Shrimp and Chicken Paella | How to make Paella | Easy Paella Recipe

Heat a paella pan over medium heat.

Add skinless boneless chicken thighs cut into big squares to the pan and cook until browned.

Add chopped red onions and bell peppers to the pan and cook until they start to soften.

Add minced garlic and cook for a minute to release the flavor.

Add saffron rice to the pan and toast it until it gets crunchy on the bottom.

Pour in about 4 cups of chicken stock, adjusting as necessary based on the amount of rice used.

Add half a cup of white wine to the mixture.

Cover the pan and let the rice absorb the liquid without stirring, allowing it to crisp up on the bottom.

Once the liquid is about 75% absorbed, add the shrimp to the pan and move it to the side to cook through.

Squeeze lemon juice over the top for added brightness before serving.

Check for the socarrat (crispy bottom) and serve once the liquid is fully absorbed.

Equipment Needed

Allergens