short-grain rice – 1½ cups
• Chicken broth – 3 cups
• Saffron – a generous pinch
• Paprika – 1 tsp
• Salt – 1 tsp
• Frozen peas – ½ cup
• Lemon wedges – for serving

Instructions

1. Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add onion, garlic, bell pepper, and tomato; cook until softened, about 5 minutes. Tip: Don't rush the sofrito—a deep flavor base is key.
2. Season chicken thighs with salt and paprika. Push sofrito to the sides of the pan and add the chicken in a single layer. Cook until golden brown on both sides, about 4 minutes per side. Remove chicken and set aside.
3. Add rice to the pan and stir to coat with the oil and sofrito for 1 minute. Tip: Use short-grain rice like Bomba or Calasparra for the best texture.
4. In a small bowl, crumble saffron into the warm chicken broth and swirl to infuse. Pour the broth into the pan and bring to a boil. Tip: Resist the urge to stir the rice after adding liquid—this helps form the socarrat crust.
5. Return the chicken to the pan, nestling it into the rice. Reduce heat to low and simmer uncovered for 15 minutes. Don't stir.
6. After 15 minutes, place the shrimp and peas on top of the rice. Cover the pan with a lid or foil and cook an additional 5 minutes, until shrimp are pink and rice is tender.
7. Remove from heat and let rest, covered, for 5 minutes. Tip: Letting it rest allows the rice to absorb any remaining liquid and the socarrat to set.
8. Serve with lemon wedges for squeezing over the top.

Keep an eye on that bottom layer—the socarrat is a crispy, golden treasure. A squeeze of lemon brightens every bite, and a simple side salad rounds out the meal. Enjoy this one-pan wonder any night of the week.

Grilled Chicken and Shrimp Paella

Ready for a backyard showstopper? This grilled chicken and shrimp paella brings all the smoky, charred goodness of the grill to your table, with bright lime and fresh cilantro cutting through the richness. It’s easier than you think—and way more fun than a stovetop version.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Main

• Chicken thighs, boneless skinless – 1 lb
• Salt – 1 tsp
• Black pepper – ½ tsp
• Smoked paprika – 2 tsp
• Olive oil – 3 tbsp
• Yellow onion, diced – 1 medium
• Red bell pepper, diced – 1
• Garlic, minced – 4 cloves
• Short-grain paella rice – 2 cups
• Chicken broth – 4 cups
• Saffron threads – ½ tsp
• Shrimp, peeled and deveined – 1 lb
• Lime – 2 (juiced and wedged)
• Fresh cilantro, chopped – ¼ cup

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Season chicken thighs with ½ tsp salt, ¼ tsp pepper, and 1 tsp smoked paprika.
3. Grill chicken for 5–7 minutes per side, until internal temperature reaches 165°F. Transfer to a plate and set aside.
4. In a large cast-iron skillet or paella pan, heat olive oil on the grill over medium heat.
5. Sauté diced onion and bell pepper until soft, about 3 minutes.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Stir in the rice and remaining 1 tsp smoked paprika; cook for 1 minute, coating the grains.
8. Pour in chicken broth and crumble in saffron threads. Add remaining ½ tsp salt and ¼ tsp pepper. Stir.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
10. While rice cooks, season shrimp with a pinch of salt and a squeeze of lime juice.
11. Grill shrimp for 2–3 minutes per side until pink and opaque.
12. After 15 minutes, nestle the grilled chicken and shrimp into the rice.
13. Cover and cook for another 10 minutes, or until rice is tender and liquid is absorbed.
14. Remove from grill. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro.
15. Let rest for 5 minutes before serving.

Served straight from the grill, this paella has a wonderful smoky depth from the charred chicken and shrimp. The rice absorbs all those flavors, while the lime and cilantro add a fresh pop. Perfect for a summer dinner party—or just a Tuesday night when you want something special.

Dairy-Free Chicken and Shrimp Paella

Fancy a taste of Spain without the dairy? This chicken and shrimp paella is packed with flavor from olive oil and smoky spices—no cheese needed. It’s a one-pan wonder that’s perfect for a relaxed dinner with friends.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• Olive oil – 3 tbsp
• Chicken thighs – 1 lb (boneless, skinless)
• Shrimp – ½ lb (peeled and deveined)
• Onion – 1 medium (diced)
• Garlic – 4 cloves (minced)
• Bell pepper – 1 (diced)
• Tomato – 1 (diced)
• Smoked paprika – 2 tsp
• Saffron – ¼ tsp (crushed)
• Short-grain rice – 1½ cups
• Chicken broth – 3 cups (dairy-free)
• Peas – ½ cup (frozen)
• Lemon – 1 (cut into wedges)
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat 2 tbsp olive oil in a large paella pan or wide skillet over medium-high heat.
2. Season chicken thighs with ½ tsp salt and ¼ tsp pepper. Add to the pan and cook for 5-6 minutes per side until golden brown. Transfer to a plate.
3. In the same pan, add shrimp and cook for 1-2 minutes per side just until pink. Remove and set aside with the chicken.
4. Reduce heat to medium. Add remaining 1 tbsp olive oil, then the onion, bell pepper, and garlic. Sauté for 4-5 minutes until softened.
5. Stir in the diced tomato, smoked paprika, and crushed saffron. Cook for 2 minutes until fragrant.
6. Add the rice and stir for 1-2 minutes to coat with the oil and spices.
7. Pour in the chicken broth, add remaining ½ tsp salt, and bring to a boil. Then reduce heat to a steady simmer.
8. Return the chicken to the pan, nestling it into the rice. Cook uncovered for 20 minutes without stirring (tip: resist the urge to mix—it helps form the crispy socarrat bottom).
9. After 20 minutes, scatter the peas over the rice and arrange the shrimp on top. Continue cooking for 5-7 more minutes until the rice is tender and most liquid is absorbed.
10. Remove from heat, cover with a clean towel, and let rest for 5 minutes (tip: this allows the rice to finish steaming and firm up).
11. Squeeze lemon wedges over the top, then serve straight from the pan (tip: for extra crunch, let the bottom char slightly before serving).

Keep leftovers? This paella tastes even better the next day—just reheat with a splash of broth to revive the rice. The combination of smoky chicken, sweet shrimp, and tender peas makes every bite a little treasure.

Gluten-Free Chicken and Shrimp Paella

Zesty and colorful, this gluten-free chicken and shrimp paella is a one-pan wonder that brings big Spanish flavors to your table. Using tamari instead of soy sauce keeps it gluten-free without sacrificing depth. Perfect for a weeknight dinner or a casual gathering.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• Olive oil – 3 tbsp
• Boneless skinless chicken thighs – 1 ½ lbs
• Salt – 1 tsp
• Black pepper – ½ tsp
• Smoked paprika – 2 tsp
• Onion – 1 medium, diced
• Red bell pepper – 1, sliced
• Garlic – 4 cloves, minced
• Short-grain white rice – 2 cups
• Saffron threads – ½ tsp
• Chicken broth – 4 cups
• Tamari (gluten-free soy sauce) – 2 tbsp
• Large shrimp – 1 lb, peeled and deveined
• Frozen peas – ½ cup

Instructions

1. Season chicken thighs with salt, pepper, and smoked paprika. Set aside.
2. Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 4 minutes per side. Remove and set aside.
3. In the same pan, add onion and bell pepper; sauté until softened, about 5 minutes. Add garlic and cook 1 minute.
4. Add rice and stir to coat with oil, toasting for 2 minutes.
5. Sprinkle saffron threads into the chicken broth and stir. Pour broth into the pan along with tamari. Bring to a boil.
6. Nestle chicken pieces back into the rice, reduce heat to low, and cook uncovered for 15 minutes. Tip: Do not stir after this point to help develop a crispy socarrat crust.
7. Arrange shrimp on top, nestling them into the rice. Cook another 5-7 minutes until shrimp are pink and rice is tender.
8. Remove from heat, cover with foil or a lid, and let rest for 5 minutes. Tip: The residual steam finishes cooking the seafood. Sprinkle peas on top and serve.

Served with a squeeze of fresh lemon and a sprinkle of parsley, each bite is a burst of savory goodness. The rice stays tender with a slightly crispy bottom, while the shrimp stay juicy. Leftovers (if any) are even better the next day!

Mediterranean Chicken and Shrimp Paella

You know that feeling when you want something hearty but also bright and fresh? That's exactly where this Mediterranean Chicken and Shrimp Paella comes in. It's a one-pan wonder that packs in juicy chicken, tender shrimp, and all those tangy, briny flavors you crave.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Paella

• Olive oil – 3 tbsp
• Chicken thighs – 1 lb (boneless, skinless), cut into bite-sized pieces
• Shrimp – 1 lb, peeled and deveined
• Yellow onion – 1 medium, diced
• Garlic – 4 cloves, minced
• Red bell pepper – 1, diced
• Arborio rice – 1 ½ cups
• Chicken broth – 3 cups
• Saffron threads – ¼ tsp, crushed
• Salt – 1 tsp
• Black pepper – ½ tsp
• Smoked paprika – 1 tsp

For Finishing

• Artichoke hearts – 1 can (14 oz), drained and halved
• Kalamata olives – ½ cup, pitted and halved
• Feta cheese – ½ cup, crumbled
• Fresh oregano – 2 tbsp, chopped
• Lemon wedges – for serving

Instructions

1. Heat 2 tbsp olive oil in a large, wide skillet (12-inch with a lid) over medium-high heat.
2. Season chicken with salt, pepper, and smoked paprika. Cook chicken for 5-6 minutes until golden brown on all sides. Remove chicken and set aside.
3. Add remaining 1 tbsp oil to the pan. Sauté onion, garlic, and bell pepper for 3 minutes until softened.
4. Stir in Arborio rice and cook for 1 minute, coating the grains.
5. Pour in chicken broth and add crushed saffron. Bring to a boil over high heat.
6. Return chicken to the pan. Reduce heat to low, cover, and simmer for 20 minutes.
7. After 20 minutes, uncover and gently nestle shrimp into the rice. Cover and cook for 5 more minutes until shrimp are pink and opaque.
8. Remove from heat. Stir in artichoke hearts and olives. Let rest, covered, for 5 minutes. Tip: Don't stir too much after adding shrimp to keep the rice from becoming gummy.
9. Sprinkle with feta and fresh oregano. Serve with lemon wedges. Tip: For a crispy bottom (socarrat), let the paella sit uncovered on low heat for 2-3 minutes before serving.

Every bite brings a burst of Mediterranean sunshine — the briny olives, tender artichokes, and salty feta play perfectly against the rich, saffron-infused rice. Enjoy it straight from the pan with a squeeze of lemon, and watch it disappear.

Smoky BBQ Chicken and Shrimp Paella

Unexpectedly delicious, this smoky BBQ chicken and shrimp paella blends Spanish tradition with Southern flair. It's a one-pan wonder that'll wow your family without stressing you out.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• Olive oil – 2 tbsp
• Boneless skinless chicken thighs – 1 lb
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Red bell pepper – 1, diced (optional)
• Smoked paprika – 1 tsp
• Jasmine or long-grain rice – 1 cup
• Chicken broth – 2 cups
• BBQ sauce – 1/2 cup
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Frozen peas – 1/2 cup
• Large shrimp, peeled and deveined – 1/2 lb

Instructions

1. Heat olive oil in a large, deep skillet or paella pan over medium-high heat.
2. Season chicken thighs with salt and pepper, then brown them in the hot oil, about 4 minutes per side. Remove and set aside.
3. In the same pan, sauté onion and garlic until softened, about 2 minutes. Add bell pepper if using and cook 1 more minute.
4. Stir in smoked paprika and rice, coating the grains for 1 minute to toast lightly.
5. Pour in chicken broth and BBQ sauce, scraping up any browned bits. Season with salt and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes. Tip: Don't stir the rice after this point to allow a crust to form.
7. Add the chicken thighs back in, nestling them into the rice. Sprinkle frozen peas on top. Cover and cook 5 minutes.
8. Arrange shrimp on top of the paella, pressing them gently into the rice. Cover and cook another 5 minutes until shrimp are pink and opaque. Tip: Let the paella rest off heat for 5 minutes before serving for better texture.

Don't be surprised if this becomes your new go-to weeknight dinner. The smoky BBQ kick pairs perfectly with the tender chicken and juicy shrimp, and that little crusty rice layer? Pure magic.

Garlic Butter Chicken and Shrimp Paella

When you need a show-stopping meal without the fuss, this garlic butter chicken and shrimp paella is your new go-to. It's rich, savory, and all made in one pan—weeknight magic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chicken and Shrimp

• Chicken thighs, boneless skinless – 1 lb
• Shrimp, large peeled – 1/2 lb
• Garlic, minced – 6 cloves
• Butter – 4 tbsp
• Olive oil – 2 tbsp

For the Paella

• Onion, diced – 1 medium
• Bell pepper, diced – 1
• Saffron threads – a pinch
• Paprika – 1 tsp
• Rice, short-grain – 2 cups
• Chicken broth – 4 cups
• Lemon juice – from 1 lemon
• Parsley, chopped – 1/4 cup
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Frozen peas – 1/2 cup

Instructions

1. Season chicken thighs with ½ tsp salt and ¼ tsp pepper. In a large paella pan or wide skillet, heat olive oil over medium-high heat. Sear chicken, skin-side down if skin-on (but using boneless skinless), about 4 minutes per side until golden. Remove and set aside.
2. In the same pan, add 2 tbsp butter and minced garlic. Cook 30 seconds until fragrant. Add shrimp and cook 1-2 minutes per side until pink. Remove shrimp with garlic butter drizzled over; set aside.
3. Reduce heat to medium. Add remaining 2 tbsp butter, onion, and bell pepper. Sauté 4 minutes until soft. Stir in saffron and paprika; cook 1 minute.
4. Add rice and stir to coat with the oil and spices, toasting for 2 minutes.
5. Pour in chicken broth, remaining ½ tsp salt, and ¼ tsp pepper. Increase heat to high and bring to a boil, then reduce to a simmer. Arrange chicken thighs on top (do not stir). Cook uncovered for 20 minutes.
6. After 20 minutes, sprinkle peas over the rice. Nestle the shrimp back into the pan. Cook another 8-10 minutes until liquid is absorbed and rice is tender. For a crispy bottom crust (socarrat), increase heat to high for the last 60 seconds.
7. Remove from heat, cover with foil, and let rest 5 minutes. Squeeze lemon juice over the top and sprinkle with fresh parsley.
8. Tip: Don't stir the rice after adding broth—this helps develop the crust. For extra richness, use homemade broth. Letting the paella rest is key for the flavors to meld.

Perfect for a dinner party or a cozy night in, the crispy bottom crust (socarrat) is a total game-changer. Serve with extra lemon wedges and a simple green salad.

Asian Fusion Chicken and Shrimp Paella

Zipping together Spanish tradition and Asian flavors, this fusion paella brings soy sauce and ginger to the party. It's a one-pan wonder that'll wow your weeknight dinner with minimal cleanup.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Paella

• Vegetable oil – 2 tbsp
• Chicken thighs, boneless skinless – 1 lb
• Shrimp, large peeled – ½ lb
• Jasmine rice – 1½ cups
• Chicken broth – 3 cups
• Red bell pepper, diced – 1
• Peas – ½ cup
• Green onions, sliced – 4
• Salt – ½ tsp
• Pepper – ¼ tsp

For the Asian Marinade

• Soy sauce – 3 tbsp
• Sesame oil – 2 tbsp
• Fresh ginger, grated – 1 tbsp
• Garlic cloves, minced – 3

Instructions

1. In a bowl, whisk together soy sauce, sesame oil, grated ginger, and minced garlic. Place chicken thighs and shrimp in the marinade, toss to coat, and set aside for 10 minutes.
2. Heat vegetable oil in a large paella pan or skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear for 3–4 minutes per side until golden. Transfer chicken to a plate.
3. Add shrimp to the pan and cook for 1–2 minutes per side until pink. Transfer to the plate with chicken.
4. Add jasmine rice to the pan and toast for 2 minutes, stirring frequently, until lightly golden. This step adds nutty flavor and prevents mushiness.
5. Pour in the reserved marinade and chicken broth. Stir in diced red bell pepper, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 15–18 minutes, without stirring, until rice is tender and liquid is absorbed.
6. Nestle the cooked chicken and shrimp back into the rice. Sprinkle peas over the top. Cover the pan and let rest for 5 minutes — this steams the peas and allows the rice to set.
7. Fluff the paella gently with a fork. Scatter sliced green onions on top and serve directly from the pan.

For a perfect finish, let the rice develop a crispy socarrat on the bottom by increasing heat in the last 2 minutes. The savory soy-ginger broth soaks into every grain, while the juicy chicken and tender shrimp make each bite a delight. Spoon it onto plates and enjoy the blend of textures.

Conclusion

Uncover a world of flavor with these 16 tasty paella recipes, blending chicken and shrimp in every bite. Perfect for cozy dinners or festive gatherings, they’re guaranteed to please. Try a few, then drop your favorite in the comments and pin this roundup on Pinterest to share the love!

You May Like:

13 Delicious Pound Cake Recipes for Every Occasion 19 Delicious Stuffed Potato Recipes Easy-to-Make 20 Delicious Hot Brown Recipes Classic 18 Decadent Dirt Cake Recipes for Chocolate Lovers