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Paella with Chicken, Shrimp and Chorizo

Prep Time:

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About the Recipe

This is not the most traditional paella (a course I took in Valencia once proudly boasted that a real paella must be cooked over the wood of an orange tree), however it's delicious, easy to make, and is the perfect one pan meal for any dinner party!


  • Olive oil

  • 2 cloves, finely chopped

  • 2 onions, finely chopped,

  • 2 tomatoes, diced

  • 1 cup of green bell peppers, diced

  • Garlic powder

  • Salt

  • 10 cups of Chicken broth

  • 1 cup of White Wine

  • ½ cup of olive oil

  • 1 lb. Chorizo (I personally use turkey Andouille sausage

  • 2 lbs. Chicken thighs

  • 1 lb frozen cooked shrimp

  • 8oz. frozen peas

  • 2 red bell peppers

  • 4 cups of paella rice (or any short - medium grain rice)

  • Turmeric

  • Smoked Paprika

  • 1 ripe tomato (diced)

  • Lemon + lemon zest


  1. Marinate your chicken in olive oil, garlic powder, lemon juice and paprika and let sit for 15 min

  2. Thaw frozen shrimp

  3. Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet.

  4. Add chicken, pepper, chorizo/ sausage and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes.

  5. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean.

  6. Add shrimp to the pan and quickly cook, about 2-3 minutes, then remove from pan.

  7. Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes.

  8. Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute.

  9. Stir in tomatoes and rice

  10. Cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes.

  11. Carefully stir in chicken broth and 1/2 teaspoon salt, and bring to a simmer over medium-high.

  12. Return chorizo/sausage, shrimp and chicken to skillet, stirring lightly to partially cover with rice

  13. Add in turmeric for color

  14. Sprinkle mixture with peas (do not stir peas in).

  15. Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, and rice are tender and liquid is fully absorbed, about 20 minutes.

  16. Add the chicken, shrimp and chorizo back into the pan and mix well. Add in lemon zest and stir

  17. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.

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