Paella with Seafood, Chicken, and Chorizo Recipe

Name: Paella with Seafood, Chicken, and Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken thighs; 2 chicken legs; 1 teaspoon dried oregano; 2 tablespoons sweet paprika; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 1 Spanish chorizo sausage; 4 garlic cloves, crushed; 1 Spanish onion, diced; 1 (16-ounce) can whole tomatoes, drained and hand-crushed; 1 cup Spanish rice, short to medium grain; 1 teaspoon saffron threads; 3 cups water, warm; 4 jumbo shrimp, peeled with heads and tails on; 2 lobster tails, split; 6 littleneck clams, scrubbed; 1/2 cup sweet peas, frozen and thawed; Fresh flat-leaf parsley leaves, for garnish; Lemon wedges, for serving

Servings: persons

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 (16-ounce) can whole tomatoes, drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup sweet peas, frozen and thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving

1
Rinse the chicken pieces and pat them dry.
2
Mix the oregano and paprika with some salt and pepper in a small bowl.
3
Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
4
Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat.
5
Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs.
6
Add the chorizo and continue to cook until the oil is a vibrant red color.
7
Remove the chicken and sausage to a platter lined with paper towels.
8
Return the pan to the stove and lower the heat to medium.
9
Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper.
10
Fold in the rice, stirring to coat the grains.
11
Stir the saffron into the rice.
12
Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
13
Do not cover or constantly stir like risotto.
14
Add the shrimp, lobster, clams, the reserved chicken, and the chorizo.
15
Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes.
16
Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist.
17
The ideal paella has a toasted rice bottom called socarrat.
18
Allow to rest, off the heat for 5 minutes, and garnish with parsley.
19
Serve with lemon wedges.

781

kcal

Calories

Fat

Carbs

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: 2 chicken thighs, 2 chicken legs, 1 teaspoon dried oregano, 2 tablespoons sweet paprika, and more.

Yes, Paella with Seafood, Chicken, and Chorizo 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!

Paella with Seafood, Chicken, and Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions