Chicken, Shrimp and Chorizo Paella

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This Spanish Paella is an impressive dish made with Chicken, Shrimp and Chorizo. You can even add additional seafood to it such as mussels, littleneck clams or squid.

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Chicken, Shrimp and Chorizo Paella
Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
 1 Large Chicken Breast, cut into small bite size pieces
 8 Large Shrimp, peeled and deveined(optional)
 1 cup Yellow Onion, finely chopped(About 1/2 an onion)
 1 Red Bell pepper, chopped small
 4 Garlic Cloves, minced/finely chopped
 4 cups Chicken Broth
 ½ cup Dry White WineI use Pinot Grigio
 1 14oz can Artichoke Hearts, drained
 1 tbsp Spanish Paprika (or smoked)
 1 tsp Salt
 1 tsp Black Pepper
 1 Pinch Saffron Threads(about a teaspoon)
 1 Link Spanish Chorizo, casing removed (if possible) and thinly sliced
 1 cup Frozen Green Beans(Optional, can use frozen peas, which I hate!) 🙂
 1 15oz can Fire Roasted Diced Tomatoes
 1 tbsp Olive Oil
 ½ cup Fresh Parsley, chopped
 ¼ cup Fresh Lemon Juice
 3 cups Paella RiceBomba is the best rice for paella. It's not only authentic to the dish, but the results are almost always perfect. Calasparra rice is an excellent substitute if you can't get your hands on bomba rice. Arborio Rice can work if you can't get bomba or Calasparra and that's what I use and it comes out great!.
1

Set Paella Pan on burner and set to med high temperature. Add Salt to pan and let warm up for about 1 minute and then add the olive oil to the pan.

2

Add a pinch of saffron to the chicken broth to let it absorb.

3

Add chicken to pan and let it cook for about a minute, stirring constantly to brown on all sides. Add chorizo and cook with the chicken, stirring constantly until the chicken is cooked through an no longer opaque.

4

(Optional) If adding shrimp to your paella, add the shrimp now and just brown it to where it's not opaque and then remove the shrimp from the pan and set it aside.

5

Add onions, garlic and red bell peppers to the skillet and continue stirring until the onions are softened.

6

Add the can of diced tomatoes including the liquid to the pan and let cook for about 2 minutes until it's mixed well.

7

Add the Paprika and Black Pepper to the pan, then add the white wine to pan and scrape up any browned bits on the bottom if there are any. Next add the chicken broth. Cook until it's slightly reduced (2-3 minutes, do not boil).

8

Reduce the heat to medium low. Sprinkle the rice on top of everything so it's evenly distributed around the pan. Gently mix it in, but not too much as you want the rice to just settle to the bottom of the pan so it's completely wet from the juices. Cover the pan with tin foil and let come to a simmer, don’t stir!

9

DO NOT STIRR THE RICE! Make sure the flame is low enough and the rice is not not burning!

You want it to create what is called socarrat, and you want the rice to be able to release from the bottom of the pan. The Socarrat is a delicacy and is what separates a great paella from a boring one!

10

If you would like to add muscles and clams, you can arrange them in the rice and add the vegetables (if using) to the top and arrange the Artichoke Hearts and Shrimp on top of everything. Cover loosely with foil and let everything cook through 5-10 minutes.

11

Check to make sure the shrimp is done (it'll have an opaque pinky color) and if you've added muscles and clams, they should have opened up now. If not, allow to cook for a few more minutes.

12

Remove the foil, sprinkle with 1/4 cup lemon juice and and garnish with the parsley. Remove from heat; cover with a towel, and let stand 5-10 minutes until it's cool enough to eat.

13

Paella is an impressive dish which is typically served Family Style with the pan set in the middle of the table so people can serve themselves. Serving is usually done with a spatula or large spoon so they can get to the Socarrat.

Serve with lemon wedges and crusty baguette if desired.

Category, CuisineCooking Method

Ingredients

 1 Large Chicken Breast, cut into small bite size pieces
 8 Large Shrimp, peeled and deveined(optional)
 1 cup Yellow Onion, finely chopped(About 1/2 an onion)
 1 Red Bell pepper, chopped small
 4 Garlic Cloves, minced/finely chopped
 4 cups Chicken Broth
 ½ cup Dry White WineI use Pinot Grigio
 1 14oz can Artichoke Hearts, drained
 1 tbsp Spanish Paprika (or smoked)
 1 tsp Salt
 1 tsp Black Pepper
 1 Pinch Saffron Threads(about a teaspoon)
 1 Link Spanish Chorizo, casing removed (if possible) and thinly sliced
 1 cup Frozen Green Beans(Optional, can use frozen peas, which I hate!) 🙂
 1 15oz can Fire Roasted Diced Tomatoes
 1 tbsp Olive Oil
 ½ cup Fresh Parsley, chopped
 ¼ cup Fresh Lemon Juice
 3 cups Paella RiceBomba is the best rice for paella. It's not only authentic to the dish, but the results are almost always perfect. Calasparra rice is an excellent substitute if you can't get your hands on bomba rice. Arborio Rice can work if you can't get bomba or Calasparra and that's what I use and it comes out great!.

Directions

1

Set Paella Pan on burner and set to med high temperature. Add Salt to pan and let warm up for about 1 minute and then add the olive oil to the pan.

2

Add a pinch of saffron to the chicken broth to let it absorb.

3

Add chicken to pan and let it cook for about a minute, stirring constantly to brown on all sides. Add chorizo and cook with the chicken, stirring constantly until the chicken is cooked through an no longer opaque.

4

(Optional) If adding shrimp to your paella, add the shrimp now and just brown it to where it's not opaque and then remove the shrimp from the pan and set it aside.

5

Add onions, garlic and red bell peppers to the skillet and continue stirring until the onions are softened.

6

Add the can of diced tomatoes including the liquid to the pan and let cook for about 2 minutes until it's mixed well.

7

Add the Paprika and Black Pepper to the pan, then add the white wine to pan and scrape up any browned bits on the bottom if there are any. Next add the chicken broth. Cook until it's slightly reduced (2-3 minutes, do not boil).

8

Reduce the heat to medium low. Sprinkle the rice on top of everything so it's evenly distributed around the pan. Gently mix it in, but not too much as you want the rice to just settle to the bottom of the pan so it's completely wet from the juices. Cover the pan with tin foil and let come to a simmer, don’t stir!

9

DO NOT STIRR THE RICE! Make sure the flame is low enough and the rice is not not burning!

You want it to create what is called socarrat, and you want the rice to be able to release from the bottom of the pan. The Socarrat is a delicacy and is what separates a great paella from a boring one!

10

If you would like to add muscles and clams, you can arrange them in the rice and add the vegetables (if using) to the top and arrange the Artichoke Hearts and Shrimp on top of everything. Cover loosely with foil and let everything cook through 5-10 minutes.

11

Check to make sure the shrimp is done (it'll have an opaque pinky color) and if you've added muscles and clams, they should have opened up now. If not, allow to cook for a few more minutes.

12

Remove the foil, sprinkle with 1/4 cup lemon juice and and garnish with the parsley. Remove from heat; cover with a towel, and let stand 5-10 minutes until it's cool enough to eat.

13

Paella is an impressive dish which is typically served Family Style with the pan set in the middle of the table so people can serve themselves. Serving is usually done with a spatula or large spoon so they can get to the Socarrat.

Serve with lemon wedges and crusty baguette if desired.

Chicken, Shrimp and Chorizo Paella

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