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Home Klassieke Spaanse Paella met Kip en Garnalen

Spanish Paella Chicken Shrimp Shared meal Main course Summer One-pan

Paella is the dish that keeps everyone lingering at the table, forks at the ready. Saffron, paprika, garlic and the aroma of broth rising from the rice: this is indulgence the Spanish way. You make this dish most easily in a good sauté pan, because it distributes heat evenly and gives the rice that characteristic crust on the bottom. Place it in the center of the table and let everyone serve themselves.

x_ckl_recipe_markerClassic Spanish Paella with Chicken and Shrimp An authentic Spanish paella with juicy chicken, fresh shrimp and saffron rice. Made in one pan, perfect for sharing. How to make a classic Spanish paella with chicken and shrimp? Main course Spanish 4 persons 15 min 2 min 55 min

Soak the saffron threads for 10 minutes in 3 tablespoons of warm water. This gives them time to release their color and flavor.
Season the chicken pieces generously with salt, pepper and one teaspoon of smoked paprika. Heat the olive oil in the sauté pan over medium-high heat and brown the chicken for 6 to 8 minutes all over until golden. Remove the chicken from the pan and set aside.
In the same fat, cook the chopped onion and the red pepper strips for 4 minutes until soft. Then add the finely chopped garlic and cook for another minute.
Add the peeled tomatoes and crush them roughly with a spoon. Stir everything well and let it reduce for 3 minutes so the mixture becomes slightly drier.
Scatter the paella or risotto rice over the vegetable mixture and stir for 1 minute so the rice absorbs the cooking fat. Then pour in the chicken stock, the saffron water and a pinch of salt. Stir once well.
Return the chicken pieces to the pan. Bring everything to a boil, then lower the heat and let simmer gently for 15 minutes without stirring. This is the secret of a good paella: let the rice cook undisturbed.
After 15 minutes place the raw shrimp and the frozen peas on top of the rice. Cover the pan with a lid and cook for another 5 to 7 minutes until the shrimp are pink and cooked through.
Turn the heat up slightly for the last minute to create a light crust on the bottom, the so-called socarrat. Be careful not to let it burn. Remove the pan from the heat and let rest for 2 minutes.
Garnish with lemon slices and fresh parsley. Place the pan directly on the table and serve with extra lemon on the side.

Spanish Paella Chicken Shrimp Shared meal Main course Summer One-pan 4 chicken drumsticks or chicken thighs (bone-in) 300 g paella rice (or risotto rice) 250 g raw peeled shrimp 1 red bell pepper, cut into strips 1 large onion, finely chopped 3 garlic cloves, finely chopped 200 g peeled canned tomatoes 150 g frozen peas 900 ml chicken stock (warm) 1 teaspoon saffron threads 2 teaspoons smoked paprika powder 3 tablespoons olive oil Salt and black pepper to taste 1 lemon, sliced Handful of fresh flat-leaf parsley, coarsely chopped Sauté pan (Ø 28 cm) Wooden spoon Glass lid or regular lid Measuring jug Cutting board Sharp knife Small bowl (for saffron) Sauté Pan saute-pan Wok pan wok-1 Measuring cups measuring-cup Bamboo Chopping Board bamboo-chopping-board Beka sauté pan with two side handles and glass lid Cicla Ø 28 cm – without non-stick coating – suitable for all heat sources Beka Hapjespan Beka sauté pan with lid Maestro Alu Ø 28 cm – ceramic non-stick coating Beka Hapjespan SCANPAN Sauté Pan with Lid CTX ø 28cm / 2.5 liters - suitable for all heat sources - standard non-stick coating SCANPAN Hapjespan Quick stir-fry with chicken and cashew nuts foodies-snelle-roerbak-met-kip-en-cashewnoten Vegetarian vegetable lasagna foodies-vegetarische-groentelasagne Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Aziatische kip-salade met sesam en edamame foodies-aziatische-kip-salade-met-sesam-en-edamame

Recipe

Classic Spanish Paella with Chicken and Shrimp

An authentic Spanish paella with juicy chicken, fresh shrimp and saffron rice. Made in one pan, perfect for sharing.

Course	Main course
Kitchen	Spanish
Servings	4 persons

Preparation time

Preparation time	15 min
Stiffen up min.	2 min
Total	55 min

Equipment

Sauté pan (Ø 28 cm)
Wooden spoon
Glass lid or regular lid
Measuring jug
Cutting board
Sharp knife
Small bowl (for saffron)

Ingredients

4 chicken drumsticks or chicken thighs (bone-in)
300 g paella rice (or risotto rice)
250 g raw peeled shrimp
1 red bell pepper, cut into strips
1 large onion, finely chopped
3 garlic cloves, finely chopped
200 g peeled canned tomatoes
150 g frozen peas
900 ml chicken stock (warm)
1 teaspoon saffron threads
2 teaspoons smoked paprika powder
3 tablespoons olive oil
Salt and black pepper to taste
1 lemon, sliced
Handful of fresh flat-leaf parsley, coarsely chopped

How to make a classic Spanish paella with chicken and shrimp?

Soak the saffron threads for 10 minutes in 3 tablespoons of warm water. This gives them time to release their color and flavor.
Season the chicken pieces generously with salt, pepper and one teaspoon of smoked paprika. Heat the olive oil in the sauté pan over medium-high heat and brown the chicken for 6 to 8 minutes all over until golden. Remove the chicken from the pan and set aside.
In the same fat, cook the chopped onion and the red pepper strips for 4 minutes until soft. Then add the finely chopped garlic and cook for another minute.
Add the peeled tomatoes and crush them roughly with a spoon. Stir everything well and let it reduce for 3 minutes so the mixture becomes slightly drier.
Scatter the paella or risotto rice over the vegetable mixture and stir for 1 minute so the rice absorbs the cooking fat. Then pour in the chicken stock, the saffron water and a pinch of salt. Stir once well.
Return the chicken pieces to the pan. Bring everything to a boil, then lower the heat and let simmer gently for 15 minutes without stirring. This is the secret of a good paella: let the rice cook undisturbed.
After 15 minutes place the raw shrimp and the frozen peas on top of the rice. Cover the pan with a lid and cook for another 5 to 7 minutes until the shrimp are pink and cooked through.
Turn the heat up slightly for the last minute to create a light crust on the bottom, the so-called socarrat. Be careful not to let it burn. Remove the pan from the heat and let rest for 2 minutes.
Garnish with lemon slices and fresh parsley. Place the pan directly on the table and serve with extra lemon on the side.

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The sauté pan is the ideal tool for this dish. The wide base ensures even heat distribution so the rice cooks evenly everywhere and you get that crispy bottom crust real paella lovers dream about. It's a pan you'll reach for more often than you think, because it works just as well for risotto, sauces and braises.

Tip: don't stir the paella after step 5. That sounds counterintuitive, but it's exactly what gives the rice its structure and that coveted bottom crust. Trust the process, pour a glass of wine, and enjoy the aromas filling your kitchen. That's what summer tastes like.