Saffron-Infused Paella with Chicken, Chorizo, and Shrimp
Experience the vibrant flavors of Spain with this Saffron-Infused Paella, a celebration of fresh ingredients and rich spices. This one-dish wonder combines tender chicken, spicy chorizo, succulent shrimp, and colorful vegetables, all simmered with aromatic turmeric and perfectly cooked rice. The dish is beautifully topped with roasted red peppers and fresh herbs, making it a feast for both the eyes and the palate. Serve with a side of crusty bread to soak up the savory goodness, and enjoy a taste of the Mediterranean in your own kitchen!
6
Servings
300
Calories
15
Ingredients
Ingredients
olive oil
2 tablespoons (divided)
chicken
2 1/2-3 lbs (cut into 8 pieces)
chorizo sausage
8 ounces (cut into 1-inch pieces)
garlic
2 cloves (chopped)
yellow onion
1 medium (chopped (about 1 cup))
uncooked white rice
1 cup
turmeric or saffron
1 teaspoon
beef broth
2 cups
roasted red pepper
1 large (cut into thin strips)
green onion
1/4 cup (chopped)
fresh cilantro
1/4 cup (chopped)
jalapeno pepper
1 (seeded and chopped)
crushed red pepper flakes
1/4 teaspoon
medium shrimp
1/2 lb (shelled and deveined)
green peas
1/2 cup
Instructions
1
In a large paella pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and chorizo sausages, cooking until browned on all sides, about 20 minutes.
2
Once browned, transfer the chicken and sausage to a paper towel-lined plate to drain excess fat, covering with foil to keep warm.
3
Drain any remaining fat from the paella pan and wipe it clean. Then add the remaining tablespoon of olive oil to the pan.
4
Add the chopped garlic and yellow onion to the pan, sautéing until tender and translucent, about 5 minutes.
5
Stir in the uncooked rice and turmeric or saffron, toast for 2 minutes while stirring frequently to infuse the flavors.
6
Pour the beef broth into the pan and bring to a gentle simmer. Reduce the heat to low, cover, and let cook until the rice is tender and liquid is absorbed, approximately 30 minutes.
7
Return the browned chicken and sausage to the pan. Add the roasted red pepper strips, chopped green onion, cilantro, jalapeno, and crushed red pepper flakes, stirring to combine. Cook uncovered, stirring occasionally, for about 15 minutes.
8
Finally, add the shelled shrimp and green peas to the mixture, cooking until the shrimp turn opaque, roughly 5 more minutes.
9
Taste and adjust seasoning as necessary. Serve hot, garnished with extra cilantro if desired, and enjoy with crusty bread.
Nutrition Information
10g
Fat
25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Saffron-Infused Paella featuring chicken, chorizo, and shrimp.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the calorie details for a single serving?
Each serving contains approximately 300 calories.
How much protein is in each serving of this paella?
Each serving provides 20g of protein.
What is the total fat content per serving?
There is 10g of fat per serving.
How many carbohydrates are in one serving?
Each serving contains 25g of carbohydrates.
What proteins are included in this paella?
The proteins included are chicken, chorizo sausage, and medium shrimp.
What kind of rice is used for this recipe?
The recipe calls for 1 cup of uncooked white rice.
How long should I brown the chicken and chorizo?
You should brown the chicken and chorizo for about 20 minutes.
What spice gives the paella its yellow color and aroma?
A teaspoon of turmeric or saffron is used to infuse the dish with color and flavor.
What type of broth is recommended for the rice?
The recipe uses 2 cups of beef broth to cook the rice.
How long does the rice need to simmer in the broth?
The rice should simmer for approximately 30 minutes until tender and liquid is absorbed.
When should the shrimp be added to the pan?
Add the shrimp in the final step, cooking for roughly 5 minutes until they turn opaque.
How much chicken is required for this recipe?
You will need 2 1/2 to 3 pounds of chicken, cut into 8 pieces.
How should the chorizo be prepared?
The chorizo should be cut into 1-inch pieces before browning.
What aromatic vegetables are sautéed first?
Chopped garlic and yellow onion are sautéed for 5 minutes until tender.
What should I do with the rice before adding the broth?
Toast the uncooked rice and turmeric for 2 minutes while stirring frequently.
How should the shrimp be prepared before cooking?
The shrimp should be shelled and deveined.
What type of peppers are included in the dish?
The recipe includes a large roasted red pepper cut into strips and a seeded, chopped jalapeno.
How many garlic cloves are used?
The recipe calls for 2 chopped garlic cloves.
What green vegetables are added toward the end?
Green peas and chopped green onions are added late in the cooking process.
What herbs are used for flavor and garnish?
Fresh cilantro is used both in the dish and as a garnish.
Is there any added heat in this recipe?
Yes, the recipe includes 1/4 teaspoon of crushed red pepper flakes and one jalapeno pepper.
How is the olive oil used in this recipe?
2 tablespoons of olive oil are used in total, divided between browning meat and sautéing vegetables.
Should I cover the pan while the rice cooks?
Yes, cover the pan while the rice simmers in the broth for about 30 minutes.
What is the recommended side dish?
The recipe suggests serving the paella with crusty bread to soak up the juices.
How long is the final cooking stage after returning the meat to the pan?
Cook uncovered for about 15 minutes after returning the meat and adding the peppers and herbs.
What is the category of this meal?
This is classified as a 'One Dish Meal'.
Can I substitute the saffron?
Yes, the recipe allows for the use of turmeric as a substitute for saffron.
How much chorizo sausage is needed?
You need 8 ounces of chorizo sausage.