Spanish-Inspired Shrimp and Chicken Chorizo Paella
Experience the vibrant flavors of Spain with this Spanish-Inspired Shrimp and Chicken Chorizo Paella. This hearty and flavorful dish combines succulent shrimp, savory chicken chorizo sausage, and aromatic saffron-infused rice. Enhanced with fresh vegetables and a sprinkle of parsley, this paella is a delight for both the eyes and palate. Enjoy a taste of tradition without needing to spend hours in the kitchen.
N/A
Servings
358
Calories
17
Ingredients
Ingredients
saffron
1/2 teaspoon (ground)
hot water
1/4 cup
olive oil
2 teaspoons (divided)
shrimp
1 lb (large, peeled, deveined)
chicken chorizo sausage
12 ounces (sliced)
onion
1 large (thinly sliced)
cremini mushrooms
8 ounces (sliced)
scallions
4 medium (white parts sliced, green ends reserved)
kosher salt
1 teaspoon
garlic
1 tablespoon (minced)
diced tomatoes
15 ounces (drained)
paprika
1/4 teaspoon
arborio rice
2 cups (uncooked)
low sodium chicken broth
2 1/2 cups
roasted piquillo pepper
1 cup (sliced)
frozen baby peas
1 cup
fresh parsley
1/4 cup (chopped)
Instructions
1
In a small bowl, combine the ground saffron with hot water and stir until dissolved. Set aside to let the flavors infuse.
2
In a large nonstick skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the shrimp and cook until they are just opaque, approximately 2-3 minutes per side. Remove the shrimp and set them aside on a plate.
3
Add the remaining teaspoon of olive oil to the skillet. Stir in the chicken chorizo slices, thinly sliced onion, sliced cremini mushrooms, the white parts of the scallions, and a teaspoon of kosher salt. Cook while stirring frequently until the mushrooms start to brown, about 5-6 minutes.
4
Add the minced garlic to the pan and cook while stirring occasionally for about 1 minute. Mix in the drained diced tomatoes, paprika, and arborio rice. Stir well to combine the ingredients.
5
Pour in the low sodium chicken broth and the saffron water, and bring it to a boil. Reduce the heat to medium-low and allow the mixture to simmer gently for about 15 minutes.
6
Stir in the sliced roasted piquillo peppers and the frozen baby peas. Return the cooked shrimp to the pan. Continue to cook uncovered until the rice is tender and starts to dry slightly at the bottom, about 5-7 minutes.
7
Garnish the paella with freshly chopped parsley and the green ends of the scallions. Serve hot and enjoy!
Nutrition Information
11 g
Fat
48 g
Carbs
17 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spanish-Inspired Shrimp and Chicken Chorizo Paella?
It is a hearty dish combining succulent shrimp, savory chicken chorizo sausage, and aromatic saffron-infused rice with fresh vegetables.
What type of rice is used in this paella recipe?
This recipe uses 2 cups of uncooked arborio rice.
How do I prepare the saffron for this dish?
Combine 1/2 teaspoon of ground saffron with 1/4 cup of hot water and stir until dissolved to let the flavors infuse.
What kind of chorizo is recommended?
The recipe calls for 12 ounces of sliced chicken chorizo sausage.
How many calories are in a serving of this paella?
Each serving contains approximately 358 calories.
Is this recipe gluten-free?
Yes, this recipe is tagged as gluten-free.
How should the shrimp be prepared?
Use 1 lb of large shrimp that have been peeled and deveined.
How long do I cook the shrimp?
Cook the shrimp in olive oil for approximately 2-3 minutes per side until they are just opaque.
What vegetables are included in this paella?
The dish includes onion, cremini mushrooms, scallions, diced tomatoes, roasted piquillo peppers, and baby peas.
What type of broth is used?
The recipe uses 2 1/2 cups of low sodium chicken broth.
How is the garlic prepared?
The recipe requires 1 tablespoon of minced garlic.
Should I drain the diced tomatoes?
Yes, use 15 ounces of diced tomatoes that have been drained.
What kind of mushrooms are used?
The recipe calls for 8 ounces of sliced cremini mushrooms.
What is the fat content of this dish?
There are 11 grams of fat per serving.
How many grams of protein are in this recipe?
There are 17 grams of protein per serving.
How many grams of carbohydrates are in a serving?
There are 48 grams of carbohydrates per serving.
What are piquillo peppers?
Piquillo peppers are a variety of chili; this recipe uses 1 cup of sliced roasted piquillo peppers.
How do I garnish the paella?
Garnish the dish with 1/4 cup of freshly chopped parsley and the reserved green ends of the scallions.
Is this a one-pot meal?
Yes, it is designed to be cooked primarily in a large nonstick skillet.
How long does the rice need to simmer?
The rice simmers for about 15 minutes initially, then for another 5-7 minutes after adding the final ingredients.
What type of salt should I use?
The recipe specifies 1 teaspoon of kosher salt.
Can I use frozen peas for this recipe?
Yes, use 1 cup of frozen baby peas.
What is the total ingredient count?
There are 17 ingredients in this recipe.
How much olive oil is needed?
A total of 2 teaspoons of olive oil is used, divided during the cooking process.
What part of the scallions should be cooked first?
The white parts of the 4 medium scallions should be sliced and cooked with the chorizo and mushrooms.
When do I add the paprika?
Add the paprika along with the drained tomatoes and arborio rice.
How do I know when the paella is finished cooking?
The dish is ready when the rice is tender and starts to dry slightly at the bottom.
What gives the rice its yellow color?
The infusion of ground saffron in hot water provides the characteristic color and aroma.
How many scallions do I need?
The recipe requires 4 medium scallions.
What temperature should I use to cook the shrimp?
The shrimp should be cooked over medium-high heat.