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Lunch / Dinner

Chicken & Shrimp Paella with Kielbasa

This version of paella uses accessible ingredients, standard kitchen equipment, and a simple presentation. And you know, it’s a better dish because of it!

Spain’s classic rice dish, paella [pie-AY-yuh], has great flavor and eye appeal. But today’s cooks might be inclined to pass it by. Made in a special pan with homemade stock and meticulous presentation, it’s just too fussy. Isn’t there an easier path to paella?

Yes, there is! This recipe proves that using everyday ingredients and cooking equipment still results in a terrific dish. Instead of buying a paella pan (a wide, shallow skillet), use a sauté pan. And rather than making chicken stock, “doctor up” store-bought broth with shrimp shells, bay leaves, and saffron. This one simple step gives you an intensely flavored broth that really punches up the paella’s taste.

While the rice may be the star of paella, it’s the chicken, shrimp, and kielbasa that fill you up and complete the meal.


6 servings

Total Time

about 1 hour

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Test Kitchen Tip

The layer of browned rice that usually forms on the bottom of the pan isn’t a mistake, it’s known as the socarrat — and it’s so good it’s fought over!


Peel and devein shrimp and reserve shells for broth.

Simmer broth, wine, bay leaves, shrimp shells, and saffron in a saucepan over medium heat until fragrant, 45 minutes; strain.

Sauté chicken in oil in a sauté pan over medium-high heat until browned on both sides, about 8 minutes; transfer to a plate. Add kielbasa to pan and sauté until browned, 3 minutes; transfer to same plate. Add shrimp and sauté about 3 minutes; transfer to separate plate. Add onion and bell pepper and sauté until slightly browned, about 8 minutes.

Stir in rice and cook, stirring constantly, 23 minutes. Add tomato and garlic and cook until garlic is fragrant, 1 minute. Stir in broth, chicken, and kielbasa. Cook paella over medium-low heat until rice is tender but not mushy, 30 minutes. Stir in shrimp and peas, cover, and heat through, 5 minutes.

Serve paella with lemons.


To get the most flavor out of the saffron, slightly rub the threads before placing them in the broth.


Sauté the chicken and kielbasa separately, then the shrimp until they’re firm and bright pink.


Add rice in with the vegetables. Be sure the grains get coated with oil so they don’t clump during cooking.

Nutritional Facts

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