Shrimp And Chicken Chorizo Paella Recipe

Name: Shrimp And Chicken Chorizo Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon saffron, ground (can substitute cumin); 1/4 cup hot water; 2 teaspoons olive oil, divided; 1 lb uncooked shrimp, large, peeled, deveined; 12 ounces chicken chorizo sausage, sliced; 1 large uncooked onion, thinly sliced; 8 ounces cremini mushrooms, sliced; 4 medium uncooked scallions, white parts sliced, green ends reserved; 1 teaspoon kosher salt; 1 tablespoon minced garlic; 15 ounces diced tomatoes, drained; 1/4 teaspoon paprika; 2 cups uncooked arborio rice; 2 1/2 cups low sodium chicken broth; 1 cup roasted piquillo pepper, sliced; 1 cup frozen baby peas; 1/4 cup fresh parsley, chopped

Servings: persons

1/2 teaspoon saffron, ground (can substitute cumin)
1/4 cup hot water
2 teaspoons olive oil, divided
1 lb uncooked shrimp, large, peeled, deveined
12 ounces chicken chorizo sausage, sliced
1 large uncooked onion, thinly sliced
8 ounces cremini mushrooms, sliced
4 medium uncooked scallions, white parts sliced, green ends reserved
1 teaspoon kosher salt
1 tablespoon minced garlic
15 ounces diced tomatoes, drained
1/4 teaspoon paprika
2 cups uncooked arborio rice
2 1/2 cups low sodium chicken broth
1 cup roasted piquillo pepper, sliced
1 cup frozen baby peas
1/4 cup fresh parsley, chopped

1
In a small bowl, combine saffron and hot water; stir to dissolve.
2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining teaspoon oil, chorizo, onion, mushrooms, white parts of scallion and slat to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
3
Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, papricka and rice; stir to combine. Add broth and saffron water, bring to a boil. Reduce heat to medium-low and brinig to a simmer; cook for 15 minutes.
4
Stir in peppers, peas and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on bottom of pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of scallion; serve. Yields about 1 1/2 cups per serving.

976

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/2 teaspoon saffron, ground (can substitute cumin), 1/4 cup hot water, 2 teaspoons olive oil, divided, 1 lb uncooked shrimp, large, peeled, deveined, and more.

Yes, Shrimp And Chicken Chorizo Paella 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.

Shrimp And Chicken Chorizo Paella

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