Paella Chicken Shrimp Chorizo Recipes

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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



Paella With Chicken, Chorizo And Shrimp image

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

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

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



Grilled Paella with Chicken, Chorizo, Shrimp and Mussels image

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.

2 lemons
4 1/2 cups low-sodium chicken broth
2 1/2 teaspoons saffron threads
3/4 pound large shrimp (shells on)
Kosher salt and freshly ground pepper
1 red bell pepper, chopped
1 onion, chopped
3 plum tomatoes, seeded and chopped
4 cloves garlic
2 pounds chicken drumsticks (about 10), patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
7 ounces dried Spanish chorizo, thinly sliced
1/3 cup dry white wine
2 1/4 cups Bomba rice
1 cup pitted green olives, halved
1/2 cup frozen peas, thawed
1/2 pound small mussels, scrubbed and debearded
3/4 cup fresh parsley, finely chopped

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



Quick Paella with Chorizo, Shrimp and Chicken image

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.

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

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