Anotherquickshrimpandchorizopaella Recipes

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RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS



Rach's Shrimp + Chorizo Paella Shows How Easy It Is To Swap Ingredients image

"We're making shrimp and chorizo paella, but it's really about learning the method," Rach says, "rather than one specific route to it."

Provided by Rachael Ray

Number Of Ingredients 25

1 tablespoon pimenton/smoked sweet paprika
2 teaspoons chili powder (⅔ palmful)
1 teaspoon cayenne pepper (⅓ palmful)
1 teaspoon ground turmeric
½ teaspoon saffron threads
1 pound large shrimp in shell
1 quart vegetable or chicken stock OR 3 cups stock plus one 6-ounce bottle clam juice
optional
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
About ½ pound chorizo or plant-based chorizo
peeled and diced
1 small white or yellow onion
finely chopped
1 cup short-grain rice
such as Bomba or Arborio
2 cloves garlic
grated or chopped
1 scant tablespoon tomato paste
½ cup dry sherry or white wine
¾ cup fresh or frozen peas
¼ cup diced pimentos or piquillo peppers
1 lemon
juiced
Chopped flat-leaf parsley

Steps:

  • For the paella spice, combine spices in small bowl
  • For the paella, if whole, peel shrimp and save shells and heads as well
  • Devein shrimp, cutting down backs of shrimp, then rinse and drain
  • Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
  • Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
  • Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
  • Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
  • Grate in garlic, then stir in tomato paste
  • Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
  • Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
  • Turn the heat down to medium-low, add peas, stir, then add peppers
  • Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
  • Douse pan with lemon juice and top with parsley to serve

SHRIMP AND CHORIZO PAELLA



Shrimp and Chorizo Paella image

This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner

Time 30m

Number Of Ingredients 14

2 tablespoons olive oil
1.5 cups bomba rice or Arborio* (Paella rice)
3 cups chicken stock
1 onion (diced)
4 cloves garlic (minced)
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon saffron threads (2 pinches)
½ teaspoon turmeric
½ teaspoon red chili flakes (or 2 chili de arbol)
1 teaspoon kosher salt*
8 ounces Spanish chorizo* (the kind that is dried and cured NOT Mexican chorizo which is ground sliced into rounds)
1 pound raw shrimp
fresh chopped parsley

Steps:

  • Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
  • Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  • Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  • Add the rice and stir fry until the rice is completely coated with the oil and spices.
  • Stir in the stock. Bring to a simmer.
  • Reduce heat to low and simmer for 10 minutes.
  • Add in the sliced chorizo and cook for about 5 more minutes.
  • Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
  • Sprinkle parsley on top and serve.

ANOTHER QUICK SHRIMP AND CHORIZO PAELLA



Another Quick Shrimp and Chorizo Paella image

Make and share this Another Quick Shrimp and Chorizo Paella recipe from Food.com.

Provided by wicked cook 46

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb chorizo sausage, sliced
1 large onion, diced
2 garlic cloves, minced
1 (1 ounce) packet vegetable soup mix
1/2 teaspoon paprika
2 cups long-grain rice
4 cups low sodium chicken broth
1 (14 ounce) can diced tomatoes, drained
1 cup frozen peas
1 lb previously cooked frozen shrimp (not thawed)
pepper

Steps:

  • Preheat oven to 400°F Warm oil in a Dutch oven over medium-high heat. Add chorizo and sauté until it starts to brown, 5 minutes. Add onion and garlic; sauté for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute.
  • Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid.
  • Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste. Serve immediately.

SHRIMP AND CHORIZO PAELLA



Shrimp and Chorizo Paella image

Make and share this Shrimp and Chorizo Paella recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces chorizo sausage, halved lengthwise and sliced into 1/4-inch-thick half-moons
6 garlic cloves, chopped
1 teaspoon saffron thread
1 cup long grain brown rice
1 3/4 cups chicken broth, more if needed
14 1/2 ounces diced tomatoes with juice
8 ounces medium shrimp, peeled
salt and pepper
3/4 cup frozen peas

Steps:

  • Heat a Dutch oven over medium heat.
  • Add chorizo and cook until fat begins to render.
  • Add garlic and saute until fragrant.
  • Add saffron, rice and broth, cover pot and bring to a boil.
  • Reduce heat and cook at a gentle simmer for 30 minutes.
  • Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.
  • Season shrimp with salt and pepper.
  • Stir shrimp and peas into mixture, adding more broth if rice appears dry.
  • Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
  • Allow paella to rest for 5 minutes.
  • Fluff rice with fork and serve.

SHRIMP PAELLA WITH CHORIZO



Shrimp Paella with Chorizo image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 7-ounce link Spanish chorizo, cut in half horizontally and sliced into half moons
2 tablespoons Amore garlic paste, or 6 garlic cloves, chopped
1 large tomato, diced
1 14-ounce can low-sodium chicken broth
1 teaspoon saffron
Salt and freshly ground pepper
2 8.8-ounce packages Uncle Ben's Original Long-Grain Ready Rice
1 cup frozen peas
1 1/4 pounds shrimp, peeled and deveined

Steps:

  • Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
  • In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN



Quick Paella with Chorizo, Shrimp and Chicken image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large)
2 tablespoons finely minced garlic
One 8-ounce box Spanish rice
1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp
8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 cup sliced scallions

Steps:

  • In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
  • Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
  • Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

GRILLED CHORIZO AND SHRIMP PAELLA



Grilled Chorizo and Shrimp Paella image

This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
2 tablespoons minced fresh cilantro

Steps:

  • In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP



Sheet-Pan Paella with Chorizo, Mussels, and Shrimp image

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

Provided by Katherine Sacks

Categories     Bake     Kid-Friendly     Dinner     Mussel     Shrimp     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Sheet-Pan Dinner     Small Plates

Yield Makes 4 servings (8 cups)

Number Of Ingredients 19

Nonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

  • Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
  • Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
  • Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
  • Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

QUICK AND EASY PAELLA



Quick and Easy Paella image

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
salt to taste
1 teaspoon paprika
1 pinch cayenne pepper, or more to taste

Steps:

  • Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  • Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  • Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  • Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
  • Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  • Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  • Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP



Paella With Chicken, Chorizo And Shrimp image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 cup chopped parsley
1/4 cup sliced almonds
3 cloves garlic
5 cups well-seasoned chicken stock
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1/2 pound chorizo, peeled, in small chunks
1 3 1/2-pound chicken, cut up
Salt and freshly ground black pepper
1 medium onion, chopped
1 leek, white part only, chopped
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
6 ripe plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon paprika, preferably Spanish smoked
3 cups short grain rice, preferably Spanish
1/4 pound green beans, trimmed, in 1-inch lengths
1/2 pound peeled medium shrimp
1/2 cup sliced Spanish pimento-stuffed olives

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams

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From rightrice.com


PAELLA MIXTA (PAELLA WITH SEAFOOD, SPANISH CHORIZO & CHICKEN)
2014-03-26 Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate. Place the chicken in a medium bowl …
From andtheycookedhappilyeverafter.com


CHICKEN AND CHORIZO PAELLA - SANDRA VALVASSORI
2020-08-14 Instructions. Preheat the oven to 450°. In a small heatproof bowl, mix the saffron with the boiling water, set aside to cool. Season chicken generously with salt and pepper. In a …
From sandravalvassori.com


SEAFOOD AND CHORIZO PAELLA RECIPE | FOOD NETWORK KITCHEN
Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan. In a 13-inch paella pan, heat the olive oil over medium-high heat. Add the chorizo and cook until lightly …
From cookingchanneltv.com


ONE POT CHICKEN & CHORIZO PAELLA - ERREN'S KITCHEN
2016-03-18 Set aside to infuse. Heat the oil in a large deep pan, and brown the chicken thighs on all sides. Remove from the pan and put to one side. Lower the heat, add the onion and …
From errenskitchen.com


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