Spanish Rice Dish Paella Recipe ‐ This simple Shrimp and Chorizo Paella is easy to make, has classic paella ingredients with all Spanish flavors. Feed and impress a crowd with this paella recipe!
I have been working on this Shrimp and Chorizo Paella recipe for a little while, and I felt like it was time to share. Ever since I studied in Spain, I have been wanting to make Paella. Even though the region I lived in wasn’t particularly known for their Paella, they still had an excellent variety to choose from for those who wanted to sample this classic Spanish dish.
Paella is a rice dish from Spain, originally from the Valencia region. Paella is named after the word “paelle” which means “pan”!
Spanish Paella Recipe (seafood, Chicken, & Chorizo)
For some reason I was very intimidated by Paella, and I never quite got around to making it until now. I wanted to figure out how to make paella from scratch, using all the traditional spices.
It took a few trial runs, but the last time I made this Shrimp and Chorizo Paella I was happy with the results. Saffron and smoked Paprika are definitely necessary.
It does help to get the right kind of rice and make sure to use the right amount of liquid. I was able to find some Spanish paella rice (redondo rice, or bomba rice) but it can be hard to find. The preferred kind of rice is a short grain white rice, so Arborio is the next best thing if you can’t find paella rice. Be sure you read the packaging and use the amount of liquid that is recommended.
Chicken Chorizo And Shrimp Paella
Because Paella has been a very popular dish all throughout its history, it went through a lot of adoption and adaptation. There is no one true traditional Paella list of ingredients. But at a minimum you need the following:
I wanted to put shrimp and chorizo in my paella recipe because that seemed to be closest to the kind I ate in Spain even though the traditional Valencia Paella is never made with chorizo. Of course the seafood paella usually had mussels, clams, squid, shrimp and fish, but I wanted to keep it on the simple side so I just used shrimp. You can use any kind of meat or seafood that you would like, or even skip the meat altogether.
The hardest part was keeping the bottom from burning. This is partially because I have an electric stove (I would prefer gas) and partially because the pan I used was a bit thin. If you are using an electric stove, be sure to keep the heat on low and keep an eye on it to watch for burning, and also try to choose a pan with a thicker base for better heat distribution.
Epicurious Generations: Spanish Paella (chicken, Chorizo, Shrimp And Mussels)
Keyword: 30 Minute Dinners, Chorizo, Easy Recipes, Paella Recipe, Paella With Chorizo, Paella With Shrimp, Shrimp, Shrimp and Chorizo Paella, Weekend Meals, Weeknight Dinners
*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here.
*If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw.
Chicken & Shrimp Spanish Paella
*I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste.
*Nutritional information is an estimate and is provided as a courtesy for your convenience. If you have any diet restrictions, please do your due diligence to make sure this recipe fits your needs.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Chicken And Chorizo Paella
Did you like this recipe? Please comment, rate and share! And don’t forget to tag me on Instagram @ AND # so I can see what you made!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.
Quick & Easy Paella
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
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