Spanish-Style Chicken and Rice Paella

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

A flavorful one-pot meal with saffron-infused rice, tender chicken, and succulent shrimp. This spanish-inspired chicken ready in about 45 minutes pairs arborio rice, chicken thighs, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

★ 4.2 (14 ratings) Prep: 20 min Cook: 25 min Serves 6 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large paella pan or skillet over medium heat. Add 8 oz diced chorizo and cook for 3-4 minutes until slightly crispy. Remove and set aside.
  2. Step 2: Add 1 diced onion and 3 minced garlic cloves to the pan. Sauté for 2-3 minutes until softened. Stir in 2 cups arborio rice and cook for 1-2 minutes until the grains are lightly toasted.
  3. Step 3: Pour in 4 cups chicken broth and stir. Add 1 tsp saffron threads (crushed in a pinch of salt) and bring to a simmer. Reduce heat to low, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
  4. Step 4: Meanwhile, season 1.5 lbs chicken thighs with salt and pepper. Cook in a separate pan over medium-high heat for 6-8 minutes until golden and cooked through. Add 12 oz shrimp and cook for 3-4 minutes until pink and opaque. Stir in 1 cup peas.
  5. Step 5: Once the rice is cooked, gently stir in the cooked chicken, shrimp, and peas. Let sit for 5 minutes before serving, garnished with parsley if desired.

Frequently asked questions

How long does Spanish-Style Chicken and Rice Paella take to make?

Total time is about 45 minutes (20 min prep + 25 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 Spanish-Style Chicken and Rice Paella?

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 arborio rice from drying out.

Can I substitute ingredients in Spanish-Style Chicken and Rice Paella?

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 Spanish-Style Chicken and Rice Paella for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spanish-Style Chicken and Rice Paella?

Spanish chicken 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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