Savory Chicken and Shrimp Paella with Chorizo
Indulge in a delightful blend of flavors with this Savory Chicken and Shrimp Paella, featuring succulent chicken thighs and drumsticks, fresh shrimp, and the smoky richness of Spanish chorizo. This one-pot dish is a festive tribute to traditional Spanish cooking, bringing together vibrant bell peppers, aromatic garlic, and peas, all perfectly steamed atop a bed of creamy arborio rice. The use of natural gas in cooking ensures even heat distribution, enhancing the dish's overall depth of flavor. Perfect for dinner parties or family gatherings, this dish is sure to impress your guests while being simple enough for a weeknight meal.
4
Servings
615
Calories
14
Ingredients
Ingredients
Chicken thighs
8 (thighs)
Chicken drumsticks
8 (drumsticks)
Shrimp
1 lb (peeled and deveined)
Olive oil
4 tablespoons (as needed)
Coarse salt
to taste
Black pepper
to taste
Spanish chorizo
115 g (chopped)
Garlic cloves
4 (minced)
Red bell peppers
2 (chopped)
Onion
1 (chopped)
Arborio rice
2 cups
Frozen peas
591 ml
Diced tomatoes
858 ml (with juice)
Reduced-sodium chicken broth
858 ml
Instructions
1
Season the chicken thighs and drumsticks generously with coarse salt and pepper to taste. In a 5-quart Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering.
2
In batches, add the seasoned chicken to the hot oil, being careful not to overcrowd the pot. Sear the chicken until it develops a golden-brown crust, about 7 to 8 minutes, turning once for an even sear. Remove the browned chicken from the pot and transfer it to a plate. Reserve the pot for the next steps.
3
In the same pot, add the chopped red bell peppers, chopped onion, minced garlic, and Spanish chorizo. Season lightly with salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are soft and liquid has reduced.
4
Stir in the arborio rice, ensuring it is evenly coated in the oil and flavors. Cook for an additional 1 to 2 minutes, or until the edges of the rice are translucent.
5
Pour in the diced tomatoes along with their juice and the reduced-sodium chicken broth. Add the seared chicken back into the pot and bring the mixture to a boil over medium-high heat.
6
Once boiling, reduce the heat to a simmer, cover the pot with a lid, and cook for about 10 minutes, or until the rice begins to soften.
7
Finally, add the frozen peas and shrimp, ensuring they are submerged in the cooking liquid. Cover the pot again and cook until the shrimp are opaque and cooked through, about 4 to 6 minutes. Stir gently before serving.
Nutrition Information
29g
Fat
47.75g
Carbs
49.5g
Protein
8.75g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are the main proteins in this Savory Paella?
The main proteins in this dish are chicken thighs, chicken drumsticks, peeled and deveined shrimp, and Spanish chorizo.
What type of rice is used for this recipe?
This recipe specifically uses arborio rice, which helps create a creamy texture while steaming atop the other ingredients.
How many calories are in one serving of this paella?
Each serving contains approximately 615 calories.
Is this chicken and shrimp paella gluten-free?
Yes, based on the ingredients and tags provided, this recipe is considered gluten-free.
What type of pot is recommended for cooking?
A 5-quart Dutch oven or a heavy-bottomed pot is recommended to ensure even heat distribution.
How should the chicken be prepared before searing?
The chicken thighs and drumsticks should be seasoned generously with coarse salt and black pepper.
How long does it take to sear the chicken?
The chicken should be seared in batches for about 7 to 8 minutes until a golden-brown crust develops.
What vegetables are included in the sofrito base?
The vegetable base consists of chopped red bell peppers, chopped onion, and minced garlic.
When do I add the shrimp and peas?
Shrimp and frozen peas are added at the very end of the cooking process, after the rice has simmered for about 10 minutes.
How do I know when the shrimp is finished cooking?
The shrimp are done when they become opaque and are cooked through, which usually takes 4 to 6 minutes.
What is the serving size for this recipe?
This recipe is designed to yield 4 servings.
What kind of chorizo is used?
The recipe calls for 115 grams of chopped Spanish chorizo.
Do I need to drain the diced tomatoes?
No, you should use the diced tomatoes along with their juice to provide moisture for the rice.
What is the protein content per serving?
There are 49.5 grams of protein in each serving of this dish.
Should the rice be rinsed before cooking?
The instructions do not specify rinsing; instead, the rice is stirred into the pot to be coated in oil and flavors for 1 to 2 minutes.
What type of heat is best for this recipe?
The recipe suggests natural gas for even heat distribution, using medium-high heat for searing and a simmer for the rice.
How much fat is in this meal?
There are 29 grams of fat per serving.
How much chicken broth is required?
The recipe requires 858 ml of reduced-sodium chicken broth.
Can I use chicken breast instead of thighs and drumsticks?
While the recipe calls for thighs and drumsticks for flavor and moisture, you could substitute breast meat, though cooking times may vary.
What is the carbohydrate count per serving?
There are 47.75 grams of carbohydrates per serving.
How much garlic is used in the recipe?
The recipe uses 4 minced garlic cloves.
Is there any sugar in this dish?
Yes, there is a small amount of sugar, approximately 3 grams per serving.
How much fiber does this paella provide?
This dish provides 8.75 grams of fiber per serving.
What is the first step of the instructions?
The first step is to season the chicken thighs and drumsticks with salt and pepper and heat olive oil in a Dutch oven.
How many bell peppers are needed?
The recipe requires 2 chopped red bell peppers.
What should the rice look like before adding liquid?
The edges of the rice should be translucent after cooking in the oil for 1 to 2 minutes.
Is this a one-pot meal?
Yes, this is a one-pot meal, making it convenient for cleanup.
What is the amount of olive oil used?
The recipe uses 4 tablespoons of olive oil.
How much shrimp is required for the dish?
You will need 1 lb of peeled and deveined shrimp.
How many drumsticks and thighs are used in total?
The recipe uses 8 chicken thighs and 8 chicken drumsticks.