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Chicken, Chorizo and Shrimp Paella

Paella is a fun and festive dish with so much versatility. You don’t even need a paella pan to make it. A large skillet will work just fine. This recipe was made in a 12 inch cast iron pan. You can use this as a base and then substitute other ingredients you prefer or have on hand. Be creative with it.

Chicken, Chorizo and Shrimp PaellaIngredients:
  • 3-4 chicken thighs - cut into 2" pieces
  • Salt and pepper
  • 2 tsp smoked paprika - separated
  • 1/4 - 1/3 cup olive oil
  • 5-7 oz Spanish Chorizo - thinly sliced 1/4" (1 cup)
  • 2 large shallots - chopped
  • 3-4 garlic cloves - chopped
  • 1 cup piquillo peppers - sliced (fresh or roasted red peppers also work)
  • 1 1/2 cups green or Romano beans - cleaned and cut in half
  • 2 cups short grain paella rice
  • 4 1/2 cups clam or seafood stock warmed or other desired stock (veggie or chicken)
  • 1 generous pinch saffron - dissolved in 1/4 cup warm stock
  • 8-10 large shrimp - shelled and deveined - tails left on
  • Garnish - lemon wedges and chopped parsley/chives

Prepare all ingredients and have them in dishes ready to go.

Place cut chicken thighs on a plate. Sprinkle with salt, pepper and paprika on both sides. In a skillet over medium heat add 1/3 cup olive oil. When hot, add chicken to pan and cook 7-9 minutes until brown on all sides. Then add chorizo and cook for 3 more minutes. Remove all and set aside on a plate. Add the shallots and a pinch of salt and saute’ for 3 minutes. Add the garlic and 1 tsp paprika and cook for 2-3 more minutes. Add the peppers, beans and salt and cook for 3-5 minutes. Add more oil if needed. Now add the rice and 1 more tsp of paprika. Stir until rice is well incorporated. Add chicken and chorizo back in. Add the warm stock and saffron, stirring gently until evenly distributed. You don’t want to stir the rice at this point. You want to create a crust on the bottom of the pan called Socarrat - some say the most delicious part of paella (we agree). Cover your pan with a lid or foil and cook for 15 minutes over medium low or a slight simmer on your stove. Turn the skillet occasionally on the burner. Add shrimp, evenly distributing throughout the pan. Cover and cook for another 5 minutes or so until the liquid is absorbed. Remove lid and turn up the heat to medium high and cook for 3-5 minutes or so to create the crusty bottom, turning pan as needed. Check and make sure the rice is not burning and adjust heat as needed. Remove from the heat and let sit for 5 minutes. Serve paella from the pan. Garnish with lemon wedges and fresh parsley. Serves 6.

Serve with:

Kunde Family Winery Pinot Noir - Russian River Valley and/or Reserve Chardonnay

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