Chicken Chorizo Paella
This Chicken Chorizo Paella is a request from a great friend named Shelley. Sorry it has taken me a while to get this to you but I wanted to get a real paella pan!
Ingredients
- 1/4 tsp. crumbled saffron
- 1 cup sodium-reduced chicken broth
- 1/4 tsp. salt
- 1 lb. boneless skinless chicken thighs cut into bite-sized pieces
- 2 Tbsp. olive oil
- 1/2 onion diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 Tbsp. tomato paste
- 1 generous cup Arborio rice
- 1 cup water plus more if needed
- 3 chicken chorizo sausages cooked and sliced
- 340 gms. 26-30 count defrosted shrimp
- 1 tsp. smoked paprika optional
- 2 Tbsp. minced fresh parsley
Instructions
- Stir saffron into broth and let sit for 10min.
- Sprinkle salt over chicken.
- In a 16″ paella pan heat 1 Tbsp. of oil over med. high heat and brown the chicken.
- Transfer the chicken to a platter with the juices and set aside.
- Add another Tbsp. of oil and cook onion and celery over low heat until onion is translucent about 8-10 min.
- Stir in garlic and tomato paste let cook for 30 seconds.
- Stir in rice and cook stirring for 1 min. Add saffron broth, 1 cup water, and paprika if using.
- Cook 10 min. then add chorizo and the chicken with its juices.
- Cook over medium-low heat for another 20-30min. adding more water mixed with a little tomato paste, maybe 1/4 to 1/2 cup more water until rice is tender but also making sure there is no liquid left at the end.
- Add shrimp in the last 5 min.
- Sprinkle parsley on top and serve in the pan.
Nutrition
Serving: 1Calories: 359kcalCarbohydrates: 13gProtein: 36gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 12gCholesterol: 187mgSodium: 982mgFiber: 1gSugar: 2g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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