Paella Valenciana with Chicken, Chorizo and Shrimp!

Last week I shared our Swiss mountain adventures and a recipe for delicious Traditional Swiss Rosti. Today we are heading into the beautiful city of Lucerne and sharing a recipe for Paella Valenciana with Chicken, Chorizo and Shrimp. I know, Paella is a Spanish dish, so why would I include it in a post about Switzerland? It will all make sense in a minute, I promise.
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Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

The City of Lucerne:

The city of Lucerne is the second stop on our 2018 European vacation (see Italy here and here). Lucerne is lovely, and quite the contrast from the more rural mountain regions of Switzerland, but just as beautiful! During the day, we visited the historical sights…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…spent time in, on, and around beautiful Lake Lucerne…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…toured the local gardens and castles…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…and even spent some time at local farmers markets where we had the best strawberries we have ever tasted!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

In the evenings we strolled the beautiful streets, walkied along the river…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

… and attended festivals and firework shows.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

We were surprised to see that the architecture in Lucerne is a mix of old European Brownstones, modern homes and traditional Swiss chalets. Sometimes the city of Lucerne even reminded me of New York City.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

Why Paella???

On our last night in Lucerne our family ate at a Spanish restaurant called Bolero where we enjoyed the most delicious and beautiful Paella. In my mind our trip to Switzerland will forever be linked to this classic Spanish rice dish. I decided I wanted to share a Paella dish on the blog, there’s only one problem, I have never made Paella!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

So I Enlisted a Little Help from My Spanish Daughter in Law

Being that I am from California, and not even remotely Spanish, I was a little intimidated to include a traditional Spanish paella recipe on my blog. Luckily my son is married to a beautiful girl of Spanish decent. Her name is Octavia, maiden name, Escamilla, and she just happens to know how to make a fabulous Paella. She’s also pretty easy on the eyes.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

What is Paella?:

Paella is a classic Spanish rice dish made on the cooktop, in a single pan. The Escamilla family recipe calls for rabbit and mussels, which is wonderful and adventurous but I adjusted the recipe to be a little more USA grocery store friendly by using chorizo, chicken thighs, and shrimp.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

What You Need To Know About The Rice and The Pan

Authentic Paella is made with a special rice called “Bomba”. This short-grain rice variety is grown near the village of Calasparra, Spain and is known for it’s ability to absorb large amounts of water while remaining firm. If you’re lucky, you can find Bomba in some grocery stores, I find it easier to just buy online. Paella is often made in a Paella pan (<—this 15″ pan is non-toxic carbon steel and easy to clean) That said you can use a 15″ cast iron pan if you have one, and see how it goes. If you love Paella and want to make it frequently, you can buy the paella pan then!

Soccorat, The Secret to Fabulous Paella:

Let’s talk soccorat. Soccorat is the crispy, crunchy, caramelized rice created at the bottom of the paella pan! It’s really one of the best parts of eating Paella. To achieve that crispy goodness you stop stirring your paella and leave it untouched for roughly 20 minutes while it simmers. As the moisture is absorbed by the rice, the pan caramelizes the rice at the bottom of the pan. Take a look below. Notice the crispy soccorat? And the tender chicken, spicy chorizo and perfectly cooked shrimp. Swoon!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

The Recipe: Paella Valenciana with Chicken, Chorizo and Shrimp!

Tips and what you need: Paella is best if made in Paella pan (<—this 15″ pan is non-toxic, carbon steel and easy to clean). Authenic Paella is made using a short grain rice called “Bomba”.You can usually find saffron at any grocery store but Trader Joe’s has a reasonable price. You can also click here to buy Saffron from Amazon.

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Paella Valenciana with Chicken, Chorizo and Shrimp!

Prep

Cook

Total

Yield 6 servings

A flavorful classic Spanish rice dish made in one pan! Please see notes about using Bomba rice. Cooking time will vary due to burner heat, altitude and pan used, so be sure to keep an eye on your rice. You want that crispy soccorat, but you don't want to burn it:)

Ingredients

10 threads saffron, toasted

3 Tablespoons extra virgin olive oil

1 small white or yellow onion, peeled and diced

8-9 oz pork chorizo (no casing or casing removed)

4 boneless, skinless chicken thighs, cut in half

3 cloves garlic, peeled and minced or grated

1 teaspoon smoked paprika

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

32oz (four cups) chicken broth

2 cups paella rice or "bomba"

8 raw shrimp, deveined and shelled

5 artichoke hearts packed in water, quartered

1 large tomato, diced

1/4 cup flat leaf parsley, chopped

2 lemons quartered, for garnish and squeezing

Instructions

Prepare all ingredients

Take a small piece of foil, fold into a little envelope or pouch. Place saffron inside and seal.

Heat paella pan on medium heat, when pan is hot place foil pouch in pan. Heat both sides for 15 seconds, remove from heat and set aside

Immediately add olive olive to hot pan, add onions, chorizo, and chicken thighs to pan, cook stirring frequently for 12 minutes

Add garlic, saffron threads, smoked paprika, sea salt and pepper, stir and cook for 2-3 more minutes

Add chicken broth and rice, turn heat up to high, stir well and to pan bring to a boil

Once boiling, turn heat to medium and let it simmer untouched and unstirred for 15-20 minutes until all liquid is absorbed. This is how the soccorat is created. Be sure to watch and use your nose so rice doesn't burn. You want the rice at the bottom of the pan crispy but not burned

Once liquid is absorbed, tuck artichoke hearts and shrimp into rice, sprinkle with diced tomatoes, cover with lid or foil (again keep an eye on the heat)

Uncover, turn off heat and let sit for 5 minutes

Sprinkle with parsley, serve, scraping the bottom of pan to get that crispy soccorat! Add lemon wedges for squeezing. Enjoy.

Courses Dinner

Cuisine Spanish

 

 

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30 thoughts on “Paella Valenciana with Chicken, Chorizo and Shrimp!

  1. Wow, what an amazing vacation and recipe! I’ve always been a little intimidated to make paella, but you’ve outlined the steps so well and made it very accessible. Thanks for sharing!

  2. Ohh man I love that crispy bottom! My grandma from Spain used to make paella for us and it is just pure comfort food to me! Your trip looks amazing – love that sweet little market!

  3. Linda, the first time I ate paella was when traveling through Europe @17years old! It was in Valencia and..well….such a long story. End piece; It was delicious and served on a card table in the middle of a quiet street in a huge round pan, by a couple named Jose and Maria.. 4 spoons and we went to town!! YUM.
    This recipe looks fab and authentico!! Thanks!

  4. Gorgeous dish and love all the travel photos. You inspire me to try out not only this recipe but I’m going to start planning out my next vacation too!

  5. Linda you knocked it out of the park with this one! This paella is everything and full of all of those special and beautiful flavors. So fun seeing the photos from your trip.

  6. I still want to join your family… perhaps we can arrange a marriage between one of my children and one of your grandchildren. Then, I could come to your house and eat this paella (which I very much want to do because PAELLA IS LIFE).

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