Tomato Paella with Chicken and Shrimp

Let me start by saying, this is not really a traditional paella, however, some of the best dishes I have ever made started with whatever I had on hand. This tomato paella is exactly that kind of recipe. I did not have fresh clams, mussels, or a full seafood spread. What I had was leftover shrimp, chicken breast, a well-stocked pantry, and a paella pan begging to be used. The result was one of the most deeply flavorful, beautifully colored, and satisfying meals I have put on the table in a long time.

This is not a shortcut paella. This is a pantry paella — and there is a big difference. Every layer of flavor in this dish is built with care, from the slow-cooked sofrito base to the annatto seasoning that gives the rice its gorgeous deep orange color. It just happens to be made with ingredients most of us already have at home.

If you have ever been intimidated by paella, this is the version that will change that. One pan, one hour, and you will have something that looks like it came straight out of a Spanish kitchen.

Why This Tomato Paella Works So Well

Traditional paella is built on a foundation of good rice, a well-developed sofrito, and patience. This version honors all three of those principles while making the recipe accessible to anyone cooking at home without specialty ingredients or professional equipment.

The secret is in the tomato base. By combining tomato paste, Goya sofrito, and canned chopped tomatoes, you are building multiple layers of umami and sweetness that cook down into something far more complex than any single ingredient could achieve on its own. Add annatto seasoning for color and depth, and bomba rice to absorb every bit of that flavor, and you have a dish that genuinely tastes like it has been simmering for hours.

The other secret? Do not stir the rice once the broth goes in. That is the rule with paella, and it exists for a very good reason. Leaving the rice undisturbed allows the bottom layer to develop a light crust known as socarrat — the most coveted part of any paella pan. It is nutty, slightly crispy, and absolutely delicious.

What Is Bomba Rice and Why Does It Matter

If you have never cooked with bomba rice before, this recipe is a great introduction. Bomba is a short-grain Spanish rice that absorbs significantly more liquid than regular rice — up to three times its volume — without becoming mushy or losing its structure. That quality is exactly what makes it ideal for paella.

When the rice cooks in that rich tomato and broth mixture, each grain soaks up all of that flavor from the inside out. The result is rice that is deeply seasoned all the way through, not just coated on the outside. You can find bomba rice at specialty grocery stores, international markets, or online. It is worth seeking out, but if you absolutely cannot find it, arborio rice is the closest substitute. I here provide you with an Amazon link for Bomba rice.

The Role of Sofrito and Sazón in This Recipe

These two ingredients are the heart and soul of this paella, and if you cook any Latin-inspired food at all, they deserve a permanent spot in your pantry.

Goya Sofrito

Sofrito is a cooked aromatic base used across Spanish, Puerto Rican, Cuban, and Dominican cooking. It is made from tomatoes, peppers, onions, garlic, and herbs blended together into a thick, fragrant paste. Goya’s tomato-based sofrito is a pantry staple that adds an incredible depth of flavor with absolutely no effort. Just a couple of tablespoons stirred into the tomato base transforms this dish from good to exceptional. Click here for an Amazon link for Goya Sofrito.

Annatto Seasoning

Sazón con achiote is a seasoning blend made with annatto (achiote), coriander, cumin, and other spices. It is responsible for that deep, warm, orange-red color you see in the rice. Beyond color, it adds a subtle earthiness and warmth that rounds out the entire dish. You can find it in small packets at any Latin grocery store or in the Latin aisle at most major supermarkets. Goya brand is the most widely available. Here is an Amazon link for it: click here!

Ingredients You Will Need

Here is what goes into this tomato paella from start to finish:

• Olive oil — the base for sauteing everything
• Chicken breast — cut into chunks, seared until golden before being added back in
• Yellow onion — diced and cooked low and slow until almost caramelized
• Red bell pepper — diced for the base and sliced into strips for garnish
• Garlic — two cloves, minced, added after the onion softens
• Tomato paste — adds richness and a concentrated tomato flavor
• Goya sofrito — tomato based, the flavor backbone of this dish
• Canned chopped tomatoes — one full can for body and acidity
• Bomba rice — short grain Spanish rice that absorbs all of that flavor beautifully
• Sazon con achiote — one packet for color and depth
• Chicken broth — the cooking liquid that the rice absorbs completely
• Cooked shrimp — leftover or pre-cooked, added at the end so they do not overcook
• Fresh parsley, lemon wedges, and red bell pepper strips — for garnish

How to Make Tomato Paella Step by Step

Step 1: Build Your Flavor Base

Start by heating olive oil in your paella pan over medium-high heat. Season the chicken chunks generously with salt and pepper and sear them until golden on all sides. You are not cooking them all the way through here — you just want color and flavor on the outside. Remove them and set aside. In that same pan with all of those beautiful browned bits, add your diced onion and red bell pepper. Cook them down slowly over medium heat, stirring occasionally, until they are soft and almost caramelized. This step takes about 8 to 10 minutes and it is not one to rush. The sweetness that develops in the onion and pepper during this time is foundational to the entire dish.

Step 2: Build the Tomato Sofrito

Once your onion and pepper are ready, add the minced garlic and cook for one minute. Then add the tomato paste and Goya sofrito together. Stir everything well and let it cook for 2 to 3 minutes, stirring frequently. You will see the tomato paste darken slightly — that is the flavor deepening, and it is exactly what you want. Pour in the canned chopped tomatoes, stir to combine, and let the whole mixture simmer for about 5 minutes until it comes together into a thick, fragrant sauce.

Step 3: Add the Rice

Add the bomba rice directly into the pan and stir to coat every grain in that tomato base. Let it toast for 1 to 2 minutes — this step helps the rice hold its structure during cooking. Then add the seasoning and stir to distribute it evenly. Watch the color of the rice transform into that gorgeous deep orange. Pour in the chicken broth and add the reserved chicken back in. Stir once, gently, to incorporate everything. Then put the spoon down and do not touch it again.

Step 4: Let It Cook Undisturbed

Bring the pan to a boil, then reduce the heat to medium-low. Cook uncovered for 18 to 20 minutes, rotating the pan occasionally if your burner has hot spots, until the rice has absorbed most of the broth. In the last 5 minutes, nestle the cooked shrimp and red bell pepper strips into the rice and let them warm through. Remove from heat and let the whole pan rest for 5 minutes before serving.

Step 5: Garnish and Serve

Finish with a generous scatter of fresh parsley, a few lemon wedges arranged in the center, and strips of red bell pepper for color. Serve directly from the pan — the presentation speaks for itself.

Tips for the Best Paella Every Time

• Use a wide, shallow pan. The surface area matters. A wider pan means more socarrat, the crispy rice at the bottom, and more even cooking across the rice.
• Do not stir once the broth is in. This cannot be said enough. Stirring releases starch and makes the rice gummy. Trust the process.
• Add shrimp at the end. Pre-cooked shrimp only needs a few minutes to warm through. Adding it too early turns it rubbery.
• Let it rest before serving. Five minutes off the heat allows the rice to finish cooking in its own steam and makes a huge difference in texture.
• Squeeze the lemon over your serving. A squeeze of fresh lemon right before eating brightens every single flavor in the dish.

How to Customize This Paella

One of the things I love most about this recipe is how adaptable it is. Once you understand the base — sofrito, sazon, bomba rice, broth — you can take it in so many directions.

Add Spanish chorizo sliced and seared at the beginning for a smoky, meaty version. Swap the chicken for rabbit for a more traditional Valencian approach. Make it fully vegetarian by omitting the meat and using vegetable broth, adding artichoke hearts, green beans, and extra peppers. Or go full seafood with fresh clams, mussels, and whole shrimp for a classic mixed paella when you have access to good fresh seafood.

The tomato base in this recipe is so deeply flavorful that it supports almost any protein or vegetable you want to add to it.

What to Serve with Paella

Paella is a full meal on its own, but if you want to build it into a larger spread, here are some great pairings:

• A simple green salad with sherry vinaigrette
• Crusty bread for scooping up the tomato rice
• Patatas bravas as a Spanish-inspired side
• A cold glass of dry Spanish white wine like Albariño or a light Tempranillo
• Gazpacho as a starter for a full Spanish-themed dinner

Storing and Reheating Leftovers

Paella keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth to the rice and warm it covered in a pan over low heat. This brings the moisture back and keeps the rice from drying out. Avoid microwaving if you can — it tends to make the rice uneven in texture.

Frequently Asked Questions

Can I make paella without a paella pan?

Absolutely. Any wide, shallow skillet or even a large cast iron pan works well. The key is surface area — the wider the pan, the better the rice cooks and the more socarrat you get on the bottom. Here is a link for a paella pan from Amazon: click here.

Can I use regular long grain rice instead of bomba?

You can, but the texture and absorption will be different. Long grain rice does not absorb as much liquid and the final dish will be less flavorful throughout. If you cannot find bomba, arborio is the closest substitute. Avoid instant or parboiled rice entirely.

Is this recipe gluten free?

Yes, this paella is naturally gluten free. Just double check your seasoning and sofrito packaging to confirm no gluten-containing additives are present, as formulations can vary by brand.

Can I use fresh tomatoes instead of canned?

Yes. Use about 3 to 4 medium ripe tomatoes, roughly chopped. Roma tomatoes work particularly well. The cooking time for the tomato base may be slightly longer to reduce the extra moisture.

Final Thoughts

This tomato paella is proof that you do not need a special occasion, a trip to a specialty market, or a fully stocked seafood counter to make something truly spectacular. You need good technique, a solid flavor base, the right rice, and the patience to let it cook undisturbed.

It is the kind of dish that fills your kitchen with the most incredible smell, looks absolutely stunning when it comes to the table straight from the pan, and tastes even better than it looks. Make it once and it will become a permanent part of your rotation.