Bobby Flay Paella Recipe

Introduction

Bobby Flay’s paella is a vibrant and flavorful dish combining tender chicken, spicy chorizo, and succulent shrimp with fragrant saffron-infused rice. This recipe brings a taste of Spain right to your kitchen with a perfect balance of spices and fresh ingredients.

Ingredients

• 2 lbs chicken breast, cubed
• 1 lb shrimp, peeled and deveined
• 1 lb chorizo, crumbled
• 2 cups short-grain white rice
• 4 tbsp olive oil, divided
• 3 garlic cloves, crushed
• 1 tsp red pepper flakes
• 1 tbsp chili powder
• 1 tsp oregano
• Salt and pepper, to taste
• 1 quart chicken stock
• 1 lemon, zest and juice
• 1 pinch saffron threads
• 1 bay leaf
• ½ bunch parsley, chopped
• 1 red bell pepper, chopped

Instructions

1. Step 1: Marinate the cubed chicken with chili powder, oregano, olive oil, salt, and pepper. Set aside to let the flavors meld.
2. Step 2: In a large pan, heat part of the olive oil and sauté crushed garlic and red pepper flakes briefly. Add the rice and cook for about 3 minutes, stirring frequently to toast the grains.
3. Step 3: Pour in the chicken stock, lemon juice, saffron threads, and add the bay leaf. Bring to a simmer and cook the rice uncovered for 20 minutes, stirring occasionally to prevent sticking.
4. Step 4: In a separate skillet, heat the remaining olive oil and cook the marinated chicken for 3 minutes until lightly browned. Add the chopped red bell pepper and crumbled chorizo, cooking together for another 5 minutes.
5. Step 5: Add the shrimp to the chicken and chorizo mixture and cook until the shrimp turn pink, about 3 to 4 minutes.
6. Step 6: Remove the bay leaf from the rice. Stir in the chopped parsley and lemon zest for freshness and aroma.
7. Step 7: Spread the cooked rice evenly on a large serving platter. Top with the chicken, chorizo, shrimp, and pepper mixture. Let the paella rest for 10 minutes before serving to let the flavors settle.

Tips & Variations

• For more authentic flavor, soak saffron threads in a small amount of warm chicken stock before adding to the rice.
• You can substitute chorizo with smoked sausage if chorizo is not available.
• Adding peas or green beans during the last 5 minutes of cooking adds color and texture.
• Use a wide, shallow pan if possible to allow even cooking and a nice crust on the rice bottom (socarrat).

Storage

Store any leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or stock to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for paella?

Short-grain rice is ideal because it absorbs liquid well and remains tender. Long-grain rice won’t give the same texture, but can be used in a pinch with slightly adjusted cooking time.

Is it necessary to marinate the chicken?

Marinating infuses the chicken with flavor and helps tenderize it, but if you’re short on time, seasoning it just before cooking still works well.

Bobby Flay Paella Recipe

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★★★★★

4.8 from 61 reviews

Bobby Flay’s Paella is a vibrant and flavorful Spanish-inspired dish featuring a delightful combination of chicken, shrimp, and chorizo simmered with saffron-infused rice, aromatic spices, and fresh herbs. This recipe balances robust spices with tender proteins for a classic and hearty paella experience.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Protein

• 2 lbs chicken breast, cubed
• 1 lb shrimp, peeled and deveined
• 1 lb chorizo, crumbled

Rice and Broth

• 2 cups short-grain white rice
• 1 quart chicken stock

Vegetables and Herbs

• 1 red bell pepper, chopped
• ½ bunch parsley, chopped
• 1 bay leaf

Spices and Flavorings

• 3 garlic cloves, crushed
• 1 tsp red pepper flakes
• 1 tbsp chili powder
• 1 tsp oregano
• 1 pinch saffron threads
• 1 lemon, zest and juice
• Salt and pepper, to taste

Oils

• 4 tbsp olive oil, divided

Instructions

1. Marinate Chicken: In a bowl, combine chicken breast cubes with chili powder, oregano, some of the olive oil, salt, and pepper. Mix well and let it marinate to absorb the flavors.
2. Sauté Rice and Aromatics: Heat some olive oil in a large pan or skillet over medium heat. Add crushed garlic and red pepper flakes and cook until fragrant. Stir in the short-grain white rice and sauté for about 3 minutes, ensuring the rice is well coated and slightly toasted.
3. Add Stock and Simmer Rice: Pour in the chicken stock along with lemon juice, saffron threads, and the bay leaf. Bring the mixture to a simmer, then reduce heat and let it cook gently for approximately 20 minutes until the rice is tender and flavorful.
4. Cook Chicken and Vegetables: In a separate pan, heat remaining olive oil over medium heat. Cook the marinated chicken for about 3 minutes until slightly browned. Add the chopped red bell pepper and crumbled chorizo and cook together for an additional 5 minutes to meld the flavors.
5. Add Shrimp: Incorporate the peeled and deveined shrimp into the chicken and chorizo mixture. Cook until the shrimp turns pink and is cooked through, roughly 3-5 minutes.
6. Combine and Finish: Remove the bay leaf from the simmered rice. Stir the chopped parsley and lemon zest into the rice to infuse fresh aroma. Spread the rice evenly on a large serving platter and top it with the cooked meat and shrimp mixture. Allow the paella to rest for 10 minutes before serving to let the flavors meld beautifully.

Notes

• Use short-grain rice for the best texture that absorbs the broth well.
• Adjust the level of red pepper flakes and chili powder according to your preferred spice tolerance.
• Allowing the paella to rest before serving helps achieve better flavor integration and moisture balance.
• Make sure to use fresh saffron threads for authentic taste and color.
• For a more traditional paella experience, a wide, shallow pan dedicated to paella cooking is recommended but not mandatory.

Keywords: Bobby Flay, Paella, Spanish rice dish, chicken paella, seafood paella, chorizo, saffron rice, one-pan meal