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:

Quickview
361k Calories
38g Protein
17g Total Fat
9g Carbs
17% Health Score
Limit These
Calories
361k
18%

Fat
17g
27%

  Saturated Fat
5g
35%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
223mg
75%

Sodium
932mg
41%

Get Enough Of These
Protein
38g
78%

Selenium
46µg
66%

Vitamin C
40mg
49%

Vitamin B12
2µg
40%

Vitamin B3
7mg
39%

Phosphorus
366mg
37%

Vitamin K
35µg
34%

Vitamin B6
0.67mg
33%

Zinc
4mg
31%

Iron
3mg
21%

Potassium
660mg
19%

Vitamin B2
0.32mg
19%

Manganese
0.36mg
18%

Copper
0.32mg
16%

Vitamin A
794IU
16%

Magnesium
58mg
15%

Vitamin B1
0.21mg
14%

Vitamin B5
1mg
11%

Calcium
96mg
10%

Folate
37µg
9%

Vitamin E
1mg
9%

Fiber
1g
7%

covered percent of daily need
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