Paella, while it seems exotic, is really an easy weeknight dish you can whip up in 20 minutes or so. This is one of my favorite recipes for Paella with Chicken, Chorizo, and Shrimp.
Says the UK’s Independent, “Just fry up a bit of onion and garlic, add a few chunks of chorizo, chuck in some chicken, or prawns, or both, and some short-grain rice – Spanish if you’ve got it, or whatever else comes to hand. Then cover with stock and a bit of saffron (optional), and 20 minutes or so later, you’ve got a lovely paella.
Paella with Chicken, Chorizo, and ShrimpPrint
Paella with Chicken, Chorizo, and Shrimp
A surprisingly easy yet delicious and fun mid-week meal you can whip up in 20 minutes or so.
- 30 threads saffron, crushed (a scant ½ tsp) optional but does deliver wonderful flavor
- A pound boneless skinless chicken thighs, cut into 2″ pieces
- 1 lb large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 4 oz. dry-cured Spanish chorizo, cut into ¼”-thick coins
- 3 cloves garlic, minced
- 1 bunch flat leaf parsley, save some for garnish
- 15-oz can diced tomatoes (stewed tomatoes work great too)
- 1 Spanish onion, minced (or red onion)
- 4 cups chicken broth, reduced sodium
- 24 oz short-grain rice, Arborio or Valencia
- 8 oz. fresh or frozen peas
- 3 jarred roasted red peppers, torn into ½”-thick strips
- 12 mussels, cleaned and debearded, or clams
- Lemon wedges for serving
Spice Mix for Chicken:
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- Kosher salt and freshly ground pepper
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper. Heat oil in a 16″–18″ paella pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Transfer shrimp to a plate, leaving meats in pan. Add garlic, onion, ¼ cup minced parsley and sauté until the onions soften, about 6 minutes. Add reserved saffron mixture, tomatoes and broth, season with salt, and bring to a boil over high heat.
Sprinkle in rice, distribute evenly with a spoon, and add peas and peppers. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved shrimp, and nestle in mussels or clams hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving. Garnish with lemon wedges.
SERVES 6–8 (16”-18” Paella Pan)
This recipe has a number of ingredients. But all you really need is a combination of onion and garlic, a few chunks of your favorite sausage, some chicken, or prawns, or both, and some short-grain rice – Spanish if you’ve got it, or whatever else comes to mind.