Best 7 Shrimp And Chorizo Paella Recipes

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Embark on a culinary journey to the vibrant shores of Spain with our guide to crafting the perfect shrimp and chorizo paella. This enticing dish, bursting with the flavors of the Mediterranean, is a symphony of textures and tastes that will transport you to the lively streets of Barcelona or the sun-drenched beaches of Valencia. Get ready to tantalize your taste buds as we unveil the secrets of this delectable dish, taking you on a step-by-step adventure into the world of Spanish cuisine.

Here are our top 7 tried and tested recipes!

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP



Paella With Chicken, Chorizo And Shrimp image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 cup chopped parsley
1/4 cup sliced almonds
3 cloves garlic
5 cups well-seasoned chicken stock
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1/2 pound chorizo, peeled, in small chunks
1 3 1/2-pound chicken, cut up
Salt and freshly ground black pepper
1 medium onion, chopped
1 leek, white part only, chopped
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
6 ripe plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon paprika, preferably Spanish smoked
3 cups short grain rice, preferably Spanish
1/4 pound green beans, trimmed, in 1-inch lengths
1/2 pound peeled medium shrimp
1/2 cup sliced Spanish pimento-stuffed olives

Steps:

  • In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
  • Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
  • Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
  • Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
  • Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams

GRILLED CHORIZO AND SHRIMP PAELLA



Grilled Chorizo and Shrimp Paella image

This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
2 tablespoons minced fresh cilantro

Steps:

  • In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI



Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 quarts chicken stock
1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced
1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved
2 tablespoons sherry vinegar
4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt
1 small bunch chives, sliced

Steps:

  • For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
  • Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
  • Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
  • Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
  • Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
  • For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
  • For serving: Garnish with the chives and a drizzle of aioli.

RICK BAYLESS' MEXICAN PAELLA WITH SHRIMP, MUSSELS, AND CHORIZO



Rick Bayless' Mexican Paella With Shrimp, Mussels, and Chorizo image

This was on Rick Bayless' show, Mexico: One plate at a time. I haven't tried it but it looked good, here for safe keeping. Serves 25-30, hoping I can cut it down a bit!

Provided by CookingLaura

Categories     One Dish Meal

Time 1h

Yield 25-30 serving(s)

Number Of Ingredients 15

1 gallon chicken broth
1/4 cup salt, plus more for the chicken (1/3 cup if you're using low-sodium broth, 1/2 cup if using unsalted broth)
3 lbs red-ripe tomatoes or 2 (28 ounce) cans diced fire-roasted tomatoes, undrained
10 large fresh poblano chiles
30 chicken thighs (with bones and skin in tact)
1 1/4 cups good-quality olive oil
1 1/2 lbs white onions, chopped into 1/2-inch pieces (about 5 cups)
3 lbs fresh mexican chorizo sausage, casing removed
2 heads garlic, peeled and finely chopped
8 lbs medium grain rice
4 lbs medium-large shrimp, peeled (leaving the tail and final joint in tact, if you wish)
7 lbs mussels, scrubbed and de-beareded (if necessary)
1 1/2 lbs frozen peas, defrosted
1 cup chopped flat leaf parsley
2/3 cup silver tequila (optional)

Steps:

  • The broth and flavorings. In a large (12-quart) stock pot, combine the broth and salt. Measure in 1 gallon of water, cover the pot and set over medium-low heat.
  • Roast the fresh tomatoes on a rimmed baking sheet 4 inches below a preheated broiler until blackened and blistered, about 6 minutes per side. Cool, then peel (if you wish). Scoop the tomatoes (fresh roasted or canned roasted) into a blender or food processor, along with all their juices. Puree and set aside.
  • Roast the poblanos over a gas flame or 4 inches below a preheated broiler, turning frequently, until blackened all over, about 5 minutes for the open flame, 10 minutes under the broiler. Collect in a bowl and cover with a kitchen towel. When cool rub off the blackened skin and pull out the stem and seed pod, then tear the chiles open, scrape out the seeds and rinse briefly under cold water to remove stray bits of skin and seeds. Chop into ½-inch pieces.
  • Brown the chicken. Sprinkle the skin side of the chicken thighs with salt. Set the paella pan over the burner or wood fire-the burner set on high, the wood fire stoked to an impressive blaze. Give the pan a minute or so to heat up, then add the olive oil. Tip the pan to distribute the oil, then immediately start laying in the chicken, skin-side down. Sprinkle with salt. Fry-move the pieces around as necessary to ensure they're not sticking and that they are cooking evenly-until the skin is deeply golden, about 10 minutes. Turn the chicken thighs over (I like to do this with a pair of tongs), and fry until browned and cooked through (juices from a small cut at the thickest part will run clear), 8 to 10 minutes longer. Remove to a rimmed baking sheet and keep warm in a low oven.
  • Cook the flavorings. Immediately add the onion and chorizo to the pan. Stir (I use a long-handled grilling spatula), breaking up lumps of chorizo, until the chorizo is cooked through and the onion is beginning to brown, about 10 minutes. Add the garlic and stir for a couple of minutes longer. Stir in the tomatoes and poblanos, and cook, stirring nearly constantly, until the mixture is very thick and the oil has separated from it, 7 or 8 minutes.
  • Start cooking the rice. If using wood, make sure you fire is still stoked to burn very hot. Add the rice to the flavorings, stir to combine, and keep stirring for 4 or 5 minutes, until a good portion of the rice has turned from translucent to milky white. Pour in the broth mixture and set a timer for 12 minutes. Stir once a minute, slowly and thoroughly scraping across the bottom of the pan and moving the rice from edges into the center. At 12 minutes, the rice should have absorbed enough liquid to look like risotto. Check a kernel of rice: it should be getting soft, but still have a tiny bit of chalkiness at the center. If the rice doesn't look or taste ready, let it cook another minute or two.
  • Add the chicken and shellfish. Working quickly (I usually ask for help from a guest at this point), nestle the chicken thighs into the center of the rice, lay the shrimp in a ring around the chicken and arrange the mussels in the rice around the edge of the pan. Cover the pan with two pieces of heavy duty foil (it's typically 18 inches wide) or with a folded-up tablecloth. Turn the burner to its lowest setting or remove the burning logs from under the paella (but leave the embers). Let stand for 10 minutes to cook the shrimp and mussels and finish cooking the rice.
  • Serving the paella. Uncover the paella and sprinkle with the peas, parsley, and, if you're using it, the tequila. Using a large serving spoon, gently fluff the mussels and shrimp into the rice mixture. (You can do the same thing with the chicken, but it's more difficult.) You can breathe a sigh of relief. You're ready to serve.

Nutrition Facts : Calories 1372.2, Fat 55, SaturatedFat 15.6, Cholesterol 288.9, Sodium 2877, Carbohydrate 134.3, Fiber 4.7, Sugar 5.5, Protein 78

SHRIMP AND CHORIZO PAELLA



Shrimp and Chorizo Paella image

Make and share this Shrimp and Chorizo Paella recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces chorizo sausage, halved lengthwise and sliced into 1/4-inch-thick half-moons
6 garlic cloves, chopped
1 teaspoon saffron thread
1 cup long grain brown rice
1 3/4 cups chicken broth, more if needed
14 1/2 ounces diced tomatoes with juice
8 ounces medium shrimp, peeled
salt and pepper
3/4 cup frozen peas

Steps:

  • Heat a Dutch oven over medium heat.
  • Add chorizo and cook until fat begins to render.
  • Add garlic and saute until fragrant.
  • Add saffron, rice and broth, cover pot and bring to a boil.
  • Reduce heat and cook at a gentle simmer for 30 minutes.
  • Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.
  • Season shrimp with salt and pepper.
  • Stir shrimp and peas into mixture, adding more broth if rice appears dry.
  • Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
  • Allow paella to rest for 5 minutes.
  • Fluff rice with fork and serve.

ANOTHER QUICK SHRIMP AND CHORIZO PAELLA



Another Quick Shrimp and Chorizo Paella image

Make and share this Another Quick Shrimp and Chorizo Paella recipe from Food.com.

Provided by wicked cook 46

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb chorizo sausage, sliced
1 large onion, diced
2 garlic cloves, minced
1 (1 ounce) packet vegetable soup mix
1/2 teaspoon paprika
2 cups long-grain rice
4 cups low sodium chicken broth
1 (14 ounce) can diced tomatoes, drained
1 cup frozen peas
1 lb previously cooked frozen shrimp (not thawed)
pepper

Steps:

  • Preheat oven to 400°F Warm oil in a Dutch oven over medium-high heat. Add chorizo and sauté until it starts to brown, 5 minutes. Add onion and garlic; sauté for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute.
  • Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid.
  • Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste. Serve immediately.

SHRIMP AND CHORIZO PAELLA



SHRIMP AND CHORIZO PAELLA image

Number Of Ingredients 14

4 C chicken stock
1 tsp saffron
2 tsp paprika (preferably smoked)
2 bay leaves
4 cloves garlic
2 tbsp olive oil
1 lb chorizo sausage, sliced
2 C chopped onion
2 C arborio rice
1 28 oz can chopped tomatoes
1 1/2 lb large shrimp
1 C frozen peas
1 14 oz can artichoke hearts, drained and quartered
3 tbsp chopped fresh parsley

Steps:

  • 1. Preheat oven to 425*F. In a medium-size pot over medium heat, combine first 5 ingredients and bring to a simmer. 2. In a Dutch oven or a large ovenproof skillet with a lid (at least 3 l) heat oil over medium heat, add chorizo and onion and cook 4 minutes, stirring occasionally. Stir in rice and cook until glossy, 1 minute. Add tomatoes and warmed stock and season with salt and pepper. Stir in shrimp, peas and artichokes. Cover and bake until rice is tender, about 25 min. Remove from oven and let stand 5 minutes, covered. 3. Divide paella into shallow bowls. Garnish with parsley.

Tips:

  • Use high-quality ingredients: Fresh shrimp, chorizo, and vegetables will make a big difference in the flavor of your paella.
  • Don't overcrowd the pan: Paella is a rice dish, so it's important to not overcrowd the pan with other ingredients. This will prevent the rice from cooking evenly.
  • Cook the rice in stages: Paella is traditionally cooked in stages. First, the rice is toasted in the pan, then the liquid is added and the rice is simmered until it is cooked through.
  • Use a variety of vegetables: Paella is a great way to use up leftover vegetables. Some popular vegetables to add to paella include bell peppers, onions, tomatoes, and peas.
  • Don't be afraid to experiment: There are many different ways to make paella. Feel free to experiment with different ingredients and flavors to find a combination that you like.

Conclusion:

Shrimp and chorizo paella is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover ingredients and it's also a perfect dish for a party or potluck. With a little planning and preparation, you can easily make shrimp and chorizo paella at home. So next time you're looking for a new and exciting recipe, give shrimp and chorizo paella a try!

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