Bobby Flay Paella Recipe

I’m sharing my Bobby Flay paella, a Paella with chicken, shrimp, chorizo, saffron, and lemon that’s ready in about 1 hour and 10 minutes and serves up to six.

I love Bobby Flay Paella because it hits like a flavor parade, smoky chorizo and saffron threads turning rice into something a little dangerous. It’s Paella With Chicken, but not the timid kind; it makes people talk loud at the table, reach in for another spoon.

Bright lemon cuts through the richness, while shrimp and chicken give it real heft, and the pan has this charred, craveable edge. I keep it in my Bobby Flay Recipes Dinners rotation when I want to impress without pretending I’m a pro.

Think you know paella? Wait till that saffron hits your nose.

Ingredients

• Extra virgin olive oil: heart healthy fat, good for cooking, adds richness but not sweet.
• Chicken thighs: rich in protein and iron, skin adds flavor and extra fat, very satisfying.
• Spanish chorizo: smoky fatty pork, high protein but salty, boosts depth and savory notes.
• Shrimp: lean protein, low carbs, adds briny sweetness and quick cooking texture to dish.
• Short grain rice: starchy, absorbs stock and flavors, carbs for energy, creamy mouthfeel.
• Saffron: tiny floral spice, adds color and subtle aroma, expensive but a little goes far.
• Red bell pepper: sweet, crunchy, adds color vitamin C and freshness, not spicy at all.

Ingredient Quantities

• 3 tbsp extra virgin olive oil
• 4 bone in chicken thighs (about 2 to 2 1/2 lb) skin on, cut into large pieces
• 8 oz Spanish chorizo, sliced
• 1 lb large shrimp, peeled and deveined (tails on)
• 2 cups short grain rice (Bomba or Arborio)
• 1/2 tsp saffron threads
• 5 cups low sodium chicken stock
• 1/2 cup dry white wine (optional)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 large red bell pepper, sliced
• 1 cup crushed tomatoes (or 1 large ripe tomato, grated)
• 1/2 cup frozen peas
• 2 tsp smoked paprika (pimenton)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 2 lemons, quartered

How to Make this

1. Warm 1 cup of the chicken stock in a small saucepan, crumble the saffron into it and let it steep while you prep everything else, keep the remaining stock hot on low so it wont cool the rice later.

2. Season the chicken pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium-high, skin side down first, and brown the chicken well, about 6 to 8 minutes per side; transfer to a plate.

3. Add the sliced chorizo to the pan and brown until it releases oil and gets a little crisp, about 3 minutes, then remove and set aside with the chicken.

4. Turn heat to medium, add the chopped onion, minced garlic and sliced red bell pepper to the pan and sauté until soft, about 5 minutes. Stir in 2 tsp smoked paprika and the cup of crushed tomatoes and cook 2 minutes more until fragrant.

5. Add the 2 cups short grain rice to the vegetables, stir to coat and toast the rice for 2 minutes. If using, pour in 1/2 cup white wine now and let it mostly evaporate, scraping up browned bits from the bottom.

6. Pour in the remaining hot chicken stock plus the saffron-infused cup so you have about 5 cups total, give everything a single stir to distribute, then nestle the browned chicken and chorizo back into the rice, spreading everything in a single layer.

7. Simmer uncovered over medium-low without stirring for about 15 to 18 minutes, until the rice has absorbed most of the liquid. Keep a cup of hot stock handy in case it looks dry before the rice is tender.

8. When the rice is almost done, scatter the 1/2 cup frozen peas over the surface and tuck the peeled, deveined shrimp (tails on) into the rice, cooking another 5 to 7 minutes until the shrimp are pink and cooked through. If you want that crusty socarrat on the bottom, crank heat for the last 1 to 2 minutes but watch it closely so it doesnt burn.

9. Remove the pan from the heat, cover loosely with foil or a clean towel and let rest 5 to 10 minutes so the rice finishes and flavors settle. Sprinkle chopped parsley over the top, serve with lemon quarters and squeeze over each portion when eating.

Equipment Needed

1. Large paella pan or wide heavy skillet (12 to 15 in), for browning and simmering
2. Small saucepan to warm the saffron and keep stock hot, you’ll need it nearby
3. Chef’s knife for cutting chicken, chorizo and veg
4. Cutting board, preferably one for meat and one for veg if you have them
5. Long-handled tongs to flip the chicken and tuck in shrimp
6. Wooden spoon or sturdy spatula for stirring and scraping browned bits
7. Measuring cups and spoons for rice, stock and seasonings
8. Plate or bowl to hold browned chicken and chorizo while you cook the base
9. Foil or a clean kitchen towel to loosely cover the pan while the rice rests

FAQ

Bobby Flay Paella Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skin-on chicken thighs or bone-in chicken breasts. Brown well, then shorten the simmer time since theyll cook faster.
• Spanish chorizo: use smoked kielbasa or sliced andouille, or fresh Mexican chorizo (cook and crumble first). Flavor shifts a bit but you keep the porky, smoky notes.
• Saffron threads: if saffron is too pricey try a pinch of turmeric for color plus 1/4 tsp smoked paprika for aroma, or use safflower threads if you can find them. You wont get the true saffron perfume but the paella will still look great.
• Bomba or Arborio rice: substitute Calasparra or Carnaroli rice; if you only have medium-grain sushi rice itll work in a pinch but use slightly less stock and watch cooking time.

Pro Tips

– Bloom the saffron in warm stock and give the threads a little crush with your fingers before adding. Let it steep long enough so the liquid turns golden, and keep all your stock hot on the side so the rice cooks evenly and doesnt go gluey.

– Get the chicken really browned and let the chorizo render its fat; those browned bits and oily juices are where the flavor lives. Don’t skip scraping and deglazing the pan when you add the liquids, that stuff tastes like magic.

– Toast the rice briefly with the veggies so each grain gets coated, then resist the urge to stir while it simmers. If you want a socarrat, crank the heat only at the very end and listen and smell for that toasty note so you dont burn it.

– Add shrimp and peas at the very end so the shrimp stay juicy, and always let the pan rest covered off the heat for a few minutes before serving. Taste and adjust salt after resting, and squeeze lemon over each portion right before eating for a big lift.