Paella with Chicken, Chorizo, and Shrimp

A pan of seafood paella with prawns, mussels, and clams on saffron rice, garnished with lemon wedges. The table includes a bottle of olive oil, a basket of bread, and a bowl of peppercorns.

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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.

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 454kcal

Author: Stephanie Wilson

Ingredients

30 threads saffron crushed (a scant ½ tsp) optional but does deliver wonderful flavor
1 pound boneless skinless chicken thighs cut into 2" pieces
1 lb large shrimp peeled and deveined
salt and freshly ground black pepper to taste
¼ 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
1 (15-oz) can diced tomatoes or stewed tomatoes
1 Spanish onion minced (or red onion)
4 cups chicken broth reduced sodium
24 oz short-grain rice Arborio or Valencia
8 oz. peas (fresh or frozen)
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

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Instructions

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 the 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 the 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.

Notes

SERVES 8-10 in a (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.

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