Paella with Chicken, Chorizo and Shrimp
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Ingredients (serves 4-6)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 cup frozen green peas, thawed
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 pound chorizo sausage (Spanish, cooked) thickly sliced
- 1 large onion, chopped
- 1 red bell pepper, coarsely chopped
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 cups short-grain white rice (Bomba or pearl)
- ¼ teaspoon saffron threads
- ½ bunch Italian flat leaf parsley, chopped
- 4 cups chicken stock
- Zest of one lemon
- Salt and black pepper, to taste
- 1 pound large shrimp, peeled and deveined
Directions
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat.
- Set aside.
- Heat 2 tablespoons olive oil in a seasoned 15-inch paella pan over medium heat.
- Add chorizo and cook until lightly browned; remove from pan and set aside.
- Add chicken mixture to pan and cook, stirring frequently, until browned and just cooked through. Remove from pan and set aside.
- Add onion, bell pepper, garlic and red pepper flakes to pan; cook, stirring frequently, for 2-3 minutes, until softened.
- Fold in the rice, stirring to coat rice with oil, about 2 minutes.
- Stir in saffron, parsley, chicken stock, and lemon zest; season with salt and pepper.
- Bring to a boil, reduce heat to a simmer and nestle chicken and chorizo into rice.
- Simmer 20 minutes, checking pan frequently and rotating to avoid hot spots as needed.
- Arrange shrimp atop rice, scatter with the peas and cover tightly with foil.
- Cook an additional 5-10 minutes, until liquid is absorbed and shrimp is cooked through.
- Allow paella to rest 5 minutes before serving.
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