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Creamy Chicken and Shrimp Paella with Saffron and Chorizo Recipe

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★★★★★

4.7 from 468 reviews

A vibrant and flavorful Chicken Paella recipe featuring tender chicken, succulent shrimp, spicy chorizo, and fragrant saffron rice. This classic Spanish dish is cooked on the stovetop, combining a rich blend of paprika, garlic, and fresh herbs for an authentic, satisfying meal perfect for gatherings or family dinners.

Ingredients

Scale

Marinade & Chicken

  • 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

Rice & Seasonings

  • 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

Vegetables & Proteins

  • 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

  1. Marinate Chicken: In a bowl, combine the chicken pieces with 2 tablespoons olive oil, paprika, oregano, salt, and black pepper. Mix well to coat the chicken evenly and allow it to marinate for 15 minutes to absorb the flavors.
  2. Sauté Garlic and Spices: Heat 2 tablespoons olive oil in a large pan over medium heat. Add crushed garlic and red pepper flakes, sautéing until fragrant but not browned, about 1-2 minutes.
  3. Add Rice and Aromatics: Stir in the uncooked short-grain white rice, saffron threads, bay leaf, and chopped parsley. Toss to coat all the ingredients thoroughly in the oil and spices, ensuring the rice grains absorb the flavors.
  4. Simmer with Stock: Pour in the chicken stock along with the lemon zest. Bring the mixture to a gentle simmer and allow it to cook slowly to infuse the flavors into the rice.
  5. Sauté Vegetables: In another pan, heat 2 tablespoons olive oil over medium heat. Sauté the chopped onion and red bell pepper until they soften and become slightly caramelized, then add them to the rice mixture.
  6. Cook Chicken and Chorizo: Add the marinated chicken and crumbled chorizo to the rice pan. Cook until the chicken pieces are browned on all sides and partially cooked through, about 8-10 minutes, stirring occasionally.
  7. Add Shrimp and Finish Cooking: Arrange the peeled and deveined shrimp on top of the rice mixture. Cover the pan with a lid and cook until the shrimp turn pink and the rice is tender, approximately 8-10 minutes more. Avoid stirring to let the rice develop a crust on the bottom.
  8. Garnish and Serve: Remove the bay leaf. Sprinkle additional chopped parsley on top for garnish. Serve the paella hot with lemon wedges on the side for squeezing over just before eating.

Notes

  • Use short-grain rice for optimal texture and absorption of flavors typical of paella.
  • Do not stir the rice once the shrimp is added to allow the bottom to crisp, creating the traditional socarrat.
  • Adjust the level of crushed red pepper flakes according to your preferred spice level.
  • If saffron threads are unavailable, a small pinch of turmeric can be used as an alternative for color, though flavor will differ.
  • Serve with fresh lemon wedges to add a bright citrus layer that complements the savory ingredients.

Keywords: Chicken paella, Spanish rice dish, saffron paella, shrimp paella, chorizo recipe, stovetop paella, traditional paella

Find it online: https://ricoloranz.com/creamy-chicken-and-shrimp-paella-with-saffron-and-chorizo-recipe/