Paella with Shrimp Chicken and Chorizo
If you have roughly 1 hour and 30 minutes to spend in the kitchen, Paella with Shrimp Chicken and Chorizo might be an awesome gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 10 and costs $3.86 per serving. One portion of this dish contains approximately 39g of protein, 18g of fat, and a total of 362 calories. 11 person were impressed by this recipe. It is a pretty expensive recipe for fans of European food. If you have peas, skinless boneless chicken thighs, spanish chorizo, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Simple Nourished Living. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. Try Shrimp and Chorizo Lazy Paella, Quick Shrimp and Chorizo Paella, and Sheet-Pan Paella With Chorizo, Mussels, and Shrimp for similar recipes.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 large handful of slender stalks of fresh asparagus, trimmed and cut into ½-inch pieces
2 bay leaves
1 quart chicken stock
¼ cup chopped fresh parsley leaves for garnish
4 garlic cloves, minced
2 tablespoons olive oil
1 medium onion, chopped
1 heaping teaspoon Spanish smoked paprika
1 cup frozen peas, thawed
2 ounces diced roasted pepper (I used jarred)
2 cups uncooked short- or medium-grain rice (such as paella rice or Arborio)
1 pound medium-size shrimp, peeled, deveined and cut into ½-inch chunks
6 boneless skinless chicken thighs (4 ounces each), cut in half if large
8 ounces Spanish chorizo (or other smoked or cooked sausage), cut into bite-size pieces
2 large tomatoes, seeded and chopped
1 bell pepper, chopped (I used yellow, but any color would work)
Equipment:
sauce pan
oven
frying pan
Cooking instruction summary:
Heat the oven to 450 degrees.Meanwhile, heat the stock and saffron in a small saucepan.Put the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook, until well browned on both sides, about 10 minutes. Remove the chicken from the pan and add the onion, garlic and green pepper and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomatoes, bay leaves and paprika and cook another 3 minutes. Add the rice and cook, stirring occasionally, until it's coated, another 1 to 2 minutes. Carefully add the stock and stir just until combined. Add the chicken and chorizo, stirring to combine.Carefully transfer the skillet to the oven and let it bake, undisturbed for 15 to 20 minutes, until the rice is dry and just barely tender. If the rice appears too dry, but still isn't quite done, add a little more stock or water and bake another 5 minutes.When the rice is ready, add the shrimp, pressing them into the hot rice and then sprinkle on the asparagus, peas and pimentos. Place back in the oven and cook another 10 minutes, until the shrimp is done.Remove from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.Remove the bay leaves.Serve with lemon wedges, if desired.
Step by step:
1. Heat the oven to 450 degrees.Meanwhile, heat the stock and saffron in a small saucepan.
2. Put the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook, until well browned on both sides, about 10 minutes.
3. Remove the chicken from the pan and add the onion, garlic and green pepper and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
4. Add the tomatoes, bay leaves and paprika and cook another 3 minutes.
5. Add the rice and cook, stirring occasionally, until it's coated, another 1 to 2 minutes. Carefully add the stock and stir just until combined.
6. Add the chicken and chorizo, stirring to combine.Carefully transfer the skillet to the oven and let it bake, undisturbed for 15 to 20 minutes, until the rice is dry and just barely tender. If the rice appears too dry, but still isn't quite done, add a little more stock or water and bake another 5 minutes.When the rice is ready, add the shrimp, pressing them into the hot rice and then sprinkle on the asparagus, peas and pimentos.
7. Place back in the oven and cook another 10 minutes, until the shrimp is done.
8. Remove from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
9. Remove the bay leaves.
10. Serve with lemon wedges, if desired.
Nutrition Information:
covered percent of daily need
