Wednesday, April 13, 2011


Chicken and Shrimp Paella

My family loves this meal!  It's quick and easy to prepare, and the recipe can be easily altered by substituting items.  And, here's the best part, it can be prepared all in one pot!  ;o) 

The use of Spanish chorizo sausage gives this dish a mild spicy flavor.  If you've never had chorizo, you don't know what your missing!  I can say it's one of my favorite sausages.  

The Ingredients:

4 bone-in skinless chicken thighs, plus 4 bone-in skinless chicken drumsticks
(I use 2 or 3 boneless chicken breast cut into chunks)

Coarse salt and ground pepper

2 tbsp olive oil

1 red pepper, thinly sliced

1 link precooked chorizo chopped - about 2 ozs
(I usually use 2 or 3 links)

1/2 small onion, chopped

2 garlic gloves, minced

1 can (14.5 ozs) diced tomatoes in juice
(for an extra added kick, I sometimes use the 
diced tomatoes and green chilies - like Rotel brand)

1 cup Arborio rice

1 can (14.5 ozs) chicken stock

1 box (10 ozs) frozen peas

1/2 pound peeled and deveined frozen medium shrimp, thawed

The Directions:

Season chicken with salt and pepper.  In a 5 quart Dutch oven or heavy bottomed pot, heat oil over med-high.  Working in batches, cook chicken (do not crowd pot - you don't want the meat to "steam") until browned, 7 to 8 minutes, turning once.  Transfer to a plate (reserve pot); set aside

Place 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. 

That's it!  
Pretty quick and easy . . . and . . . yummy.  
I've even doubled the recipe to feed a crowd.  Serve it up in big bowls with some crusty bread and dinner's on the table.

As you can see from above, I subsituted frozen corn  for frozen peas (I was out!  How can that be???) and I added in some fresh asapargus I had to use.  There's no way you can mess up this dish.  It comes out perfect every time.  Hope you try it!

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Sassy Marsha said...

I haven't had paella de marisco in a long time, too much work for me to prepare, LOL. Maybe I'll talk my stepmom into making it. You don't use saffron? (EXPENSIVE, I know :) )


Kerin said...

Looks like a very tasty dish!
I'm putting this recipe in my book and I'm going to make it one of these days. I have never cooked with chorizo, but I've wanted to.
My future daughter in law is from Brazil, and I can imagine we will be learning a lot of new and fun recipes :)
Have a great weeek! Hope the sun is beaming down on you :)

Paula ~ castleandcottagesigns said...

this sounds really good Carla~ I'm all about one pot meals these days and we love chorizo!
thanks for sharing:)

Cherie said...

Hi Carla! I happened over here looking thru Cindy's blog list from her Thimbleprims Easter Egg swap. :) I have to say I made this tonight and it was a big hit! Thanks so much for sharing!

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