Easy Chorizo, Chicken, and Shellfish Paella

chorizo-chicken-shellfish-paella
Photo by Gentl & Hyers
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 814 calories
    • Fat 32 g
    • Sat Fat 10 g
    • Cholesterol 247 mg
    • Sodium 2272 mg
    • Protein 59 g
    • Carbohydrate 70 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 6 mg

Heat the oil in a large, shallow skillet or wok over medium. Sprinkle the chicken with ½ teaspoon of the salt. Cook, in batches, until browned, 3 minutes per side. Remove the chicken and set aside.

Add the onion and garlic to the skillet and cook, stirring occasionally, until soft, 5 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add the vinegar and stir to release any browned bits.

Stir the tomatoes and their liquid, stock, both paprikas, and the remaining salt in a medium bowl, breaking up the tomatoes. Add to the skillet and stir. Simmer, stirring occasionally, for 10 minutes.

Ingredients

  1. Check 1 tablespoon extra-virgin olive oil
  2. Check 3 bone-in skinless chicken thighs
  3. Check 1 teaspoon kosher salt, divided
  4. Check 1 large yellow onion, roughly chopped
  5. Check 6 garlic cloves, smashed
  6. Check cups uncooked 
Arborio rice
  7. Check 1 tablespoon sherry vinegar or red wine vinegar
  8. Check 1 14.5 ounce can whole peeled tomatoes
  9. Check cups chicken stock
  10. Check 2 teapoons sweet Hungarian paprika
  11. Check 2 teapoons smoked paprika
  12. Check 8 ounces fresh mussels, cleaned
  13. Check 8 ounces large raw shrimp, peeled and deveined
  14. Check 1 link dry-cured Spanish chorizo, sliced
  15. Check sugar snap peas, sliced; and lemon wedges, for serving

Directions

  1. Heat the oil in a large, shallow skillet or wok over medium. Sprinkle the chicken with ½ teaspoon of the salt. Cook, in batches, until browned, 3 minutes per side. Remove the chicken and set aside.
  2. Add the onion and garlic to the skillet and cook, stirring occasionally, until soft, 5 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add the vinegar and stir to release any browned bits.
  3. Stir the tomatoes and their liquid, stock, both paprikas, and the remaining salt in a medium bowl, breaking up the tomatoes. Add to the skillet and stir. Simmer, stirring occasionally, for 10 minutes.
  4. Nestle the chicken, mussels, shrimp, and chorizo in the rice. Cook until the mussels are almost fully open, about 5 minutes. Remove from heat and cover with foil. Let stand until the rice softens and the seafood is cooked through, about 10 minutes. Discard the foil. Top the paella with sliced sugar snap peas and serve with lemon wedges.