Martha Stewart Chicken And Shrimp Paella Recipe

This is the dish I make when I want people to think I spent all afternoon cooking. Martha Stewart’s Easy Chicken and Shrimp Paella uses bone-in chicken thighs and drumsticks, shrimp, Spanish chorizo, arborio rice, tomatoes, and peas, all browned and simmered in one pot in about 40 minutes.

I found this recipe on a summer night when I needed something impressive but fast. This one-pot chicken and rice dinner has a Spanish soul to it, and the chorizo does most of the seasoning work so you do not need a long list of spices. Martha keeps it simple and it still looks like a feast.

Try More Dinner Recipes:

• Baked Chicken Legs With Chickpeas
• Shrimp Scampi
• Grilled Chicken And Eggplant

Why You Will Love This Chicken Shrimp Paella:

• Three proteins in one pot: Chicken thighs, drumsticks, shrimp, and chorizo all cook together. Every bite has something different going on and the rice soaks up all of those flavours. I have never served this without someone asking for the recipe.
• The rice does the work: Arborio rice absorbs the tomato juice, chicken broth, and chorizo fat as it simmers. You do not need to make a separate side. The rice IS the side and it is loaded with flavour by the time it is done.
• It looks harder than it is: You brown the chicken, build the base, add the rice and broth, then drop in the shrimp at the end. That is it. The whole thing happens in one Dutch oven and there is no special technique to learn.

Chicken And Shrimp Paella Ingredients

• 4 bone-in, skinless chicken thighs
• 4 bone-in, skinless chicken drumsticks
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 1 red bell pepper (ribs and seeds removed), thinly sliced
• 1 link precooked Spanish chorizo, chopped (2 ounces)
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes, in juice
• 1 cup arborio rice
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 bag (10 ounces) frozen peas
• 1/2 pound peeled and deveined frozen medium shrimp, thawed

How To Make Martha Stewart Chicken And Shrimp Paella

1. Brown the chicken: Season the thighs and drumsticks with salt and pepper. Heat the olive oil in a 5-quart Dutch oven or heavy pot over medium-high heat. Cook the chicken in batches so you do not crowd the pot, turning once, until browned on both sides, about 7 to 8 minutes. Move the chicken to a plate and keep the pot.
2. Cook the vegetables and chorizo: Add the bell pepper, chorizo, onion, garlic, and diced tomatoes with their juice to the pot. Season with salt and pepper. Cook, stirring now and then, until the liquid has evaporated, about 4 to 6 minutes.
3. Toast the rice: Stir in the arborio rice and cook until the grains are translucent around the edges, about 1 to 2 minutes.
4. Simmer with broth and chicken: Pour in the chicken broth and put the browned chicken pieces back in. Bring everything to a boil, then turn the heat down to a simmer. Cover and cook until the rice starts to soften, about 10 minutes.
5. Add shrimp and peas: Push the peas and shrimp into the liquid so they are submerged. Cover and cook until the shrimp are opaque all the way through, about 4 to 6 minutes. Serve straight from the pot.

Recipe Tips

• Do not crowd the chicken: Brown it in batches. If you put all 8 pieces in at once they will steam instead of sear and you lose that golden crust that gives the paella its depth. I do 4 pieces at a time.
• Use precooked Spanish chorizo: This is not the same as raw Mexican chorizo. Spanish chorizo is cured and firm and you chop it like a sausage. If you use the wrong type the texture and flavour will be completely different. I made that mistake once and the whole pot tasted wrong.
• Thaw the shrimp first: Martha says to thaw the frozen shrimp before adding them. If you drop them in frozen they will cool down the liquid and the rice will not finish cooking properly. I thaw mine in cold water for 10 minutes while the rest cooks.

The Chorizo Mistake I Made Once

I grabbed Mexican chorizo from the store because it was labelled “chorizo” and I did not read closely. The raw pork crumbled into the pot and turned the rice greasy. Spanish chorizo is precooked, sliceable, and smoky. Completely different thing.

Now I always check the label for “Spanish style” or “precooked.” It is usually near the deli meats, not with the raw sausage.

What Goes Well With This Paella

The pot already has protein, rice, and vegetables so I keep sides light. A cold gazpacho on the side keeps the whole meal feeling Spanish. I also like a quick cucumber salad for crunch.

If it is a party night I put out guacamole with chips before the paella comes to the table. People snack while the rice finishes and nobody is hovering over the pot.

How To Store Leftovers

The rice absorbs liquid overnight so leftover paella will be drier and stickier. That is not a bad thing. I reheat it in a skillet with a splash of broth and the bottom gets a little crispy, which is actually how traditional paella is supposed to be.

Fridge for 2 days. I would not freeze this because the shrimp get rubbery when thawed.

FAQs

• Can I use boneless chicken? You can but bone-in pieces give the broth more flavour as they simmer. Martha uses bone-in thighs and drumsticks for a reason. If you go boneless, cut the simmer time down by a few minutes so the chicken does not dry out.
• Can I skip the shrimp? Yes. The chicken and chorizo are enough protein on their own. I have made it without shrimp when I could not find good ones and it was still a full meal. Just skip the last step and let the rice finish with just the peas.
• Can I use regular long-grain rice? Arborio rice absorbs more liquid and gives the paella its creamy, sticky texture. Long-grain rice will work but the result will be drier and more separated. I stick with arborio because it is what makes this taste like paella and not just chicken and rice.
• Where do I find Spanish chorizo? Check the deli or specialty meat section, not the raw sausage aisle. It is cured and precooked, often sold in links near the salami and prosciutto. Martha specifies precooked Spanish chorizo and it is worth finding the right one.

More Dinner Recipes:

• Roast Chicken
• Grilled Spatchcocked Chicken
• Chicken Scarpariello

Nutrition Facts

(1 serving, serves 4)

• Calories: 580
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 210mg
• Sodium: 890mg
• Total Carbohydrates: 52g
• Protein: 50g