Chicken Chorizo And Shrimp Paella Recipe

I couldn’t resist creating a Chicken And Chorizo Paella Recipe that pairs smoky chorizo, plump shrimp and tender chicken with saffron scented rice in a colorful pan.

I love cooking paella because it always surprises me. I call this my Shrimp And Chorizo Paella, though it pulls in smoky Spanish chorizo and nutty short grain rice for texture you didn’t expect, and its not even that precious.

I wanted a version that felt bold not fussy, one that can feed a small crowd yet still sings at the table. And even when I was sure I’d nailed it, a last minute tweak made everything shift in the best way, like finding a secret track on an album.

This Chicken And Chorizo Paella Recipe is messy, loud, and totally worth making.

Ingredients

• Chicken thighs: rich in protein and iron, gives juicy, savory base for the paella.
• Spanish chorizo: fatty, smoky, spicy, adds big flavor and some saltiness to the dish.
• Shrimp: low calorie, lean protein, sweet briny notes, cooks fast so add near end.
• Short grain rice: starchy, absorbs flavors and liquids, creates creamy mouthfeel without stirring.
• Saffron: floral, slightly honeyed bitterness, tiny amount colors and perfumes broth intensely.
• Smoked paprika: sweet, smoky heat that amps depth, not usually spicy like chile.
• Olive oil: heart healthy fats, helps brown meat and carry aromatic flavors through the dish.

Ingredient Quantities

• 3 tbsp olive oil
• 1 1/2 lb boneless skinless chicken thighs cut into chunks
• 8 oz Spanish chorizo sliced
• 1 lb raw shrimp peeled and deveined
• 2 cups short grain rice (Bomba or Arborio)
• 4 1/2 cups low sodium chicken stock warm
• 1/2 cup dry white wine optional
• 1 medium yellow onion finely chopped
• 1 red bell pepper diced
• 4 garlic cloves minced
• 1 cup crushed tomatoes
• 1/4 tsp saffron threads soaked in 2 tbsp warm water
• 1 tsp smoked paprika
• 1 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 cup frozen peas
• 2 tbsp chopped fresh parsley
• Lemon wedges for serving
• 1 bay leaf optional

How to Make this

1. Heat 3 tbsp olive oil in a large wide skillet or paella pan over medium high heat. Season the chicken chunks with 1 tsp kosher salt and 1/2 tsp black pepper and brown in batches until golden, about 4 minutes per batch. Remove to a plate.

2. Add the sliced chorizo to the pan and cook until it renders its oil and gets a little crisp, about 3 minutes. Remove with the chicken, leaving the flavored oil in the pan.

3. Lower heat to medium, add the chopped onion and diced red bell pepper, saute until soft, about 5 minutes. Stir in the minced garlic, 1 tsp smoked paprika, and the bay leaf if using, cook 30 seconds more until fragrant.

4. Stir in 1 cup crushed tomatoes and the rice. Toast the rice for 1 to 2 minutes, stirring so each grain is coated in the tomato and oil. This step helps the rice absorb flavor and not go mushy.

5. Pour in the 1/2 cup white wine if using to deglaze, scraping up browned bits, then add the 4 1/2 cups warm low sodium chicken stock plus the saffron with its 2 tbsp soaking water. Return the chicken and chorizo to the pan, nestling them into the rice. Bring to a steady simmer.

6. Reduce heat so the pan is at a gentle simmer; do not stir from this point. Simmer uncovered for about 15 minutes, until rice is mostly cooked but still a bit firm and most liquid is absorbed. If the top looks dry but rice is underdone, add a splash more warm stock.

7. Scatter the peeled deveined shrimp and 1/2 cup frozen peas over the rice, tuck them in slightly, cover the pan with a lid or foil and cook 5 to 7 minutes until shrimp are pink and cooked through and rice is tender. Avoid overcooking shrimp or they get rubbery.

8. For a crunchy bottom crust socarrat, remove the lid and increase heat to medium high for 1 to 2 minutes until you hear faint crackling, be careful not to burn. Turn off heat and let paella rest, covered or loosely tented, for 5 minutes so juices redistribute.

9. Remove the bay leaf, taste and adjust salt and pepper, sprinkle 2 tbsp chopped fresh parsley over the top and serve with lemon wedges. Tip: warm stock, toasted rice, saffron soaked and no-stir cooking are the secrets to deep flavor; and dont stir after adding the stock or you’ll end up with mushy rice.

Equipment Needed

1. Large wide skillet or paella pan, for browning and simmering rice
2. Lid or heavy-duty foil, to steam shrimp and peas
3. Medium saucepan, to warm the chicken stock and soak saffron
4. Chef’s knife, for chopping chicken, onion and pepper
5. Cutting board
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula, for toasting rice and gentle stirring before no-stir phase
8. Tongs or slotted spoon, to turn and remove chicken and chorizo
9. Large plate or shallow bowl, to hold browned chicken and chorizo while you cook the rest

FAQ

Chicken Chorizo And Shrimp Paella Recipe Substitutions and Variations

• Spanish chorizo: swap for andouille or smoked kielbasa, or use a good vegan chorizo if you want meatless. If the replacement is saltier, cut back a bit on the added salt.
• Saffron threads: no saffron? use 1/4 tsp turmeric plus 1/4 tsp smoked paprika for color and warm flavor, or 1 tsp annatto (achiote) oil for that golden hue. It wont be identical but it works great.
• Bomba or Arborio rice: substitute with Calasparra or any medium/short grain rice. If you only have long grain (jasmine) reduce the stock by about 1/4 cup and watch the texture, it cooks up drier and less creamy.
• Shrimp: swap with scallops, mussels or firm white fish like cod or halibut. For shellfish add them toward the end so they just steam open, for fish reduce stirring so it stays in big pieces.

Pro Tips

1) Bloom the saffron and warm the stock first. Crush the threads between your fingers or a spoon, soak them in a couple tablespoons of warm stock for at least 10 minutes, then add both saffron and warm stock to the pan. Cold stock will kill the simmer and make the rice cook uneven, so keep extra stock nearby and warm on the stove.

2) Toast the rice and resist stirring. Give the rice 1 to 2 minutes in the tomato oil so each grain gets coated, that helps keep it from turning to mush. After you add the stock dont stir, but do have a ladle handy to add a tiny splash of warm stock if the top looks dry and the grains are still underdone.

3) Aim for socarrat but dont burn it. When the rice is almost done raise heat for 1 to 2 minutes until you hear a faint crackle and smell a toasty nuttiness, then cut the heat and let it rest covered for a few minutes. If your burner is spotty use a heat diffuser or move the pan around a little to avoid hot spots that char the bottom.

4) Time the proteins and manage fat. Brown chicken in batches so it sears not steams, render the chorizo so you get that oil for flavor but spoon some out if it gets too greasy, and only add shrimp at the very end so they stay tender. Overcooked shrimp become rubbery fast so check early, they only need a few minutes.