Chicken Chorizo Paella with Shrimp

Chicken Chorizo Paella with Shrimp
Traditionally paella was cooked over a blazing wood fire, which makes it a perfect dish to cook on the grill.
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  1. ½ C. extra virgin olive oil
  2. 2 lbs. chicken drumsticks
  3. ¾ lbs. Spanish chorizo, sliced
  4. 2 small bell peppers, small dice
  5. 1 small yellow onion, small dice
  6. 4 cloves garlic, minced
  7. ¾ C. parsley, chopped
  8. ½ can fire roasted tomatoes (8 oz.)
  9. 2 Tbsp. kosher salt
  10. 2 C. rice
  11. 2 C. water
  12. 3 C. chicken stock
  13. 2 tsp. smoked paprika
  14. Pinch of saffron
  15. 1/2 lb. large prawns (Optional)**
  1. Add olive oil and preheat paella pan over high heat 2-3 minutes.
  2. Place drumsticks into hot oil and sear thoroughly on all sides approximately 8-10 minutes. Remove chicken from pan and set aside.
  3. Add onion, bell peppers, and sauté until vegetables are soft.
  4. Add parsley and garlic and sauté another 1-2 minutes until fragrant.
  5. Add water, chicken stock, paprika, roasted tomatoes, saffron and rice then stir thoroughly to combine.
  6. Bring mixture back to a rapid simmer, add chicken and reduce to a gentle simmer over one burner on low flame.
  7. Cook uncovered 25-35 minutes (adding shrimp to the pan halfway through) until rice absorbs liquid and chicken is cooked.
  8. Finish with high flame for 60-90 seconds to crisp the rice on the bottom of the pan.
  9. Rest paella 2-3 minutes before serving.
  1. Serves a crowd!
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