EASY CHICKEN, CHORIZO AND SHRIMP PAELLA
Easy Chicken, Chorizo and Shrimp Paella is a one skillet supper that's simple yet anything but ordinary.
Provided by Iowa Girl Eats
Categories entree, seafood, skillet dinner
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and cayenne pepper if using then saute until tomatoes are softened, 3 minutes.
- Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and peas then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve.
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
EASY CHICKEN AND SHRIMP PAELLA
Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
- Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
- Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.
CHICKEN & CHORIZO PAELLA
Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
- Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
- Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
- Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
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
GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS
The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
- Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
- Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
- Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
- Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
- Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
- Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.
SHRIMP PAELLA WITH CHORIZO
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
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
More about "easy chicken chorizo and shrimp paella recipes"
CHICKEN, CHORIZO AND SHRIMP PAELLA RECIPE - EATS BY THE …
From eatsbythebeach.com
4/5 (3)Estimated Reading Time 5 mins
- Make the marinade. In a ziplock bag, combine the olive oil, paprika, oregano, rosemary, salt, and pepper. Close the bag and squeeze to mix the ingredients together. Add the chicken, secure the bag, and massage the chicken cubes with the marinade. Place in the refrigerator for at least one hour.
- Make the sofrito. In a large bowl, mix together the olive oil, chopped tomatoes, garlic, red pepper flakes, saffron, parsley, lemon zest, onion, and red bell pepper. Stir well and set aside.
- In a large skillet over medium heat, slide the chorizo into the pan and begin to break up the meat with a spoon. Cook, stirring and breaking up the meat, until browned and cooked through – about 4-5 minutes. If you are using dried chorizo, saute the sliced rounds, stirring, until browned and some of the fat has been rendered out.
- Without draining the chorizo drippings from the pan, add the rice and stir until all the grains are coated with the chorizo fat.
RECIPE: SPANISH PAELLA WITH CHORIZO, CHICKEN AND SHRIMP
From wholefoodsmarket.com
Servings 8Calories 430 per servingTotal Time 1 hr 10 mins
- Meanwhile, heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat.
- Add chicken, shrimp and chorizo, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
SHRIMP AND CHORIZO PAELLA RECIPE - EASY PAELLA AT HOME
From foxandbriar.com
EASY SHRIMP AND CHICKEN PAELLA : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SPICY SHRIMP AND ORZO – QUICK WEEKNIGHT DINNER
From travelandmunchies.com
EASY SHRIMP AND CHORIZO PAELLA : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SHRIMP AND CHORIZO PAELLA RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPANISH STYLE CHICKEN AND RICE "ARROZ CON POLLO" - LINDYSEZ
From lindysez.com
EASY SHRIMP PAELLA | BUSH COOKING
From bushcooking.com
CHICKEN AND SHRIMP PAELLA WITH PORTUGUESE CHOURIçO
From photosandfood.ca
SLOW COOKER PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
From supergoldenbakes.com
EASY CHICKEN AND SHRIMP PAELLA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SHRIMP AND CHORIZO PAELLA : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SEAFOOD AND CHORIZO PAELLA WITH BELL PEPPERS RECIPE
From findallrecipe.com
PAELLA VALENCIANA WITH CHICKEN, CHORIZO AND SHRIMP!
From theorganickitchen.org
CHICKEN, CHORIZO AND RED PEPPER SKEWERS RECIPE - ONE DISH MEAL
From findallrecipe.com
CHICKEN AND SHRIMP PAELLA RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love