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Shrimp and chicken paella

Published on 17 June 2020 at 16:04

It's a regrettable prejudice that making paella is super difficult. It actually isn't, you just need to get some quality ingredients and have a lot of patience. The most important thing about a good paella is, in my opinion, a good socarrat! Socarrat is the crunchy underbelly of the rice, that forms as the broth evaporates and the rice starts caramalizing. To get it right, it's super important that you dont stir this paella because this can stop the process. If you follow this recipe, you will defenitely get it right!

RECIPE (4 persons)


  • 360gr good quality paella rice

  • 2 ripe tomatoes, chopped

  • 1 onion, chopped


  • 2 garlic cloves, chopped

  • 500ml good quality chicken/fish stock

  • 200ml dry white whine

  • 16 peeled shrimps

  • 1ts (spicy) smoked paprika powder

  • 4 chicken thighs, halved

  • 5 tbs olive oil

  • Around 10 threads of saffron


  1. Fry the onion in the oil for 5 min until the onion starts to brown. Meanwhile sear the chicken on each side. (Use a wooden spoon!)

  2. Add the garlic, fry for 2 min and then add the tomatoes, saffron, some salt and the paprika powder. Fry until the liquid has reduced.

  3. Mix in the rice and fry until transculent and then add the heated broth and wine.

  4. The chicken en cook for 10 min on high heat until the top layer of the rice shows on the surface. From this point on, do not stir!!

  5. Lower the heat, add the shrimp and cook for another 5 to 10 min until the liquid has evaporated and you can hear the rice frying. Fry at a low heat to get a good sofrito!

  6. Leave the paella to rest for 5 min, covered in aluminum foil. Enjoy!

Rating: 5 stars
2 votes

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