Chicken, Chorizo & Shrimp Paella

OH MY GOODNESS YUM. The work is soooooo worth it in this one. I found this process kind of interesting I will admit. I got it from the Barre3 blog I told you guys about. Keep in mind that you need a 12″-14″ pan that can go into the oven like a cast iron skillet.

I got a little confused about the rice and whether or not I should have cooked it. I did cook it and after walking through the recipe, I realized that maybe I shouldn’t have cooked it. I did add a little extra uncooked rice though and it totally didn’t cook right but I was also not banking on the rice cooking. Sooo I would advise not to cook it.



  • 32oz chicken stock

  • 1 generous pinch saffron

  • 2  boneless skinless chicken breasts and/or thighs (roughly cubed)

  • 6-8 wild shrimp (peeled, deveined, tails left intact)

  • salt and pepper, to taste

  • 4 Tbs.  olive oil (divided)

  • 1 medium sweet onion (finely chopped)

  • 4 garlic cloves (minced)

  • 2 tsp. smoked paprika

  • ½ cup  canned tomato puree

  • 1 ½ cups brown rice

  • 1 lb Spanish chorizo (ends removed, ¼-inch slices)

  • Lime juice

  • Sea salt, to taste


  1.  Preheat oven to 350 degrees Fahrenheit.
  2.  In a medium saucepan, heat stock and saffron and set aside.
  3. Season chicken and shrimp with salt and pepper.
  4.  Heat 2 tablespoons olive oil over medium heat in a 12- to 14-inch paella pan or a cast-iron skillet. Add onion, garlic, and a pinch of salt to pan and cook, stirring occasionally, until onion is translucent and vegetables are softened, about 15 minutes. Add smoked paprika, tomato puree, and rice. Stir to combine and cook 2 minutes.
  5.  Slowly add in the stock, stir to combine, and bring to a boil. Once boiling, cover tightly with lid or foil, reduce heat to medium-low, and simmer 20 minutes.
  6.  Meanwhile, heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil to hot pan. Add shrimp and cook 1-2 minutes per side, until pink; remove from pan and set aside. Add chicken to brown, 3 minutes per side; remove from pan and set aside. Add chorizo and cook until golden brown, about 4 minutes, and set aside.
  7.  After rice simmers, stir and add the chicken and chorizo into the paella pan or cast-iron skillet; cover with foil and place in oven to cook until the rice has absorbed all the liquid, about 15-20 minutes.
  8.  Remove foil and top paella with shrimp. Squeeze lime juice over entire dish and season with flaky sea salt.
  9. Serve & enjoy!

Recipe Inspiration:


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