Saffron-Infused Chicken and Shrimp Paella

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A fragrant Spanish rice dish with tender chicken, plump shrimp, and a golden saffron hue, simmered with bell peppers and tomatoes. This spanish-inspired one pot ready in about 55 minutes pairs pounds chicken thighs, ounces shrimp, teaspoon saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Ingredients

• 1.5 pounds chicken thighs
• 12 ounces shrimp
• 1/4 teaspoon saffron threads
• 1.5 cups arborio rice
• 3 cups chicken broth
• 1 teaspoon smoked paprika
• 1 onion
• 2 cloves garlic
• 1 bell pepper
• 1 tomato

Instructions

1. Step 1: Pat 1.5 pounds chicken thighs dry, season with 1 teaspoon smoked paprika and 1/2 teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium-high heat and brown chicken for 5 minutes per side. Remove and set aside.
2. Step 2: Dice 1 onion, 1 bell pepper, and 1 tomato. Mince 2 garlic cloves. Sauté onions and bell peppers in the same skillet for 5 minutes until softened.
3. Step 3: Add 1.5 cups arborio rice and stir for 2 minutes. Add 1/4 teaspoon saffron threads and cook for 1 minute until aromatic.
4. Step 4: Pour in 3 cups chicken broth, return chicken to the skillet, and bring to a simmer. Cover and cook for 20 minutes.
5. Step 5: Add 12 ounces peeled shrimp and cook uncovered for 5 minutes until pink. Remove from heat, let rest for 5 minutes before serving.