Name: Creamy Chicken and Shrimp Paella with Saffron and Chorizo Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1 tablespoon ground paprika; 2 teaspoons dried oregano; Salt and ground black pepper to taste; 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces; 2 tablespoons olive oil (divided); 3 cloves garlic, crushed; 1 teaspoon crushed red pepper flakes; 2 cups uncooked short-grain white rice; 1 pinch saffron threads; 1 large bay leaf; ½ bunch Italian flat leaf parsley, chopped; 1 quart chicken stock; 2 medium lemons, zested; 2 tablespoons olive oil; 1 medium Spanish onion, chopped; 1 medium red bell pepper, coarsely chopped; 1 pound shrimp, peeled and deveined; 1 pound chorizo sausage, casings removed and crumbled

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Introduction

Chicken paella is a vibrant and flavorful Spanish dish that combines tender chicken, succulent shrimp, and smoky chorizo with fragrant saffron rice. Perfect for a family dinner or a festive gathering, this recipe will bring the taste of Spain right to your kitchen.

A large round pan filled with a colorful dish featuring a base layer of bright yellow-orange rice mixed with small bits of red bell pepper, forming an even layer across the pan. Scattered on top are cooked shrimp with a pink and white texture, browned pieces of chicken, and slices of dark reddish-brown sausage. Green chopped herbs are sprinkled over the entire dish for a fresh touch. Four lemon wedges are placed evenly around the pan’s edge, adding a touch of yellow and white contrast. The pan is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 tablespoon ground paprika
2 teaspoons dried oregano
Salt and ground black pepper to taste
2 pounds skinless boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil (divided)
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 large bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 medium lemons, zested
2 tablespoons olive oil
1 medium Spanish onion, chopped
1 medium red bell pepper, coarsely chopped
1 pound shrimp, peeled and deveined
1 pound chorizo sausage, casings removed and crumbled

Instructions

Step 1: In a bowl, combine chicken with 2 tablespoons olive oil, paprika, oregano, salt, and pepper. Mix well and marinate for 15 minutes.
Step 2: Heat 2 tablespoons olive oil in a large pan over medium heat. Sauté crushed garlic and crushed red pepper flakes until fragrant, about 1 minute.
Step 3: Add the rice, saffron threads, bay leaf, and chopped parsley to the pan. Stir to coat the rice evenly with oil and spices.
Step 4: Pour in the chicken stock and add lemon zest. Bring the mixture to a simmer.
Step 5: In another pan, heat 2 tablespoons olive oil and sauté the chopped onion and red bell pepper until softened. Add this mixture to the rice pan.
Step 6: Add the marinated chicken pieces and crumbled chorizo to the rice. Cook, stirring occasionally, until the chicken is browned on all sides.
Step 7: Arrange the shrimp over the top of the rice mixture. Cover the pan and cook until the shrimp turn pink and the rice is tender, about 10-15 minutes.
Step 8: Garnish the paella with additional chopped parsley and serve hot with lemon wedges on the side.

Tips & Variations

For extra flavor, toast the saffron threads in a dry pan before adding them to the stock.
Use smoked paprika instead of regular for a deeper smoky taste.
You can substitute shrimp with mussels or clams for a seafood twist.
If short-grain rice is unavailable, arborio rice can be used but the texture will differ slightly.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm gently on the stove or in the microwave to avoid drying out.

How to Serve

A large round black pan filled with one main layer of bright yellow rice, scattered with pieces of cooked shrimp showing a pink-orange color and curled shape. Mixed through the rice are chunks of browned chicken, slices of reddish chorizo, and small diced red bell peppers. Fresh green herbs are sprinkled over the dish, with a wedge of lemon standing upright near the center. The pan sits on a white marbled surface, with a soft light highlighting the textures and colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this paella ahead of time?

Yes, you can prepare the ingredients and marinate the chicken in advance. However, it’s best to cook and serve the paella fresh for optimal texture and flavor.

What is the best type of rice to use?

Short-grain white rice works best for paella because it absorbs flavors well and maintains a pleasant texture without becoming mushy.