Are you looking for a delicious and addictive dish that you, will keep on going for seconds? This chicken and seafood paella with chorizo is what you are looking for!
Paella is a traditional Spanish dish from Valencia. It is a rice dish that can have meat, fish, seafood, and vegetables and is well known for its use of saffron to give the yellow color and unique flavor to the rice.
One of the things I enjoy most about paella is the variety of the dish. From the same base rice dish recipe, you can make so many delicious variations including, seafood, meat or vegetarian.
Shrimp & Chorizo Paella Recipe
Vegetables: I use onion, garlic, red bell peppers, fresh tomatoes and frozen peas to finish in the recipe. I’ve seen a lot of variations for the tomatoes and I enjoy the fresh tomatoes most.
Liquid: You can use any type of broth. The most convenient one is a chicken broth, but if you can get your hands on a seafood broth whether commercial or homemade, that will enhance the taste of the sea for your paella.
Seasoning: The key here is the saffron! I use a combination of powdered and thread saffron. You can do with only powdered saffron which is more affordable. This spice can be pretty expensive!
Savory Shrimp, Chicken & Chorizo Paella Recipe: The Perfect Paella For Beginners
Meats: I use a combination of seafood (mussels and tiger shrimps), chicken thighs (thighs are best to cook longer without drying out) and sliced chorizo sausage.
The first steps are to build your layers of flavor with your vegetables and your broth prior to adding the rice. This is relatively straightforward and the key to not overcook everything is to cook your ingredients in steps:
Now the fun part starts, you need to add your rice. Distribute it evenly throughout the place and shake the pan so it gets to the bottom of the pan properly. Once your rice is in, avoid mixing the content of the paella and let the rice cook on its own.
Mixed Paella With Chicken, Seafood And Chorizo.
Traditionally, the seafood is cooked directly with the rice as it cooks. Although this method works fine, you risk of overcooking your seafood. I mix the approach where I let the seafood cook on top of the paella by putting the mussels and shrimp on top of the plate as the rice cooks, but remove it and set it aside until the rice is fully cooked.
This approach is handy as well if you want more seafood than what fits on top of rice dish. You have time while the rice cooks to add a second layer of mussels for instance!
When you rice is almost cooked through, you should have most if not all of your liquid absorbed and you have to create your socarrat (optional but highly recommended). Turn the heat up to med-high for around a minute. This will help create your crunchy rice crust at the bottom of your pan.
Chicken And Seafood Paella With Chorizo
After this crucial step, take your pan of the heat and cover with aluminum foil and a dish towel on top to rest for 5-7 minutes.
This dish is a meal in itself! The best way to complement the dish is with fresh chopped parsley and lots of lemon juice. We usually cut lemon wedges and let people season to their liking. Lemon with seafood and chicken is a match in heaven so don’t be shy!
Please let me know how you like this chicken and seafood paella in the comments below! Would love to know if you managed to have leftovers or not!
Chicken, Chorizo And Prawn Paella
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Traditionally, the seafood is cooked directly with the rice as it cooks. Although this method works fine, you risk of overcooking your seafood. I mix the approach where I let the seafood cook on top of the paella by putting the mussels and shrimp on top of the plate as the rice cooks, but remove it and set it aside until the rice is fully cooked.
This approach is handy as well if you want more seafood than what fits on top of rice dish. You have time while the rice cooks to add a second layer of mussels for instance!
When you rice is almost cooked through, you should have most if not all of your liquid absorbed and you have to create your socarrat (optional but highly recommended). Turn the heat up to med-high for around a minute. This will help create your crunchy rice crust at the bottom of your pan.
Chicken And Seafood Paella With Chorizo
After this crucial step, take your pan of the heat and cover with aluminum foil and a dish towel on top to rest for 5-7 minutes.
This dish is a meal in itself! The best way to complement the dish is with fresh chopped parsley and lots of lemon juice. We usually cut lemon wedges and let people season to their liking. Lemon with seafood and chicken is a match in heaven so don’t be shy!
Please let me know how you like this chicken and seafood paella in the comments below! Would love to know if you managed to have leftovers or not!
Chicken, Chorizo And Prawn Paella
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More
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