An easy to make paella using chorizo, chicken, and shrimp.

mls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

736 calories; 35.1 g total fat; 202 mg cholesterol; 1204 mg sodium. 45.7 g carbohydrates; 55.7 g protein; Full Nutrition

Reviews (403)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2007
A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella used smoked paprika (sweet not hot) and cut amt in half. Also use chicken with the skin on. The flavor is wonderful in this dish. You can always put the skins off when you combine the rice/meats. Add a shake of turmeric (or colorante) to give the rice an even more brilliant color and don't be shy with the saffron. As much as you probably spent on the spice put enough in to taste it. I put in a giant pinch and grind the threads with a few grains of salt or sugar before adding in. Read More
(755)

Most helpful critical review

Rating: 3 stars
05/30/2005
Decent. My main complaints are (i) because of cooking in separate dishes the rice and protein flavors don't blend (ii) the dish is a bit drier than paella should be and (iii) there isn't enough vegetables (needs more red bell pepper and peas and the like). I much prefer the Paella I recipe on this site. Not only does it taste better but it's actually easier to cook (requiring no marinating time and only one pan on which to focus). It's also easier to drop ingredients from a good recipe than figure out what to add to a okay recipe like this. Read More
(520)
567 Ratings
  • 5 star values: 404
  • 4 star values: 117
  • 3 star values: 31
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
01/05/2007
A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella used smoked paprika (sweet not hot) and cut amt in half. Also use chicken with the skin on. The flavor is wonderful in this dish. You can always put the skins off when you combine the rice/meats. Add a shake of turmeric (or colorante) to give the rice an even more brilliant color and don't be shy with the saffron. As much as you probably spent on the spice put enough in to taste it. I put in a giant pinch and grind the threads with a few grains of salt or sugar before adding in. Read More
(755)
Rating: 5 stars
01/05/2007
A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella used smoked paprika (sweet not hot) and cut amt in half. Also use chicken with the skin on. The flavor is wonderful in this dish. You can always put the skins off when you combine the rice/meats. Add a shake of turmeric (or colorante) to give the rice an even more brilliant color and don't be shy with the saffron. As much as you probably spent on the spice put enough in to taste it. I put in a giant pinch and grind the threads with a few grains of salt or sugar before adding in. Read More
(755)
Rating: 3 stars
05/30/2005
Decent. My main complaints are (i) because of cooking in separate dishes the rice and protein flavors don't blend (ii) the dish is a bit drier than paella should be and (iii) there isn't enough vegetables (needs more red bell pepper and peas and the like). I much prefer the Paella I recipe on this site. Not only does it taste better but it's actually easier to cook (requiring no marinating time and only one pan on which to focus). It's also easier to drop ingredients from a good recipe than figure out what to add to a okay recipe like this. Read More
(520)
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Rating: 5 stars
12/16/2005
I loved this Paella. Added 16 oz can diced tomatoes and left out the lemon zest. Removed the casing and cut sausage into 2" pieces cooking sausage ahead drained the fat. Added some back in the skillet for sauteing the chicken. Added the shrinp to the rice mix just before the finish. I will do this again soon. Read More
(336)
Rating: 5 stars
12/16/2007
I've now made this recipe several times and each time I've done something different but its always tasted fantastic. My changes: instead of using shellfish (due to allergy) I fried fish separately then cut it into strips and added it to the meat. Also I didn't use red pepper flakes and I'm glad I didn't because either the smoked paprika or the chorizo gave the meat mix lots of spice. I also cheated with the lemon zest. Since its not my favorite thing to do I used McCormick's "California Lemon Peel". Also a lot of reviewers have complained about the cost of saffron (which is 10-13/gram) but I've found that Mexican Saffron-- aka "safflower" is a highly acceptable substitute. It makes a VERY good saffron rice it's only 1 for a quarter ounce and you don't have to feel guilty about adding lots. I've made it with both the Spanish/Moroccan saffron as well as Mexican saffron and prefer the Mexican because it is quite good easy to find and doesn't break the bank.-- Basically the difference in taste doesn't justify the money and time spent to acquire Spanish saffron. Those were my main changes everything else has always been little; the recipe is forgiving enough to come out great almost no matter what. Read More
(176)
Rating: 5 stars
11/07/2005
I made this even easier by using prepackaged saffron rice instead of making my own. I recommend cooking the chorizo separately and draining it before adding it to the mix. I also cooked the shrimp separately and added it at the end since I think some of the shrimp tends to get overcooked if you have it in a large pot with many other items. I made this for my husband's birthday dinner with a few tapas as appetizers and it was wonderful!!! Read More
(89)
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Rating: 5 stars
01/09/2006
Great Paella "Corrorian"! Paella no matter how you make it is always a bit time consuming but in the end it's certainly worth it. After marinating my chicken I cut the chorizo into bite size pieces and browned. I removed the sausage then browned the chicken and then the peppers and onions. Everything was put back into my dutch oven along with a large can of crushed tomatoes. I simmered the meat and vegetables for a good forty minutes. From there I added chicken stock and the rice. The dish was fabulous! Read More
(83)
Rating: 5 stars
08/11/2007
I used chicken thighs one per person instead of pieces. I doubled the saffron and also cooked the sausage first and drained the fat. Keep extra chicken stock handy to moisten the rice if needed. THEN (a personal touch)I cooked about 3 dozen mussels and 3 dozen clams and put on top of the dish. My guests raved and I'll do it again and again....I don't care if it's not authentic paella it's a great entertaining dish and delicious... Read More
(50)
Rating: 5 stars
05/10/2010
To get very moist rice saute the finely diced onions until very translucent approximately 15-20 mins. then proceed with Step 2. Approximately 13 minutes into rice cooking time nestle shrimp and any shellfish desired in the rice; cover and let steam until shrimp are opaque and shellfish open. Rice will come out perfectly moist with a bit of liquid remaining on bottom. Chorizo is available fresh (in meat case of most supermarkets) and dried (like pepperoni) and is blister packaged and found hanging where dried jerky is found. Use the latter as it's fully cured and requires only a couple of minutes to heat. Read More
(37)
Rating: 5 stars
06/04/2005
FABULOUS! I substituted Sazon Seasoning for the Saffron and Bay Leaf and used instant rice. We actually clean the pot each time I make it! Thanks a bunch! Read More
(30)