Authentic Chicken, Chorizo & Shrimp Paella: Your Taste of Spain at Home

Imagine the golden Spanish sun warming your skin, the gentle breeze carrying the scent of the sea, and the lively clinking of glasses on a bustling terrace. You’re sipping a crisp white wine, and then, the star of the show arrives: a vibrant, aromatic paella. This isn’t just a meal; it’s an experience, a cherished memory of a well-deserved holiday. Today, we’re bringing that unforgettable Spanish magic right into your kitchen with our incredibly flavorful Chicken, Chorizo, and Shrimp Paella recipe, designed to capture the true essence of Mediterranean dining.

Inspired by a delightful cooking challenge from Imma at La Galletika and vivid memories from our recent Spanish getaway, we embarked on a mission to recreate the most beautiful and delicious paella. A truly good paella recipe is a culinary treasure, and we’re thrilled to share our tried-and-tested version with you. While an authentic paella pan is traditionally used, don’t worry if you don’t own one; a large wok works wonderfully, as we happily discovered in our own kitchen. The result? A dish so rich in flavor and aroma, it’s guaranteed to transport you back to those sunny Spanish shores. It’s the perfect remedy for any post-holiday blues, or simply a fantastic way to enjoy a taste of Spain any day of the week!

What is Paella? A Culinary Journey Through Spain’s Signature Dish

Paella, a world-renowned Spanish rice dish, originates from the Valencia region on the eastern coast of Spain. The word “paella” itself is believed to derive from the Old French word “paelle” for pan, which ultimately comes from the Latin “patella,” also meaning pan. Historically, paella began as a humble meal prepared by farm laborers using readily available ingredients found in the Valencian countryside, such as rice, seasonal vegetables, and proteins like rabbit, snails, or duck, often cooked outdoors over an open fire.

Over the centuries, paella evolved and diversified. Coastal regions naturally incorporated fresh seafood, leading to the creation of seafood paella, while inland areas favored a mix of meats and vegetables. Our recipe beautifully marries these traditions, combining the smoky richness of chorizo and tender chicken with succulent shrimp, offering a delightful tapestry of land and sea flavors in one vibrant dish. Paella is more than just a recipe; it’s often a focal point of family gatherings and celebrations, where its slow simmering process fills the air with tantalizing aromas, promising a feast and fostering a sense of community. While some traditionalists hold firm to strict ingredient lists, the true spirit of paella—a flavorful rice dish cooked in a wide, shallow pan—remains universally cherished and adapted.

Unlocking Authentic Flavors: Essential Ingredients for Your Paella

To truly capture the authentic taste and vibrant appearance of a Spanish paella, selecting the right ingredients is paramount. While our recipe simplifies some elements for accessibility, we emphasize key components that make all the difference:

• Saffron: This prized spice is the secret behind paella’s characteristic golden-yellow hue and its subtle, complex floral aroma. Don’t skimp on good quality saffron; a small pinch is enough to infuse the entire dish with its unique magic. We recommend steeping the saffron threads in a tablespoon of warm water before adding them to ensure maximum flavor and color extraction.
• Short-Grain Rice: While our recipe uses basmati for its widespread availability and pleasant texture, traditional Spanish paella typically calls for a specific short-grain rice, such as Bomba or Calasparra. These varieties are highly prized because they absorb a large amount of liquid without becoming mushy, which is crucial for achieving the perfect al dente texture in paella.
• Chorizo: Spanish chorizo, a cured and spiced pork sausage, is a powerhouse of flavor. Its smoky, piquant notes and the paprika-infused oils it releases during cooking are indispensable for our Chicken and Chorizo Paella. Choose a firm, good quality chorizo that can be easily cubed.
• Fresh Proteins: Our recipe features tender chicken breasts and plump, fresh prawns (shrimp). The quality of your proteins significantly impacts the final taste. Ensure your chicken is diced evenly for consistent cooking, and your prawns are cleaned and deveined. For those who enjoy variety, this dish also welcomes other seafood like mussels, clams, or squid.
• Sofrito Base: The foundation of many Spanish dishes, the sofrito, composed of sautéed onions, garlic, and fresh tomatoes, creates a rich, aromatic flavor base for the rice and proteins. It’s the starting point for building layers of deep flavor.

These core ingredients, combined with fragrant chicken broth and a touch of fresh lemon, weave together to create a symphony of flavors that will delight your palate and evoke the sun-drenched landscapes of Spain.

The Pan Debate: Paella Pan vs. Wok for the Perfect Cook

Traditionally, paella is cooked in a wide, shallow, round pan known as a “paellera.” The unique design of this pan is not merely aesthetic; it’s functionally critical. It allows the rice to cook in a thin layer, maximizing the surface area exposed to heat and ensuring even cooking. This large surface area is also essential for developing the highly sought-after “socarrat” – the crispy, caramelized, slightly burnt crust of rice that forms at the very bottom of the pan. Many aficionados consider the socarrat to be the most delicious part of paella, a true hallmark of an expertly prepared dish.

However, we understand that a specialized paella pan isn’t a standard item in every home kitchen. As we successfully demonstrated with our own recipe, a large wok makes an excellent and highly effective substitute. Its wide, sloping sides and ability to distribute heat evenly replicate many of the desirable qualities of a paellera. When using a wok, you might need to be a bit more attentive to ensure the rice cooks in a relatively thin layer and to encourage that delicious crispy bottom. A wide, shallow skillet or even a large Dutch oven can also serve as viable alternatives. The key is to avoid deep, narrow pots, which tend to steam the rice rather than allowing it to develop its characteristic texture and flavor depth.

Expert Tips for Making Your Best Homemade Paella

Achieving a restaurant-quality paella at home is easier than you might think with a few simple techniques:

• Resist the Urge to Stir: Once you add the rice and the broth begins to simmer, resist the temptation to stir the paella continuously. Stirring releases starch from the rice, which can lead to a gummy texture and, crucially, prevents the formation of the beloved socarrat. Give it one gentle stir after adding the peas and green beans, but otherwise, let the rice cook undisturbed.
• Mastering the Socarrat: This crispy, golden-brown crust at the bottom is a sign of a truly authentic paella. To achieve it, once the liquid has mostly absorbed and the rice is almost cooked through, increase the heat to high for the last 2-3 minutes. Listen for a gentle crackling sound and a toasty aroma. Watch it carefully to prevent burning; a fine line exists between crispy and burnt.
• The Importance of Resting: After removing the paella from the heat, cover the pan tightly with aluminum foil or a clean kitchen towel. Let it rest for 5-10 minutes. This resting period allows the flavors to meld beautifully and any remaining liquid to be fully absorbed, resulting in perfectly tender and cohesive rice grains.
• Quality Ingredients Shine: Paella is a dish where the quality of fresh ingredients truly makes a difference. Use fresh vegetables, a good quality Spanish chorizo, and fresh, plump chicken and shrimp for the most vibrant and delicious results.
• Seasoning to Perfection: Taste and adjust your seasoning throughout the cooking process. Remember that chicken broth and chorizo will contribute saltiness, so be mindful when adding extra salt. A squeeze of fresh lemon juice at the end brightens all the flavors.

📖 Recipe

RECIPE CARD

Paella with Chorizo and chicken

Andréa

This Paella with Chorizo and Chicken, complemented by succulent shrimp, brings the vibrant flavors of Spain right to your home. Enjoy a taste of your well-deserved holiday with this easy-to-follow, delicious recipe.

5 of 1 vote

Print Recipe
Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine European Cuisine, Mediterranean, Spanish cuisines

Servings 6 People

Calories 735 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 Tablespoons olive oil
• ▢ 1 Cup onions, chopped
• ▢ 3 Tablespoons garlic, squeezed
• ▢ ½ lb chorizo, without skin, cubed
• ▢ 1 Pound Chicken breasts , diced
• ▢ 2 tomatoes, chopped
• ▢ 3 Cups basmati rice, uncooked
• ▢ 3 Cups chicken broth
• ▢ 2 ¾ Cups water
• ▢ 1 lemon, juice
• ▢ ½ Teaspoon salt
• ▢ 2-3 saffron threads
• ▢ 1 lb prawns, cleaned & deveined
• ▢ ½ Teaspoon salt
• ▢ 1 Teaspoon pepper
• ▢ 1 Teaspoon red chili powder
• ▢ 2 Tablespoons oil
• ▢ ½ Cup peas
• ▢ ½ Cup green beans, stringed
• ▢ 3 Sprigs parsley
• ▢ 2 lemons, wedges

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Instructions

• ▢
  In a large paella pan or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and minced garlic, sautéing until fragrant and the onions are translucent. Stir in the cubed chorizo (without skin) and diced chicken breasts. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, and the chorizo has released its delicious, paprika-infused oils.
• ▢
  Add the chopped tomatoes to the pan and stir them into the mixture. Cook for another 2-3 minutes, allowing them to soften and break down slightly to form a rich sofrito base.
• ▢
  Pour the uncooked basmati rice into the pan. Stir gently for about 2 minutes, ensuring the rice grains are well coated with the flavorful oils and sofrito, allowing them to toast slightly.
• ▢
  Increase the heat to high. Carefully pour in the chicken broth, water, and fresh lemon juice. Season the mixture with ½ teaspoon of salt.
• ▢
  Allow the rice mixture to come to a strong boil. In a separate tablespoon of warm water, dissolve the saffron threads, then stir this vibrant saffron liquid into the paella. Bring the entire mixture back to a rolling boil.
• ▢
  Reduce the heat to medium-low, cover the pan tightly (if using a wok, use a lid or aluminum foil), and let it simmer undisturbed for approximately 15-20 minutes, or until most of the liquid has been absorbed by the rice and the grains are almost tender. Remember, resist the urge to stir during this phase.
• ▢
  In the meantime, season the cleaned and deveined prawns (shrimp) generously with ½ teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of red chili powder. Ensure they are evenly coated.
• ▢
  Heat 1 tablespoon of oil in a separate skillet over medium-high heat. Add the seasoned shrimp and fry for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as they will continue to cook slightly when added to the paella. Remove the shrimp from the skillet and set aside.
• ▢
  Once the paella has simmered and most of the liquid has been absorbed by the rice, momentarily take it off the direct heat to prepare for the final steps.
• ▢
  Gently stir in the ½ cup of peas and ½ cup of stringed green beans into the rice mixture. Distribute them evenly throughout the paella. Then, artfully arrange the cooked shrimp over the top of the paella, tucking them slightly into the rice.
• ▢
  Return the paella pan to high heat, leaving it uncovered. Cook for a final 2-3 minutes. This critical step helps create the coveted “socarrat” – a delicious, crispy golden crust at the bottom of the pan. Listen for crackling sounds and watch very carefully to prevent burning the rice, aiming for a beautiful browned bottom.
• ▢
  Remove the paella from the heat, cover it with aluminum foil or a clean kitchen towel, and let it rest for 5-10 minutes. This allows the flavors to fully meld and the rice to achieve its perfect texture. Garnish generously with freshly chopped parsley and serve immediately with fresh lemon wedges on the side for a bright, zesty finish. Enjoy your exquisite homemade Spanish feast!

Nutrition

Calories: 735kcalCarbohydrates: 89gProtein: 42gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 170mgSodium: 1374mgFiber: 5gSugar: 5gVitamin A: 954IUVitamin C: 46mgIron: 3mg

Keyword spanish paella

Tried this recipe?

Let us know how it was!

Beyond the Recipe: Paella Variations and Perfect Pairings

While our Chicken, Chorizo, and Shrimp Paella offers a fantastic blend of flavors, paella is an incredibly versatile dish that invites culinary exploration. Don’t hesitate to adapt the recipe to your preferences or what you have on hand:

• Seafood Lover’s Delight: For an exquisite all-seafood paella, simply omit the chicken and chorizo. Instead, load your pan with a delightful medley of fresh seafood such as mussels, clams, squid rings, and firm white fish. Cook mussels and clams separately until they open, then fold them into the paella at the very end to prevent overcooking.
• Vegetarian Paella: Create a vibrant and hearty vegetarian version by focusing on an abundance of seasonal vegetables. Think colorful bell peppers, tender artichoke hearts, crisp asparagus spears, earthy mushrooms, and tender zucchini. Be sure to use a rich vegetable broth instead of chicken broth for a truly plant-based experience.
• A Heartier Meat Paella: For a more rustic and deeply flavored paella, reminiscent of traditional Valencian styles, explore other meats like succulent pork ribs, tender rabbit, or rich duck. These additions bring a different depth of flavor and texture to the dish.
• Spice it Up: If you enjoy a little extra warmth and a touch of heat, consider adding a pinch of smoked paprika (Pimentón de la Vera) along with the saffron, or a tiny bit more red chili powder to the sofrito base.

Paella is a wonderfully complete meal on its own, but it pairs beautifully with simple, complementary sides. A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the paella. A basket of crusty bread is perfect for soaking up any remaining juices and, of course, for scooping up every last bit of that precious socarrat! To complete your authentic Spanish dining experience, uncork a bottle of dry white wine, a crisp rosé, or even a light-bodied red.

Bringing the Heart of Spain to Your Table

Paella is so much more than just a dish; it’s a vibrant celebration of flavors, culture, and the sheer joy of sharing good food with loved ones. This Chicken, Chorizo, and Shrimp Paella offers a delightful journey to the heart of Spanish cuisine, whether you’re yearning to recreate cherished holiday memories or simply eager to explore new and exciting tastes from around the world. With its rich, golden-hued, saffron-infused rice, the perfect blend of smoky chorizo, succulent chicken, and tender, perfectly cooked shrimp, this recipe is destined to become a cherished favorite in your household.

Gather your family and friends, pour a refreshing glass of wine or sangria, and let the enticing aromas of homemade Spanish paella fill your kitchen. The satisfaction of creating such a magnificent dish from scratch, and then savoring every bite, is truly unparalleled. We hope this recipe inspires you to embrace the warmth and generosity of Spanish cooking. ¡Buen provecho! (Enjoy your meal!)