Easy Chicken, Chorizo and Shrimp Paella

 Here’s a simple and delicious recipe for Easy Chicken, Chorizo, and Shrimp Paella that brings the flavors of Spain to your table with minimal effort.

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Ingredients

For the Paella

2 tbsp olive oil

2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1/2 lb (about 8 oz) chorizo, sliced into rounds

1/2 lb (about 8 oz) shrimp, peeled and deveined

1 small onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 1/2 cups short-grain rice (such as Arborio or Bomba rice)

1/2 tsp smoked paprika

1/4 tsp ground turmeric (or saffron threads, if preferred)

1/2 cup white wine (optional)

3 cups chicken broth (low-sodium)

1 cup frozen peas

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

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Instructions

1. Cook the Chicken and Chorizo

Heat 1 tablespoon of olive oil in a large skillet or paella pan over medium-high heat.

Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned on all sides.

Remove the chicken from the pan and set aside.

In the same pan, add the chorizo slices and cook for 3-4 minutes, until they release their oils and become crispy. Remove the chorizo from the pan and set aside with the chicken.

2. Sauté Vegetables and Add Rice

In the same pan, add another tablespoon of olive oil. Add the chopped onion, red bell pepper, and garlic. Sauté for 4-5 minutes until softened.

Stir in the rice, smoked paprika, and turmeric. Cook for 1-2 minutes to toast the rice lightly, stirring occasionally.

3. Add Liquids and Cook

If using, pour in the white wine and let it cook for 1-2 minutes, until it reduces slightly.

Pour in the chicken broth, and bring the mixture to a simmer.

Stir well, and then let the paella simmer without stirring for about 15-20 minutes, or until the rice has absorbed most of the liquid and is tender. If the rice is still not fully cooked and the liquid is absorbed, add a little more broth or water and continue to cook.

4. Add Shrimp, Peas, and Meat

Once the rice is almost cooked, stir in the peas and return the cooked chicken and chorizo to the pan.

Nestle the shrimp into the rice and cook for another 5-7 minutes, until the shrimp are pink and cooked through.

5. Garnish and Serve

Remove the pan from the heat and let it sit for 5 minutes to allow the flavors to meld.

Garnish with fresh parsley and serve with lemon wedges on the side.

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Tips

For a more traditional flavor, you can add a pinch of saffron threads to the broth instead of turmeric, although saffron can be a bit expensive.

If you don’t have a paella pan, a large skillet or shallow frying pan will work just fine.

You can swap shrimp for other seafood, such as mussels or clams, or add additional vegetables for a vegetarian version.

Enjoy your Easy Chicken, Chorizo, and Shrimp Paella, a comforting, flavorful one-pan dish that brings vibrant Spanish flavors to your table!