Family Friendly Chicken and Shrimp Paella Recipe

The Story of a One-Pot Wonder

My grandson calls this dish “confetti dinner.” I still laugh at that. All the bright colors mixed in one big pot. It feels like a party.

I love meals that bring everyone to the table. This paella does just that. It’s all made in one pot. That means less washing up for me. Doesn’t that sound nice?

Why the Spices Matter

Let’s talk about that smoked paprika. It is the secret. It gives a warm, cozy taste. It’s like a hug for your food.

The turmeric turns the rice a sunny yellow. It makes the dish look happy. Fun fact: turmeric is also very good for you! Using these spices matters. They teach us to be brave with flavor. Food should be an adventure.

My Little Kitchen Memory

The first time I made this, I was nervous. I thought it was too fancy. But it’s not fancy at all. It’s just simple, good food.

I remember my husband’s face when he tried it. He smiled so big. That’s when I knew it was a keeper. Do you have a recipe that made someone smile?

Let’s Get Cooking Together

Start by browning your chicken. That golden color adds so much taste. Then add your onion and garlic. Doesn’t that smell amazing? It’s the best smell in the world.

After you add the broth and spices, let it boil. Then in goes the rice and red pepper. The pot will look so pretty. Let it cook, covered and quiet, for 15 minutes. This slow cooking matters. It lets all the flavors become friends.

The Final, Fun Touch

Now for the shrimp. They cook so fast. Just one minute in the hot pot. Then turn off the heat and walk away. Let everything sit for five minutes. This waiting is important. It lets the rice get perfect.

Shred your chicken, stir in the green parsley. I put the hot sauce on the table. Everyone can choose their own spice. Do you like your food spicy or mild? Tell me, what’s your favorite one-pot meal to make for your family?

Ingredients:

Ingredient	Amount	Notes
Olive oil	2 teaspoons
Boneless skinless chicken breasts	2
Onion	1	diced
Garlic	2 cloves	minced
Chicken broth	3 cups (24 oz)
Diced tomatoes with mild green chilies	2 (10 oz) cans	drained
Smoked paprika	1 teaspoon
Ground cumin	1/2 teaspoon
Ground coriander	1/2 teaspoon
Ground turmeric	1/2 teaspoon
Salt	1 teaspoon
Uncooked rice	1 cup
Red bell pepper	1	diced
Medium shrimp	1 pound
Hot sauce	1 teaspoon
Parsley	1/4 cup	chopped

My Cozy Kitchen Paella

Hello, my dear! Come sit at the table. Let me tell you about paella. It’s a sunny Spanish dish. My family first tried it on a picnic. We spread a big blanket right on the grass. I remember how the steam smelled like vacation. Now, I make my own easy version at home. It has chicken and shrimp for everyone. Doesn’t that sound wonderful? It all cooks in one pot. That means less washing up for me. I still laugh at that. Let’s get cooking together.

• Step 1: Grab your biggest, heaviest pot. Warm some oil in it. Now, add your chicken breasts. We just want to give them a nice golden color. Cook them for a few minutes on each side. It makes the flavor so much deeper. (A hard-learned tip: Don’t move the chicken too soon! Let it get that good color.)
• Step 2: Next, toss in your diced onion and garlic. Just let them sizzle right next to the chicken. Sauté them for a minute or two. You’ll know it’s ready when the smell makes you smile. Doesn’t that smell amazing? This is the flavor base for our whole dish.
• Step 3: Now, pour in the chicken broth and the drained tomatoes. Add all those lovely spices too. The paprika and turmeric make it a happy yellow color. Cover the pot and bring it to a boil. This takes about ten minutes. I use this time to tidy my counter. What’s your favorite spice? Share below!
• Step 4: Once it’s bubbling, stir in the rice and red bell pepper. Then, reduce the heat to low. Cover it again and let it cook for 15 minutes. No peeking! This lets the rice soak up all that tasty broth. Trust the process, just like my grandma told me.
• Step 5: Take the chicken out to cool. Then, stir in the raw shrimp. Turn off the heat right away. Let the pot sit, covered, for five minutes. The shrimp will cook perfectly in the leftover heat. Shred the chicken and stir it back in with parsley. Serve the hot sauce on the side. This way, everyone can choose their own adventure.

Cook Time: About 40 minutes
Total Time: 50 minutes
Yield: 4 hearty servings
Category: Dinner, One-Pot Meal

Three Fun Twists to Try

This recipe is like a friendly canvas. You can paint it with different flavors. Feel free to play with what you have. Cooking should be fun, not strict. Here are three ideas I love.

• Summer Garden Paella: Skip the meat. Use zucchini, peas, and artichoke hearts instead.
• Smoky Sausage Swap: Use sliced smoked sausage instead of chicken. It adds a whole new layer of flavor.
• Lemon Zest Brightness: Stir in the zest of one lemon at the end. It makes everything taste fresh and light.

Which one would you try first? Comment below!

Serving It With Style

I love to bring the whole pot right to the table. It feels so welcoming. A simple green salad with a lemony dressing is perfect on the side. Some warm, crusty bread is great for soaking up the sauce. For a drink, a chilled glass of white wine pairs nicely. For the kids, I make sparkling water with a squeeze of orange. It feels fancy. Which would you choose tonight? Just remember, the best side dish is always good company.

Keeping Your Paella Perfect for Later

Let’s talk about leftovers. This paella keeps well in the fridge for three days. Just pop it in a sealed container. You can freeze it for up to two months, too.

I love to make a double batch. It saves so much time later. I freeze half in a family-sized container. It’s like a gift for my future, tired self.

To reheat, add a splash of broth to a pan. Warm it gently over medium-low heat. This keeps the rice from drying out. I once reheated it too fast and the shrimp got tough.

Batch cooking matters. It means a good meal is always close by. It turns a busy night into a cozy one. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Paella Hiccups

Is your rice still a bit crunchy? Just add a little more broth. Let it cook for five more minutes. The rice will soak up that lovely flavor.

Worried about overcooked shrimp? They cook fast in the hot rice. I remember when I left them in too long. They were like little pink rubber bands! Now I turn the heat off right away.

If the dish tastes bland, check your salt. The broth and spices need it to shine. Getting this right builds your cooking confidence. It also makes every ingredient taste its very best. Which of these problems have you run into before?

Your Paella Questions, Answered

Q: Is this recipe gluten-free?
A: Yes! Rice is naturally gluten-free. Just check your broth labels to be sure.

Q: Can I make it ahead?
A: You can prep the chicken and veggies early. Combine and cook everything just before eating.

Q: What if I don’t have coriander?
A: No problem. Use a little extra cumin instead. It will still be delicious.

Q: Can I double the recipe?
A: Absolutely. Use your biggest pot. You might need a few extra minutes of cooking time.

Q: Any optional tips?
A: A squeeze of fresh lemon at the end is wonderful. Fun fact: The turmeric gives the rice its sunny yellow color! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings joy to your table. Cooking is about sharing stories and full bellies. I would love to see your creation.

Share a photo of your family enjoying this meal. It makes my whole week to see them. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.