Description
A delicious and vibrant chicken and chorizo paella that’s bursting with flavors and perfect for gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 clove garlic (minced)
- 1 Spanish onion (diced)
- 1 pound boneless, skinless chicken breasts (cubed)
- 12 ounces Spanish chorizo (sliced)
- ½ teaspoon saffron threads
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup bomba rice
- 2½ cups low-sodium chicken broth
- 6 ounces tomato paste (1 small can)
- ½ pound jumbo shrimp (peeled and deveined)
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, heat the olive oil on medium heat. Once hot, add the bell peppers, garlic, and onion. Cook for about 3 minutes until vegetables become slightly tender.
- Add in cubed chicken breast and chorizo then cook for 5-7 minutes, until the outside of the chicken has started to brown.
- Sprinkle spices over top, then add rice. Combine the chicken broth and tomato paste then pour over the skillet.
- Turn the heat to high until simmering, then turn it down to low and simmer uncovered for 15-17 minutes, or until the rice is cooked through.
- Add in the jumbo shrimp and cover. Cook for 3 more minutes then turn off the heat and allow to sit, covered, for 10 minutes until shrimp turns light pink.
- Garnish with chopped parsley and serve.
Notes
- This dish can be served directly from the skillet for a rustic presentation.
- Feel free to add other seafood like mussels or clams for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate