Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Marinate the chicken
Cut the chicken breast into bite-size cubes and toss with the smoked paprika, oregano, a teaspoon of the olive oil, and a good pinch of salt and pepper. Let it sit while you prep everything else. This is a one-pan dish that moves fast once you start cooking, so chop your onion, pepper, and garlic and get the rest measured out before the pan gets hot. That's not me being fussy — it's the difference between a smooth cook and a scramble.
- 2
Brown the meats
Slice the chorizo into thin rounds. Heat the remaining olive oil in a large wide skillet or paella pan over medium-high. Add the chicken and chorizo and cook, stirring now and then, until the chicken is cooked through and the chorizo has rendered its red, smoky fat into the pan, about 10 minutes. That fat is flavor — don't drain it.
- 3
Soften the vegetables
Finely chop the onion and bell pepper and mince the garlic. Add them to the pan along with the saffron and red pepper flakes. Sauté until softened, about 5 minutes.
- 4
Toast the rice
Stir in the rice and tomato paste and cook for 1 minute, stirring, so the grains pick up the fat and spice. Pour in the white wine and scrape up anything stuck to the bottom of the pan. If you'd rather skip the wine, an equal splash of stock does the same job.
- 5
Simmer
Add the diced tomatoes, chicken stock, and frozen peas. Bring to a boil and give it one good stir to settle the rice into an even layer — then stop stirring. Cover, drop the heat to medium-low, and simmer for 10 minutes.
- 6
Add the shrimp
Peel and devein the shrimp if they aren't already, and pat them dry. Uncover the pan and lay the shrimp over the top of the rice. Re-cover and cook another 10 to 15 minutes, until most of the liquid is absorbed, the rice is al dente, and the shrimp are pink and opaque.
- 7
Chase the socarrat, then rest
If you want the crispy toasted bottom layer the Spanish call socarrat, crank the heat to high for the last 1 to 2 minutes — stay right there and listen for a crackle, and pull it the second you smell anything close to burning. Take the pan off the heat and let it rest, covered with a clean towel, for 10 minutes. Finish with chopped parsley and a squeeze of lemon, and serve straight from the pan.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
One-Pan Chicken, Chorizo, and Shrimp Paella
Created by: OnePotWonders
Ingredients
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- salt and pepper, to taste
- 1 1/2 lb boneless skinless chicken breast
- 1 lb Spanish chorizo
- 3 garlic
- 1 yellow onion
- 1 red bell pepper
- saffron
- 1 tsp red pepper flakes
- 1 tbsp tomato paste
- 2 cup medium grain rice
- 1/2 cup dry white wine
- 14 oz diced tomatoes
- 4 cup chicken stock
- 1 cup frozen peas
- 1 lb shrimp
- 1 lemon
- fresh parsley
Instructions
- Marinate the chickenCut the chicken breast into bite-size cubes and toss with the smoked paprika, oregano, a teaspoon of the olive oil, and a good pinch of salt and pepper. Let it sit while you prep everything else. This is a one-pan dish that moves fast once you start cooking, so chop your onion, pepper, and garlic and get the rest measured out before the pan gets hot. That's not me being fussy — it's the difference between a smooth cook and a scramble.
- Brown the meatsSlice the chorizo into thin rounds. Heat the remaining olive oil in a large wide skillet or paella pan over medium-high. Add the chicken and chorizo and cook, stirring now and then, until the chicken is cooked through and the chorizo has rendered its red, smoky fat into the pan, about 10 minutes. That fat is flavor — don't drain it.
- Soften the vegetablesFinely chop the onion and bell pepper and mince the garlic. Add them to the pan along with the saffron and red pepper flakes. Sauté until softened, about 5 minutes.
- Toast the riceStir in the rice and tomato paste and cook for 1 minute, stirring, so the grains pick up the fat and spice. Pour in the white wine and scrape up anything stuck to the bottom of the pan. If you'd rather skip the wine, an equal splash of stock does the same job.
- SimmerAdd the diced tomatoes, chicken stock, and frozen peas. Bring to a boil and give it one good stir to settle the rice into an even layer — then stop stirring. Cover, drop the heat to medium-low, and simmer for 10 minutes.
- Add the shrimpPeel and devein the shrimp if they aren't already, and pat them dry. Uncover the pan and lay the shrimp over the top of the rice. Re-cover and cook another 10 to 15 minutes, until most of the liquid is absorbed, the rice is al dente, and the shrimp are pink and opaque.
- Chase the socarrat, then restIf you want the crispy toasted bottom layer the Spanish call socarrat, crank the heat to high for the last 1 to 2 minutes — stay right there and listen for a crackle, and pull it the second you smell anything close to burning. Take the pan off the heat and let it rest, covered with a clean towel, for 10 minutes. Finish with chopped parsley and a squeeze of lemon, and serve straight from the pan.