Shrimp And Chicken Chorizo Paella Recipes

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EASY CHICKEN, CHORIZO AND SHRIMP PAELLA



Easy Chicken, Chorizo and Shrimp Paella image

Easy Chicken, Chorizo and Shrimp Paella is a one skillet supper that's simple yet anything but ordinary.

Provided by Iowa Girl Eats

Categories     entree, seafood, skillet dinner

Yield serves 4

Number Of Ingredients 14

2-1/2 cups chicken broth
pinch of Spanish saffron
drizzle of extra virgin olive oil
2 boneless skinless chicken thighs, chopped
6oz Mexican chorizo
1 shallot or 1/2 onion, chopped
salt and pepper
3 cloves garlic, minced
2 vine-ripened tomatoes, chopped
2 teaspoons paprika
dash of cayenne pepper (optional)
1 cup long grain white rice
6oz large shrimp, peeled then deveined and chopped
1/2 cup frozen peas

Steps:

  • Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.
  • Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and cayenne pepper if using then saute until tomatoes are softened, 3 minutes.
  • Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and peas then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP



Paella With Chicken, Chorizo And Shrimp image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 cup chopped parsley
1/4 cup sliced almonds
3 cloves garlic
5 cups well-seasoned chicken stock
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1/2 pound chorizo, peeled, in small chunks
1 3 1/2-pound chicken, cut up
Salt and freshly ground black pepper
1 medium onion, chopped
1 leek, white part only, chopped
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
6 ripe plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon paprika, preferably Spanish smoked
3 cups short grain rice, preferably Spanish
1/4 pound green beans, trimmed, in 1-inch lengths
1/2 pound peeled medium shrimp
1/2 cup sliced Spanish pimento-stuffed olives

Steps:

  • In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
  • Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
  • Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
  • Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
  • Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams

EASY CHICKEN AND SHRIMP PAELLA



Easy Chicken and Shrimp Paella image

Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 13

4 bone-in, skinless chicken thighs
4 bone-in, skinless chicken drumsticks
Coarse salt and ground pepper
2 tablespoons olive oil
1 red bell pepper (ribs and seeds removed), thinly sliced
1 link precooked Spanish chorizo, chopped (2 ounces)
1/2 small onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 cup arborio rice
1 can (14.5 ounces) reduced-sodium chicken broth
1 box (10 ounces) frozen peas
1/2 pound peeled and deveined frozen medium shrimp, thawed

Steps:

  • Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
  • Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
  • Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

GRILLED CHORIZO AND SHRIMP PAELLA



Grilled Chorizo and Shrimp Paella image

This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
2 tablespoons minced fresh cilantro

Steps:

  • In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS



Grilled Paella with Chicken, Chorizo, Shrimp and Mussels image

The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19

2 lemons
4 1/2 cups low-sodium chicken broth
2 1/2 teaspoons saffron threads
3/4 pound large shrimp (shells on)
Kosher salt and freshly ground pepper
1 red bell pepper, chopped
1 onion, chopped
3 plum tomatoes, seeded and chopped
4 cloves garlic
2 pounds chicken drumsticks (about 10), patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
7 ounces dried Spanish chorizo, thinly sliced
1/3 cup dry white wine
2 1/4 cups Bomba rice
1 cup pitted green olives, halved
1/2 cup frozen peas, thawed
1/2 pound small mussels, scrubbed and debearded
3/4 cup fresh parsley, finely chopped

Steps:

  • Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
  • Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
  • Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
  • Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
  • Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
  • Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
  • Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI



Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 quarts chicken stock
1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced
1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved
2 tablespoons sherry vinegar
4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt
1 small bunch chives, sliced

Steps:

  • For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
  • Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
  • Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
  • Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
  • Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
  • For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
  • For serving: Garnish with the chives and a drizzle of aioli.

SHRIMP PAELLA WITH CHORIZO



Shrimp Paella with Chorizo image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 7-ounce link Spanish chorizo, cut in half horizontally and sliced into half moons
2 tablespoons Amore garlic paste, or 6 garlic cloves, chopped
1 large tomato, diced
1 14-ounce can low-sodium chicken broth
1 teaspoon saffron
Salt and freshly ground pepper
2 8.8-ounce packages Uncle Ben's Original Long-Grain Ready Rice
1 cup frozen peas
1 1/4 pounds shrimp, peeled and deveined

Steps:

  • Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
  • In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.

SHRIMP AND CHICKEN CHORIZO PAELLA



Shrimp and Chicken Chorizo Paella image

Make and share this Shrimp and Chicken Chorizo Paella recipe from Food.com.

Provided by Carbgirl

Categories     < 60 Mins

Time 1h

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • In a small bowl, combine saffron and hot water; stir to dissolve.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 478, Fat 19, SaturatedFat 6.6, Cholesterol 108.9, Sodium 1169.5, Carbohydrate 50.5, Fiber 3.8, Sugar 4, Protein 25.4

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