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Print Recipe

Meat

Paella with Chicken, Chorizo and Shrimp

About the Recipe

Ingredients

serves 4-6

2 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 cup frozen green peas, thawed
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons olive oil
1 pound chorizo sausage (Spanish, cooked) thickly sliced
1 large onion, chopped
1 red bell pepper, coarsely chopped
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 cups short-grain white rice (Bomba or pearl)
¼ teaspoon saffron threads
½ bunch Italian flat leaf parsley, chopped
4 cups chicken stock
Zest of one lemon
Salt and black pepper, to taste
1 pound large shrimp, peeled and deveined

Directions

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat.
Set aside.
Heat 2 tablespoons olive oil in a seasoned 15-inch paella pan over medium heat.
Add chorizo and cook until lightly browned; remove from pan and set aside.
Add chicken mixture to pan and cook, stirring frequently, until browned and just cooked through. Remove from pan and set aside.
Add onion, bell pepper, garlic and red pepper flakes to pan; cook, stirring frequently, for 2-3 minutes, until softened.
Fold in the rice, stirring to coat rice with oil, about 2 minutes.
Stir in saffron, parsley, chicken stock, and lemon zest; season with salt and pepper.
Bring to a boil, reduce heat to a simmer and nestle chicken and chorizo into rice.
Simmer 20 minutes, checking pan frequently and rotating to avoid hot spots as needed.
Arrange shrimp atop rice, scatter with the peas and cover tightly with foil.
Cook an additional 5-10 minutes, until liquid is absorbed and shrimp is cooked through.
Allow paella to rest 5 minutes before serving.

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