Chicken, Chorizo, & Shrimp Paella Recipe

I coax smoky chorizo, seared shrimp and tender chicken into saffron rice in my Shrimp And Chorizo Paella, and one unexpected pantry ingredient pulls it all together.

Chicken, Chorizo, & Shrimp Paella

I cook this when I want a little theater at the table, something that smells like celebration before anyone sits. The smoky chorizo gives the pan real attitude, and a few saffron threads lift the aroma into something almost holy.

I love watching the shrimp and chicken appear on top, but what really gets me is that surprise crunchy bottom everyone argues over. It feels fancy but honest, and you’ll end up saying you spent all afternoon even if you didn’t.

Paella Recipe Chicken Shrimp

Ingredients

• Chicken thighs: Rich in protein, iron and flavor, dark meat stays juicy when cooked.
• Spanish chorizo: Spicy cured sausage, adds fat and smoky saltiness, watch sodium levels.
• Shrimp: Lean protein, low carbs, quick cooks and gives sweet briny seafood notes.
• Short grain rice: Absorbs broth, creamy texture, mostly carbs, good for paella socarrat.
• Saffron: Tiny threads, floral aroma and subtle bitterness, expensive but essential.
• Smoked paprika: Sweet smoky warmth, deep color and earthy flavor without extra heat.
• Red bell pepper: Adds sweetness, vitamin C, bright color and a crunchy contrast.
• Olive oil: Healthy monounsaturated fats, helps sear and carry flavors, use sparingly.

Ingredient Quantities

• 3 tbsp extra virgin olive oil
• 1 1/2 lb chicken thighs, bone in and skin on, cut into chunks
• 8 oz Spanish chorizo, sliced
• 1 lb large 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)
• 1/4 tsp saffron threads (about 8 10 threads)
• 1 1/2 tsp smoked paprika
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced or diced
• 1/2 cup crushed tomatoes or tomato purée
• 1 cup frozen peas
• Salt 1 1/2 tsp, plus more to taste
• Freshly ground black pepper 1/2 tsp
• 1 bay leaf (optional)
• 1/4 cup fresh flat leaf parsley, chopped
• 1 lemon, cut into wedges for serving

How to Make this

1. Crush the saffron threads between your fingers and soak them in about 1/4 cup of the warm chicken stock to bloom, set aside; pat the shrimp dry and season lightly, cut the chicken into chunks if not already, season chicken with half the salt and half the pepper.

2. Heat the 3 tbsp olive oil in a large paella pan or wide skillet over medium high heat. Add the chicken (skin on) skin side down and brown well, about 6 8 minutes, dont crowd the pan; transfer chicken to a plate.

3. Add the sliced chorizo to the pan and brown briefly, letting it release its oil and flavor, then remove and set with the chicken but leave the flavorful fat in the pan.

4. Lower heat to medium and add the chopped onion and red bell pepper, cook until softened about 4 5 minutes, stir in the minced garlic and the 1 1/2 tsp smoked paprika and cook 30 seconds, then stir in the 1/2 cup crushed tomatoes and cook another 1 2 minutes.

5. Add the 2 cups short grain rice to the pan and stir to coat the grains in the oil and tomato mixture, toast the rice 1 2 minutes; pour in the 1/2 cup white wine if using and scrape up the browned bits until mostly evaporated.

6. Pour in the warm 4 1/2 cups chicken stock plus the saffron-infused stock, add the bay leaf if using, sprinkle the remaining salt and pepper, return the chicken and chorizo to the pan, spread everything out evenly and bring to a gentle simmer.

7. Simmer uncovered over medium low without stirring much so the rice can form a nice bottom crust, cook until most liquid is absorbed about 15 18 minutes; if the rice is still very firm after the liquid is gone, add a little more hot stock or water.

8. About 5 minutes before the end, nestle the shrimp into the rice and scatter the 1 cup frozen peas on top, continue simmering until shrimp turn opaque and rice is tender, adjust salt and pepper to taste.

9. Remove from heat, cover loosely with foil or a clean kitchen towel and rest 8 10 minutes so the rice finishes steaming and flavors meld; discard the bay leaf.

10. Sprinkle the 1/4 cup chopped parsley over the paella, serve with lemon wedges for squeezing, and if you want a crunchy socarrat you can increase heat for the last 1 2 minutes before resting to crisp the bottom.

Equipment Needed

1. Large paella pan or wide heavy skillet (12 to 15 inch)
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Tongs or slotted spoon (for turning chicken and placing shrimp)
7. Small bowl or ramekin (to bloom saffron)
8. Ladle or heatproof measuring cup (to add stock)
9. Plate and kitchen towel or foil (for resting the chicken and covering the paella)

FAQ

Chicken, Chorizo, & Shrimp Paella Recipe Substitutions and Variations

• Spanish chorizo: swap for andouille or kielbasa, or use pork sausage plus 1 tsp smoked paprika per 8 oz to get that smoky flavor. If using fresh sausage brown it well since cured chorizo is drier.
• Saffron threads: if you don’t have saffron use 1/4 to 1/2 tsp ground turmeric plus a pinch of smoked paprika for color and a hint of warmth, or 1/2 tsp annatto (achiote) for color. It won’t taste exactly the same but looks right.
• Short grain rice (bomba/arborio): substitute calasparra or any short/medium grain sushi rice for similar creaminess. If you only have long grain (jasmine/basmati) expect a lighter, fluffier paella and use slightly less stock.
• Shrimp: swap for mussels or clams (add in and cook until shells open), or firm white fish like cod or halibut cut into chunks, or sea scallops. Adjust cooking time since shellfish and fish cook faster than chicken.

Pro Tips

– Brown in batches and dont crowd the pan. Get the chicken skin really golden first so you render the fat, then brown the chorizo just long enough to release its oil. If you pile everything in you steam instead of sear and the whole dish gets soggy.

– Bloom the saffron and keep your stock hot. Crush the threads and steep them in warm stock so the color and aroma spread evenly, and always add hot stock to the rice so the temperature doesnt drop and cooking time stays predictable.

– Be careful with timing for the shrimp. Pat them super dry and tuck them in only near the end so they just turn opaque, otherwise they go rubbery. If you want extra flavor, toss the shrimp with a bit of smoked paprika and lemon before adding them.

– Aim for socarrat like a pro but dont burn it. Turn the heat up for the last 60 to 90 seconds until you hear little crackles and smell a toasty aroma, then hit pause. Use a wooden spoon to gently check the bottom, and if you smell burning back off immediately.

– Season in stages and rest the pan. Chorizo and chicken add salt early so go light at first, taste at the end and finish with lemon and parsley for brightness. Let the paella sit covered for 8 to 10 minutes so the rice firms up and the flavors settle, its worth the wait.