Paella is a dish that originated in Valencia, Spain but found all over the world because of its delicious flavor, meats and of course it’s gorgeous look! It is traditionally made with a mixture of ingredients such as chicken, rabbit, vegetables and saffron that is cooked in short-grain rice and many seasonings. The combination is so flavorful and is also meant to be eaten “family style.”
There are many version of Paella. If you go to a Spanish/Portuguese restaurant, you will be able to find multiple type of paella depending on your choice of meats and vegetables. I could say its a bit overwhelming, but to be honest its a “good problem.” haha! Being able to choose the type of paella you’re in the mood to eat is a great option! Why not, right?
Well I’m going to share my paella recipe with you too! I’ve added chicken thighs, shrimp and spicy chorizo to my recipe, along with a tomato & saffron based sauce that the rice cooks in. The end result is a dish with fork-tender meat, seasoned rice with a bit of sauce to give it an added punch of flavor. AND – this recipe is pretty simple to make, which means you’ll get a really delicious and authentic Paella on your tables in a reasonable time! A perfect meal for “family time!”
PAELLA (Chicken, Chorizo, Shrimp)
- *8 pieces of chicken thighs (bone-in with skin)
- 1 lb. chorizo sausage
- 1 lb. deveined shrimp (16-20 large shrimp)
- 15 oz. can of tomato sauce
- 10 oz. can diced tomato & chilis.
- 2 packs of seasoned yellow rice (2 7oz. bags)
- 4 cups water + 1 cup water
- Pinch of saffron
- Salt & Pepper (as desired)
- ¼ cup of Adobo Seasoning
- 3 Tbsp. butter
- 2 Tbsp. chopped cilantro for garnish.
*Note: Make sure to trim off any excess skin off chicken. The skin should just fit the size of the chicken piece, not be big pieces or wrapped around entire chicken piece.
- Preheat oven to 400 degrees and line a large baking sheet with foil.
- Place chicken thighs on baking sheet and sprinkle about ¼ tsp. of salt and pepper on both sides of each piece. Also sprinkle a good amount of Adobo seasoning, by hand, on both sides of chicken as well. Place on baking sheet skin-side down and put chorizo on tray as well. Place baking sheet on bottom shelf of oven and allow to cook for 35-40 minutes, flipping chicken skin-side up after 25 minutes to allow skin to crisp up and become golden-brown.
- While meat is cooking in oven, take a large deep skillet and heat on medium.
- Add in tomato sauce can, can of the diced tomato/chilis, pinch of saffron and 2 packs of seasoned yellow rice.
- Mix everything together and allow to cook for 5 minutes on medium-low heat.
- Add in 4 cups of water and 3 Tbsp. of butter and mix well again till butter is completely melted.
- Cover with lid and allow to simmer on medium-low for about 30 minutes or until most of the tomato sauce mixture has absorbed into the rice. (If rice begins to stick to bottom of pot or looks dry, gradually add in extra 1 cup of water.) *The goal is to have fully cooked rice in a slight amount of sauce. Once cooked, turn off heat and set aside.
- Once meat is cooked in oven, remove from oven. Cut the chorizo into 1-inch rounds and mix into the rice, leaving some of the sausage to put on top of rice.
- Place cooked chicken pieces on top of the cooked rice. Add the extra chorizo on top.
- Nestle the shrimp in between the chicken and sausage on top, then turn heat on to low, cover pot and allow to simmer in heat for about 7-10 minutes, or until the shrimp turns pink.
- Remove from heat, sprinkle the chopped cilantro on top and serve immediately and hot.
Let me know what you think? Comment below and tag me on IG @cmspiceculture with your paella pics if you try my recipe!