27 Mar, 2023 Chicken Chorizo & Shrimp Paella Joanne Rappos mains This chicken, shrimp and chorizo paella is such a flavorful and satisfying meal. Even though it is not tradional it is simple and has easy to find ingredients American dinner, rice dishes, easy paella
This chicken, shrimp and chorizo paella is such a flavorful and satisfying meal. Before I say more I will mention this is by no means a traditional Paella or at least a Spanish one - I can say that first hand as I ate my weight in Spanish paella Valencian being my fav when I visited. The big giveaway is the chorizo - most Spanish paellas don’t include chorizo. That being said it is the more Americanized version one that the average person can make without sourcing special rice, rabbit meat or beans and does include chorizo. There are many delicious variations of this dish and this one is what you would call ‘paella mixta’ or a mixed paella. It is far from an authentic one because it is not made with Bomba rice or another variety commonly used and known as senia, Calasparra, or La Marjal, and likely several other reasons. But I can assure you that it is delicious and you will enjoy it! It’s pretty simple to make and comes together pretty quickly once you have all your ingredients chopped and ready and the chorizo adds so much flavour to the whole dish - hint of heat and smokiness and loads of deliciousness.
This is a quick chorizo paella recipe that can easily get whipped up midweek. It’s satisfying and bursting with lots of flavours. As I mentioned before, I usually don’t prefer dishes with more than one variety of meat but the variety of meat in paella works - this one has a variety of three protein. The blend of meats is delicious and they all get seasoned with the delicious flavours of the chorizo sausage which adds a hint of heat (depending on the chorizo) and smokiness to the dish. The addition of the extra veggies flavour the dish and add even more texture to it too.
Paella I Recipe
I have a deep love for rice and rice dishes and this is definitely an “A plus” rice dish. It literally is a one pot dish which is not only practical, but also the reason it is so flavourful. One of the best things about paella in general is how versatile a dish it is. That goes the same for this recipe too. If you keep the staple components the same – like the rice amount to liquid, tomatoes, spices and veggies, you can really switch it up. If you want to upgrade your paella you can swap some of the meat for other popular additions like snails, duck, rabbit, and a variety of seafood in shell. You can make it vegetarian adding string beans and butter beans or you can make it a singular meat paella too. It comes down to what you have available. I know that whatever combo you come up with of this paella (Spanish for pan) will be delicious! So go ahead and give it a try and make sure to let me know what you included in your version!
Chicken Chorizo, & Shrimp Paella Ingredients For the Marinade Olive Oil: just 1 teaspoon Spices: Paprika, dried oregano, kosher salt or sea salt and black pepper Chicken: Chicken breast or chicken thighs cubed
For the Paella Chorizo: I used Spanish chorizo but feel free to use the Mexican chorizo too. I used semi dry cured chorizo but if you are using a uncooked sausage you could remove it from the casings, crumble and cook it like you would ground meat Garlic & Onion: Use as much or as little as you prefer Bell Pepper: typically I like to use red bell pepper but feel free to use any colour bell pepper you like Spices: Saffron threads and chili flakes Tomato Paste & Diced Tomatoes: I use finely diced tomatoes from a can but feel free to use fresh tomatoes diced - approx 6 Rice: I used medium grain rice cause that is usually what I have on hand. Many have had good success with this recipe using short-grain rice or arborio rice too but I haven’t experimented with different rices but the ratios likely would be the same. White Wine: This is great for deglazing the pan and adding loads of flavour to the paella. If you prefer not to use it just replace it with equal amounts chicken broth Chicken Broth: low sodium chicken broth is what I use for the liquid portion for extra flavour instead of water Green Peas: I always have frozen on hand so that is what I use but you can defiantly use fresh as well Shrimp: I used frozen shrimp that had already been deveined and partially peeled and some that weren’t - typically its made with shell on shrimp but if you prefer tails and shells removed so its easier to eat without using your hands - feel free to use those ones. As for the type I used tiger shrimp cause they are more vibrant and that is also what I had on hand - use what you like just make sure to thaw and pat dry. I don’t season or marinate them but if you feel like seasoning them or tossing them in salt pepper and some paprika and oregano like the chicken feel free too for extra flavour. Lemon & Parsley: for garnish and serving
Chicken And Seafood Paella With Chorizo
How To Make Chicken Chorizo & Shrimp Paella Like many other one pan dishes - This paella comes together very quickly so I usually recommend that you have all your ingredients measured and prepared before you get started with the cooking so that you have everything on hand and ready to go. Here are the simple steps to make in this simplified paella MARINATE the chicken while you prepare the reaming ingredients Heat pan with olive oil and COOK chicken and chorizo in pan until cooked through and chorizo has rendered Add the veggies and spices and SAUTE until softened STIR in rice and tomato paste and cook 1 minute then DEGLAZE pan with wine Add tomatoes and broth and peas and, stir well and cover and allow to SIMMER Remove lid and place SHRIMP over rice, replace lid and continue to cook until rice is al dente and shrimp is cooked through (shrimp will steam and cook from the stew, or heat created in the pan with lid on) Remove from heat and GARNISH with chopped fresh parsley, lemon zest and a squeeze of fresh lemon juice SERVE straight from the pan and enjoy!!
If You Like This One Pan Dish You Will Love These: One Pot Shrimp Pasta Primavera Puttanesca - One Pot Baked Orzo Skillet Lasagna Creamy Shrimp Scampi With Orzo Creamy One Pan Lemon Garlic Chicken And Orzo Risotto One Pan Creamy Gnocchi With Shrimp and Spinach
I have a deep love for rice and rice dishes and this is definitely an “A plus” rice dish. It literally is a one pot dish which is not only practical, but also the reason it is so flavourful. One of the best things about paella in general is how versatile a dish it is. That goes the same for this recipe too. If you keep the staple components the same – like the rice amount to liquid, tomatoes, spices and veggies, you can really switch it up. If you want to upgrade your paella you can swap some of the meat for other popular additions like snails, duck, rabbit, and a variety of seafood in shell. You can make it vegetarian adding string beans and butter beans or you can make it a singular meat paella too. It comes down to what you have available. I know that whatever combo you come up with of this paella (Spanish for pan) will be delicious! So go ahead and give it a try and make sure to let me know what you included in your version!
Chicken Chorizo, & Shrimp Paella Ingredients For the Marinade Olive Oil: just 1 teaspoon Spices: Paprika, dried oregano, kosher salt or sea salt and black pepper Chicken: Chicken breast or chicken thighs cubed
For the Paella Chorizo: I used Spanish chorizo but feel free to use the Mexican chorizo too. I used semi dry cured chorizo but if you are using a uncooked sausage you could remove it from the casings, crumble and cook it like you would ground meat Garlic & Onion: Use as much or as little as you prefer Bell Pepper: typically I like to use red bell pepper but feel free to use any colour bell pepper you like Spices: Saffron threads and chili flakes Tomato Paste & Diced Tomatoes: I use finely diced tomatoes from a can but feel free to use fresh tomatoes diced - approx 6 Rice: I used medium grain rice cause that is usually what I have on hand. Many have had good success with this recipe using short-grain rice or arborio rice too but I haven’t experimented with different rices but the ratios likely would be the same. White Wine: This is great for deglazing the pan and adding loads of flavour to the paella. If you prefer not to use it just replace it with equal amounts chicken broth Chicken Broth: low sodium chicken broth is what I use for the liquid portion for extra flavour instead of water Green Peas: I always have frozen on hand so that is what I use but you can defiantly use fresh as well Shrimp: I used frozen shrimp that had already been deveined and partially peeled and some that weren’t - typically its made with shell on shrimp but if you prefer tails and shells removed so its easier to eat without using your hands - feel free to use those ones. As for the type I used tiger shrimp cause they are more vibrant and that is also what I had on hand - use what you like just make sure to thaw and pat dry. I don’t season or marinate them but if you feel like seasoning them or tossing them in salt pepper and some paprika and oregano like the chicken feel free too for extra flavour. Lemon & Parsley: for garnish and serving
Chicken And Seafood Paella With Chorizo
How To Make Chicken Chorizo & Shrimp Paella Like many other one pan dishes - This paella comes together very quickly so I usually recommend that you have all your ingredients measured and prepared before you get started with the cooking so that you have everything on hand and ready to go. Here are the simple steps to make in this simplified paella MARINATE the chicken while you prepare the reaming ingredients Heat pan with olive oil and COOK chicken and chorizo in pan until cooked through and chorizo has rendered Add the veggies and spices and SAUTE until softened STIR in rice and tomato paste and cook 1 minute then DEGLAZE pan with wine Add tomatoes and broth and peas and, stir well and cover and allow to SIMMER Remove lid and place SHRIMP over rice, replace lid and continue to cook until rice is al dente and shrimp is cooked through (shrimp will steam and cook from the stew, or heat created in the pan with lid on) Remove from heat and GARNISH with chopped fresh parsley, lemon zest and a squeeze of fresh lemon juice SERVE straight from the pan and enjoy!!
If You Like This One Pan Dish You Will Love These: One Pot Shrimp Pasta Primavera Puttanesca - One Pot Baked Orzo Skillet Lasagna Creamy Shrimp Scampi With Orzo Creamy One Pan Lemon Garlic Chicken And Orzo Risotto One Pan Creamy Gnocchi With Shrimp and Spinach
I have a deep love for rice and rice dishes and this is definitely an “A plus” rice dish. It literally is a one pot dish which is not only practical, but also the reason it is so flavourful. One of the best things about paella in general is how versatile a dish it is. That goes the same for this recipe too. If you keep the staple components the same – like the rice amount to liquid, tomatoes, spices and veggies, you can really switch it up. If you want to upgrade your paella you can swap some of the meat for other popular additions like snails, duck, rabbit, and a variety of seafood in shell. You can make it vegetarian adding string beans and butter beans or you can make it a singular meat paella too. It comes down to what you have available. I know that whatever combo you come up with of this paella (Spanish for pan) will be delicious! So go ahead and give it a try and make sure to let me know what you included in your version!
Chicken Chorizo, & Shrimp Paella Ingredients For the Marinade Olive Oil: just 1 teaspoon Spices: Paprika, dried oregano, kosher salt or sea salt and black pepper Chicken: Chicken breast or chicken thighs cubed
For the Paella Chorizo: I used Spanish chorizo but feel free to use the Mexican chorizo too. I used semi dry cured chorizo but if you are using a uncooked sausage you could remove it from the casings, crumble and cook it like you would ground meat Garlic & Onion: Use as much or as little as you prefer Bell Pepper: typically I like to use red bell pepper but feel free to use any colour bell pepper you like Spices: Saffron threads and chili flakes Tomato Paste & Diced Tomatoes: I use finely diced tomatoes from a can but feel free to use fresh tomatoes diced - approx 6 Rice: I used medium grain rice cause that is usually what I have on hand. Many have had good success with this recipe using short-grain rice or arborio rice too but I haven’t experimented with different rices but the ratios likely would be the same. White Wine: This is great for deglazing the pan and adding loads of flavour to the paella. If you prefer not to use it just replace it with equal amounts chicken broth Chicken Broth: low sodium chicken broth is what I use for the liquid portion for extra flavour instead of water Green Peas: I always have frozen on hand so that is what I use but you can defiantly use fresh as well Shrimp: I used frozen shrimp that had already been deveined and partially peeled and some that weren’t - typically its made with shell on shrimp but if you prefer tails and shells removed so its easier to eat without using your hands - feel free to use those ones. As for the type I used tiger shrimp cause they are more vibrant and that is also what I had on hand - use what you like just make sure to thaw and pat dry. I don’t season or marinate them but if you feel like seasoning them or tossing them in salt pepper and some paprika and oregano like the chicken feel free too for extra flavour. Lemon & Parsley: for garnish and serving
Chicken And Seafood Paella With Chorizo
How To Make Chicken Chorizo & Shrimp Paella Like many other one pan dishes - This paella comes together very quickly so I usually recommend that you have all your ingredients measured and prepared before you get started with the cooking so that you have everything on hand and ready to go. Here are the simple steps to make in this simplified paella MARINATE the chicken while you prepare the reaming ingredients Heat pan with olive oil and COOK chicken and chorizo in pan until cooked through and chorizo has rendered Add the veggies and spices and SAUTE until softened STIR in rice and tomato paste and cook 1 minute then DEGLAZE pan with wine Add tomatoes and broth and peas and, stir well and cover and allow to SIMMER Remove lid and place SHRIMP over rice, replace lid and continue to cook until rice is al dente and shrimp is cooked through (shrimp will steam and cook from the stew, or heat created in the pan with lid on) Remove from heat and GARNISH with chopped fresh parsley, lemon zest and a squeeze of fresh lemon juice SERVE straight from the pan and enjoy!!
If You Like This One Pan Dish You Will Love These: One Pot Shrimp Pasta Primavera Puttanesca - One Pot Baked Orzo Skillet Lasagna Creamy Shrimp Scampi With Orzo Creamy One Pan Lemon Garlic Chicken And Orzo Risotto One Pan Creamy Gnocchi With Shrimp and Spinach
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