Get ready to transport your taste buds to the vibrant streets of Spain with this mind-blowing Spicy Paella that will make your dinner guests think you've secretly trained with a Barcelona chef! This isn't just another rice dish - it's a flavor explosion of chile-lime zest, succulent shrimp, tender chicken, and a magical crispy bottom layer that will have everyone fighting for seconds. Perfect for those who crave a restaurant-quality meal without leaving their kitchen, this paella promises to turn an ordinary dinner into an extraordinary culinary adventure!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 lb shrimp, peeled and deveined
- 1 lb chicken thighs, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- Juice of 2 limes
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by chopping vegetables, dicing chicken, and peeling shrimp. Set aside mise en place.
- Heat a large paella pan or wide skillet over medium-high heat. Add olive oil and sauté diced chicken thighs until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same pan, sauté chopped onions and bell peppers until softened, approximately 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Sprinkle smoked paprika and cayenne pepper into the vegetable mixture, stirring to coat and release their aromatic oils.
- Add Arborio rice to the pan, stirring to coat with spices and toast lightly for 2 minutes, which helps develop a nutty flavor.
- Pour in chicken broth, bringing the mixture to a gentle simmer. Reduce heat to medium-low and let rice absorb liquid, stirring occasionally.
- After 15 minutes, when rice is partially cooked, return chicken to the pan and add shrimp on top of the rice.
- Continue cooking until rice is tender and has developed a crispy bottom layer (socarrat), and shrimp are pink and cooked through, about 10-12 minutes.
- Remove from heat and squeeze fresh lime juice over the entire dish. Let rest for 5 minutes to allow flavors to meld.
- Garnish generously with fresh chopped cilantro before serving hot directly from the pan.
Tips
- Use a wide, shallow pan to ensure even cooking and maximize the coveted socarrat (crispy rice bottom).
- Don't stir the rice too much after adding broth - this helps create that traditional crispy texture.
- Use high-quality smoked paprika for an authentic Spanish flavor profile.
- Make sure your shrimp are fresh and pat them dry before adding to prevent excess moisture.
- Let the paella rest for 5 minutes after cooking to allow flavors to fully develop and rice to absorb remaining moisture.
- Fresh cilantro and lime are non-negotiable - they bring brightness and freshness to the dish.
- If possible, use Arborio rice for the best texture and authentic risotto-like consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 220mg
