Best 2 Brown Rice Chicken And Chorizo Paella Recipes

Indulge in a delightful culinary journey with our diverse collection of paella recipes. From the classic seafood paella to the vibrant vegetarian paella, our recipes cater to every palate and dietary preference.

Seafood lovers will relish the authentic paella de marisco, a symphony of flavors featuring succulent shrimp, tender mussels, and calamari, all harmoniously married in a saffron-infused broth. For a taste of the Spanish countryside, try our paella de pollo y chorizo, where tender chicken and smoky chorizo dance together in a vibrant sea of saffron-infused rice. Vegetarians will find solace in our paella de verduras, a vibrant medley of colorful vegetables, each contributing its unique flavor and texture to create a satisfying and nutritious dish.

For those seeking a taste of the sea, our paella de marisco is a must-try. This classic dish showcases a bounty of seafood treasures, including shrimp, mussels, and calamari, enveloped in a flavorful broth infused with saffron and paprika. The seafood's delicate flavors blend seamlessly with the tender rice, creating a harmonious and satisfying dish that is sure to impress.

Chicken and chorizo enthusiasts will delight in our paella de pollo y chorizo. This robust and flavorful paella features succulent chicken and smoky chorizo, united in a vibrant sea of saffron-infused rice. The chicken's tender texture contrasts beautifully with the chorizo's spicy kick, while the saffron adds a vibrant golden hue and a subtle yet distinctive flavor.

For vegetarians looking for a hearty and flavorful paella, our paella de verduras is a perfect choice. This vibrant dish showcases a medley of colorful vegetables, each contributing its unique flavor and texture to create a satisfying and nutritious meal. From sweet peppers and tender zucchini to earthy mushrooms and succulent tomatoes, this paella is a celebration of the bounty of the vegetable kingdom.

Here are our top 2 tried and tested recipes!

BROWN RICE, CHICKEN, AND CHORIZO PAELLA

Brown Rice, Chicken, and Chorizo Paella image

My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.

Provided by Mariposa

Categories World Cuisine Recipes European Spanish

Time 2h

Yield 8

Number Of Ingredients 20

Ingredients

2 teaspoons salt
1 teaspoon Spanish smoked paprika
1 teaspoon red pepper
1 teaspoon ground turmeric
½ teaspoon saffron
2 tablespoons extra-virgin olive oil, or to taste
4 boneless chicken thighs, cut into small pieces
½ pound Spanish chorizo, cut into 1/4-inch slices
1 large onion, chopped
1 red bell pepper, chopped
¼ cup chopped parsley
6 cloves garlic, chopped
2 cups short-grain brown rice
1 tomato, chopped
1 (6 ounce) jar roasted red peppers, drained and chopped
1 (32 ounce) carton chicken broth
2 cups frozen peas and carrots, thawed
2 tablespoons sliced black olives
1 tablespoon capers
1 teaspoon apple cider vinegar, or to taste

Steps:

Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.
Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.
Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 43.3 g, Cholesterol 63.2 mg, Fat 22 g, Fiber 3.3 g, Protein 21.9 g, SaturatedFat 6.3 g, Sodium 1630.5 mg, Sugar 3.1 g

BROWN RICE PAELLA

Brown Rice Paella image

I found this on the web. I love paella...specially after a trip to Spain. But I switch to brown rice a few years back, so I wanted to have my paella and my brown rice. I did a search on the web and found this recipe which I've been making ever since. I love it, hope you will too. I'm not really sure about the time so it's a guess.

Provided by Chef BennyBoo

Categories One Dish Meal

Time 1h8m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 lb extra-large shrimp, peeled and deveined (21/25)
salt & freshly ground black pepper
olive oil
8 -9 medium garlic cloves (minced or pressed through garlic press, about 2 tablespoons)
1 lb chicken thigh (skinless, boneless, each thigh trimmed of excess fat and halved crosswise)
1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
8 ounces spanish chorizo, sliced 1/2 inch thick on the bias (see note)
1 medium onion, chopped fine (about 1 cup)
1 (14 1/2 ounce) can diced tomatoes, drained, minced, and drained again
2 cups long grain brown rice
3 cups low sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron thread, crumbled
1 bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen green pea, thawed
2 teaspoons fresh parsley leaves (chopped)
1 lemon, cut into wedges, for serving

Steps:

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken thighs with salt and pepper; set aside.
Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2 teaspoon salt; increase heat to medium-high and bring to boil, uncovered, stirring occasionally.
Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes.
Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately.

Tips:

If you can't find Bomba rice, you can use another short-grain rice, such as Valencia or Arborio.
To make the paella even more flavorful, you can marinate the chicken and chorizo in a mixture of olive oil, garlic, paprika, and cumin for at least 30 minutes before cooking.
If you don't have a paella pan, you can use a large skillet or Dutch oven.
Be sure to add the rice to the pan in a thin layer so that it cooks evenly.
Don't stir the rice too much while it's cooking. Stirring will make the rice release starch, which can make the paella gummy.
If you want a crispy bottom on your paella, don't add the liquid all at once. Add it in small increments, allowing the rice to absorb the liquid before adding more.
Serve the paella immediately after it's cooked, garnished with lemon wedges, parsley, and aioli.

Conclusion:

Brown rice chicken and chorizo paella is a delicious and easy-to-make dish that's perfect for a weeknight meal or a special occasion. The combination of flavorful chicken, smoky chorizo, and tender rice is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give brown rice chicken and chorizo paella a try. You won't be disappointed!