Recipe By mls
Published Jun 8th
Prep 30m Cook 30m Additional - Ready In 60m
Servings 8 servings Calories 736.2

An easy to make paella using chorizo, chicken, and shrimp.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • salt and black pepper to taste
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 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 bay leaf
  • ½ bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 lemons, zested
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 pound shrimp, peeled and deveined

Cooking Directions

  1. 1 In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. 2 Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. 3 Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. 4 Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts

  • Calories 736.2
  • Carbohydrate 45.7 g
  • Cholesterol 202.5 mg
  • Fat 35.1 g
  • Fiber 2.9 g
  • Protein 55.7 g
  • Saturated Fat 10.3 g
  • Sodium 1204.2 mg
  • Sugar 1.9 g


  1. Excellent with a few tweaks: Marinate chicken and cook rice as called for however add a can of diced tomatoes with chilis to the cooking rice Sauté onion with olive oil for approx 1 minute, add chorizo until it starts to give off oil and then add chicken and sauté all together until chicken cooks - Read more ...
  2. To get very moist rice, saute the finely diced onions until very translucent, approximately 15-20 mins., then proceed with Step 2. Approximately 13 minutes into rice cooking time, nestle shrimp and any shellfish desired in the rice; cover, and let steam until shrimp are opaque and shellfish open. Rice will come out perfectly moist with - Read more ...
  3. I've now made this recipe several times and each time I've done something different but its always tasted fantastic. My changes: instead of using shellfish (due to allergy) I fried fish separately then cut it into strips and added it to the meat. Also I didn't use red pepper flakes and I'm glad I didn't - Read more ...
  4. I used chicken thighs, one per person, instead of pieces. I doubled the saffron and also cooked the sausage first and drained the fat. Keep extra chicken stock handy to moisten the rice if needed. THEN (a personal touch)I cooked about 3 dozen mussels and 3 dozen clams and put on top of the dish. - Read more ...
  5. A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika (sweet, not hot) and cut amt in half. Also, use chicken with the skin on. The flavor is wonderful in this dish. You can always put the skins off when you combine the rice/meats. Add a shake of turmeric (or colorante) - Read more ...
  6. Great Paella "Corrorian"! Paella, no matter how you make it, is always a bit time consuming but in the end, it's certainly worth it. After marinating my chicken, I cut the chorizo into bite size pieces and browned. I removed the sausage, then browned the chicken and then the peppers and onions. Everything was put - Read more ...
  7. I loved this Paella. Added 16 oz can diced tomatoes and left out the lemon zest. Removed the casing and cut sausage into 2" pieces,cooking sausage ahead, drained the fat. Added some back in the skillet for sauteing the chicken. Added the shrinp to the rice mix just before the finish. I will do this - Read more ...
  8. I made this even easier by using prepackaged saffron rice instead of making my own. I recommend cooking the chorizo separately and draining it before adding it to the mix. I also cooked the shrimp separately and added it at the end, since I think some of the shrimp tends to get overcooked if you - Read more ...
  9. Decent. My main complaints are (i) because of cooking in separate dishes, the rice and protein flavors don't blend, (ii) the dish is a bit drier than paella should be, and (iii) there isn't enough vegetables (needs more red bell pepper and peas and the like). I much prefer the Paella I recipe on this - Read more ...

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