Chicken and Shrimp Paella with Chorizo
Prep time
Cook time
Total time
This chicken and shrimp paella recipe is incredibly delicious. This recipe is packed with shrimp, chouriço, chicken and wonderful Spanish flavours such as the ultra premium Spanish saffron spice.
Recipe type: Main
Cuisine: Spanish
Serves: 8 servings
  • ¼ tsp crushed saffron
  • ¼ cup hot water
  • ¾ lbs Portuguese chouriço sausage sliced and cut in half coins (because we're Portuguese)
  • 1 lbs black tiger shrimp (defrosted and patted dry)
  • 1½ lbs skinless chicken thighs (about 6)
  • 3 plum tomatos (seeds removed) chopped in large chunks
  • 1 small Vidalia onion diced
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 3 tbs olive oil
  • 4 cloves garlic minced
  • 3 bay leaves
  • 2 stocks of green onions chopped
  • 2½ cups Arborio rice
  • 2 cups clam juice
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 2 roasted red peppers sliced thin (I used jarred)
  • 1 lemon cut into 8-10 wedges
  • ¼ cup fresh parsley chopped
  1. Crush saffron threads into the ¼ cup of hot water and set aside until needed.
  2. Pat down chicken and shrimp, ensuring both are dry.
  3. In two separate bowls, season the chicken and shrimp with the salt and pepper.
  4. Heat the olive oil in a large deep skillet or paella pan on medium-high.
  5. Place the chicken, shrimp, and chouriço in three areas of the pan on the hot oil.
  6. Cover and cook for about 5 to 7 minutes (cooking time may very slightly), mixing occasionally.
  7. The shrimp should have turned completely orange. If not, let it cook a little longer.
  8. Remove the shrimp from pan and set aside.
  9. Now distribute the chicken and chouriço in the pan and add the chopped onion, chopped tomatoes, and garlic to the chicken and chorizo. Give it a stir.
  10. Cover and let it keep cooking on medium-high for about 5 minutes or until onions are translucent.
  11. Uncover and the bay leaves and chopped green onions.
  12. Distribute arborio rice evenly over all existing ingredients.
  13. Pour the saffron and water mixtures evenly over the rice.
  14. Pour in 2 cups of clam juice, 4 cups of chicken broth and give it another stir.
  15. Raise the temperature to high and bring to a slight boil.
  16. Lower the temperature to medium low and let simmer for about 10 minutes or until the rice is expanded and most of the liquid is soaked up (taste the rice at this point for doneness and flavour. It should be al dente.
  17. Pour the peas over the mixture.
  18. Place the cooked shrimp and roasted red peppers over the mixture. Give it a gentle stir.
  19. Cover and cook for an additional 2-3 minutes on medium low.
  20. Shut off stove, remove from heat and uncover.
  21. Add lemon wedges and chopped sprinkle parsley over top.
  22. Serve in the pan with crusty bread and salad.
Recipe by Photos & Food at