Shrimp, Chicken and Chorizo Paella
Total time: 30 minutes
Yields: 6 servings
Author: Meghan McMorrow
Source: https://www.foxandbriar.com/shrimp-chorizo-paella/
Ingredients
- 2 tablespoons olive oil
- 1.5 cups Arborio rice
- 3 cups chicken stock, heated before adding to rice
- 1 onion, diced
- 1 bell pepper, chopped
- 4 cloves garlic , minced
- 2 tablespoons tomato paste
- 2 tsp smoked paprika
- 1 tsp saffron threads (2 pinches), optional
- 2 tsp ground cumin, optional
- red chili flakes , to taste
- salt, to taste
- 0.33 lb Spanish chorizo (the kind that is dried and cured), sliced and then diced
- 1 pound raw shrimp, shelled and deveined
- 0.75 lbs chicken thighs, cut into bite size pieces
- 0.5 cup frozen peas
- fresh chopped parsley, optional
Instructions
Heat a large paella pan (or large sauté pan) over medium heat. Add the olive oil. When oil is hot, add the onion and bell pepper and sauté for 5 minutes, until onion is softened and turning golden. Add the garlic and sauté for 30 seconds.
Add in chicken and sauté for about 5 minutes on each side, until fully brown on both sides.
While chicken is cooking, heat/simmer chicken stock. If using saffron, add it to chicken stock.
Add the paprika, cumin, any chili flakes and tomato paste, stir to incorporate. Add the chorizo and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
Add the rice and stir fry until the rice is completely coated with the oil and spices.
Stir in the heated stock. Bring to a simmer and cook rice until small amount of liquid remains.
Add the shrimp and peas on top and mix in to extent possible. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until shrimp is fully pink and liquid has evaporated. Add more water if necessary.
If using, sprinkle parsley on top and serve.
Heat a large paella pan (or large sauté pan) over medium heat. Add the olive oil. When oil is hot, add the onion and bell pepper and sauté for 5 minutes, until onion is softened and turning golden. Add the garlic and sauté for 30 seconds.
Add in chicken and sauté for about 5 minutes on each side, until fully brown on both sides.
While chicken is cooking, heat/simmer chicken stock. If using saffron, add it to chicken stock.
Add the paprika, cumin, any chili flakes and tomato paste, stir to incorporate. Add the chorizo and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
Add the rice and stir fry until the rice is completely coated with the oil and spices.
Stir in the heated stock. Bring to a simmer and cook rice until small amount of liquid remains.
Add the shrimp and peas on top and mix in to extent possible. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until shrimp is fully pink and liquid has evaporated. Add more water if necessary.
If using, sprinkle parsley on top and serve.
Notes
I have significantly modified the McMorrow recipe to add chicken and bell pepper and adjust the spices.
The amount of shrimp, chicken and chorizo can be varied according to your taste and what is available. If the total mount of meat is more than 2 lbs, you may need to increase the amount of stock a and rice.
I have also cooked this with Latin American chorizo (ground meat in casings). If using uncooked chorizo, you will need to cook it before cooking the chicken. I recommend removing casings and then chopping into small pieces before cooking. After cooking, temporarily remove it while cooking chicken. Add it back as you would with Spanish chorizo.
The stock can be made with shrimp rather than chicken and white wine can be substituted for some of the stock.