Authentic Spanish One-Pot Paella with Chicken and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant saffron-infused rice dish cooked in a single pan with tender chicken, plump shrimp, and smoked paprika, capturing the essence of a Spanish seaside market. This spanish-inspired one pot (mediterranean) ready in about 60 minutes pairs chicken thighs, shrimp, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 25 min Cook: 35 min Serves 4 Spanish cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, then sear chicken skin-side down for 5 minutes until golden brown, flip, and cook 3 more minutes.
  2. Step 2: Remove chicken, add 1 tbsp olive oil, and sauté 1/2 cup diced onion and 3 minced garlic cloves until soft and fragrant (about 3 minutes).
  3. Step 3: Stir in 1.5 cups arborio rice, 1/4 tsp saffron threads, and 1 tsp paprika, cooking for 2 minutes until rice is toasted and aromatic.
  4. Step 4: Pour in 3 cups chicken broth, return chicken to pot, and bring to a gentle simmer—do not stir. Cook uncovered for 15 minutes, then arrange shrimp and 1/2 cup pimento peppers evenly over rice.
  5. Step 5: Cover with a lid, reduce heat to low, and cook for 10 minutes until rice is tender and liquid is absorbed. Rest 5 minutes, then scatter 1/2 cup snap peas and garnish with lemon wedges.

Frequently asked questions

How long does Authentic Spanish One-Pot Paella with Chicken and Shrimp take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic Spanish One-Pot Paella with Chicken and Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Authentic Spanish One-Pot Paella with Chicken and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic Spanish One-Pot Paella with Chicken and Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentic Spanish One-Pot Paella with Chicken and Shrimp?

Spanish one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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