Mixed Paella With Chicken, Chorizo And Shrimp

Name: Mixed Paella With Chicken, Chorizo And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp saffron; 1 lb. boneless, skinless chicken thighs; salt and pepper to taste; 15 medium shrimp, peeled and deveined; 1/2 cup extra-virgin olive oil; 3 ounces dry-cured Spanish chorizo; 1 tbsp tablespoons smoked paprika; 3 cloves garlic, minced; 2 bay leaves; 3 medium tomatoes, minced; 1 small onion, minced; 2 tbsp dry white wine; 7 cups chicken broth; 2 1/2 cups Arborio rice or other short-grain rice; 7 ounces jarred artichoke hearts, quartered; 8 ounces fresh or frozen peas; 3 jarred roasted red peppers, torn into 1?2? thick strips; 1/4 cup green olives with pimentos, chopped; 1 tbsp cilantro, chopped

Servings: persons

1/2 tsp saffron
1 lb. boneless, skinless chicken thighs
salt and pepper to taste
15 medium shrimp, peeled and deveined
1/2 cup extra-virgin olive oil
3 ounces dry-cured Spanish chorizo
1 tbsp tablespoons smoked paprika
3 cloves garlic, minced
2 bay leaves
3 medium tomatoes, minced
1 small onion, minced
2 tbsp dry white wine
7 cups chicken broth
2 1/2 cups Arborio rice or other short-grain rice
7 ounces jarred artichoke hearts, quartered
8 ounces fresh or frozen peas
3 jarred roasted red peppers, torn into 1?2? thick strips
1/4 cup green olives with pimentos, chopped
1 tbsp cilantro, chopped

1
Place the saffron and 1?4 cup hot water in a small bowl- let sit for 15 minutes. Season the chicken and shrimp with salt and pepper.
2
Heat oil in a large paella pan or large shallow skillet over medium heat and add the chicken, shrimp and chorizo. Cook, turning occasionally, until browned, about 7 minutes.
3
Be sure that the shrimp are not overcooked, remove them from the pan before they are completely cooked.
4
Transfer the shrimp to a plate, leaving meats in the pan.
5
Add the paprika, garlic, bay leaves, tomatoes and onions, cook, stirring often, until onions soften, about 8 minutes. Add reserved saffron mixture (with water), wine and broth, season with salt; bring to a boil over high heat.
6
Reduce the heat to a simmer for at least 20 minutes and up to an hour. The longer this sofrito simmers, the richer the flavor in the end. I simmer mine on low for at least an hour.
7
Sprinkle in rice, distribute evenly, add the quartered artichokes, peas, green olives and peppers.
8
Cook, without stirring, until rice has absorbed most of the liquid, 10-12 minutes. Reduce the heat to low, add reserved shrimp; cook, without stirring, until rice has absorbed the liquid and is al dente (firm but not hard), 5 to 10 minutes more.
9
Remove pan from the heat, remove the bay leaves, cover with aluminum foil and let sit for 5 minutes before serving. Add the chopped cilantro over the top and serve.

1973

kcal

Calories

Fat

110

Carbs

243

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 tsp saffron, 1 lb. boneless, skinless chicken thighs, salt and pepper to taste, 15 medium shrimp, peeled and deveined, and more.

Yes, Mixed Paella With Chicken, Chorizo And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!