Paella With Chicken, Chorizo And Shrimp
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup chopped parsley
- ¼cup sliced almonds
- 3cloves garlic
- 5cups well-seasoned chicken stock
- ¼teaspoon saffron threads
- 3tablespoons extra virgin olive oil
- ½pound chorizo, peeled, in small chunks
- 13½-pound chicken, cut up
- Salt and freshly ground black pepper
- 1medium onion, chopped
- 1leek, white part only, chopped
- ½cup sliced red bell pepper
- ½cup sliced yellow bell pepper
- 6ripe plum tomatoes, diced
- ½cup dry white wine
- 1tablespoon paprika, preferably Spanish smoked
- 3cups short grain rice, preferably Spanish
- ¼pound green beans, trimmed, in 1-inch lengths
- ½pound peeled medium shrimp
- ½cup sliced Spanish pimento-stuffed olives
Nutritional analysis per serving (8 servings)
573 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 41 grams protein; 1257 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
- Step 2
Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
- Step 3
Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
- Step 4
Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
- Step 5
Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.
Private Notes
Comments
Nice flavor but the rice took longer to cook than expected and there wan't enough liquid. I added a cup of water halfway through the baking time. I used imported Spanish Bomba rice. Possibly that was the reason. Next time, I will add the shrimp after the rice and chicken are cooked. The extra time needed for the other ingredients caused the shrimp to be tough.
Great dinner party dish! It was too much rice in my 14" paella pan with the other ingredients. Next time, I would use 2 cups. I made it through part of step 3 and finished it off when having the first course.
seriously good recipe. I used Arborio rice so used 2/1 c. instead of 3 C. Increased wine to 1 C and additional 1/2 C stock. Simmered on the stove top for 15 minutes, then oven for another 15 min. Followed the advise to add shrimp the last 5 minutes of cooking. Rice was creamy, shrimp tender and not overcooked, chicken tender and juicy. There is a lot of prep and recipe is fussy but totally worth it ! Enjoy!
Very good flavor. A lot of hands on cooking time. Can’t just put it in the oven and forget it. Next time I will cut back on the rice a bit.
Used 2 cups of arobio rice and chicken thighs, but followed recipe otherwise. It's perfect!
Made this tonight using just 2 cups of rice in my 15” paella pan per the helpful note and next time will just use 1 1/2 cups of rice. (Same amount of liquid as recipe) It was delicious! Added 1/2 lb. peeled shrimp for last 6-7 minutes and that was perfect timing. Shrimp was perfect and not tough.
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