The perfect weeknight dish, this quick and easy shrimp, chicken, and chorizo paella is a delicious one-pot meal cooked in about 30 minutes!
Paella is a popular Spanish dish made with rice, seafood, chorizo and veggies cooked in a large frying pan. Two ingredients that are a must in paella are short grain rice and saffron, everything else is really up to you. The saffron gives the paella its beautiful yellow color and authentic flavor.
Enjoy this easy shrimp and chicken paella with a light salad and a glass of Spanish red wine.
Easy Shrimp and Chicken Paella
(links below are the gluten free/celiac safe products used in this recipe)
|– jumbo shrimp|
|– boneless skinless chicken breast (subbing for clams in original recipe)|
|– lemon juice|
|– old bay seasoning|
|– extra virgin olive oil|
|– mexican chorizo (subbing for spanish chorizo in original recipe)|
|– yellow onion|
|– garlic cloves|
|– smoked paprika|
|– short grain rice|
|– chicken stock|
|– kosher salt|
|– saffron threads|
|– bay leaf|
|– red bell pepper|
|– frozen peas|
Get the full recipe instructions here from ‘Skinny Taste‘
The original recipe uses clams, but I substituted with 1 pound of boneless skinless chicken breast. Cut chicken breast into ½ inch chunks and place in the skillet when you add the chicken stock.
The original recipe uses Spanish chorizo links, but I substituted with ground Mexican chorizo. Cook the Mexican chorizo in the skillet before starting the paella. Cook until meat is fully cooked, then set aside to drain on a dish with paper towels. Add cooked chorizo to paella just before serving.