Go Back
Print

Paella Valenciana with Chicken, Chorizo and Shrimp!

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:)

Course dinner
Cuisine Spanish
Keyword classic recipe, easy dinner recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Linda Spiker

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 thirds
  • 3 cloves garlic, peeled and minced or grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 32 oz chicken broth
  • 2 cups paella rice, also called "bomba"
  • 8 raw shrimp, deveined and shelled
  • 5 artichoke hearts packed in water, quartered. Or if preferred, 1/2 cup frozen peas
  • 1 large tomato, diced
  • 1/4 cup flat leaf parsley, chopped
  • 2 lemons quartered, for garnish and squeezing

Instructions

  1. Prepare all ingredients
  2. Take a small piece of foil, fold into a little envelope or pouch. Place saffron inside and seal.

  3. Heat 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

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

  5. Add garlic, saffron threads, smoked paprika, sea salt and pepper, stir and cook, stirring for 2-3 more minutes
  6. Add chicken broth and rice, turn heat up to high, stir well and to pan bring to a boil

  7. Once boiling, turn heat to medium and let it simmer untouched for about 20-25 minutes until all liquid is absorbed This is how the soccorat is created. It can be helpful to turn pan every 5 minutes to avoid hot spots. 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.

  8. Once liquid is absorbed, add artichoke hearts or peas, and tuck shrimp into rice (this will steam cook the shrimp), cook for five minutes on low or until shrimp is cooked through

  9. Turn off heat and let sit for 5 minutes

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