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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/bobby-flay-paella-recipe/