Best 11 Chicken And Chorizo Paella Recipes

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Steps:

• In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
• Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
• Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
• Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
• Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO

Steps:

• Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
• Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
• Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
• Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

SEAFOOD, CHICKEN, AND CHORIZO PAELLA

Steps:

• Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes.
• Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside.
• Heat oil in a large paella pan over medium heat. Add chorizo; cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan.
• Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more.
• Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI

Steps:

• For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
• Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
• Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
• Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
• Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
• For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
• For serving: Garnish with the chives and a drizzle of aioli.

CHICKEN AND CHORIZO PAELLA

Steps:

• Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
• Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

BROWN RICE, CHICKEN, AND CHORIZO PAELLA

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.

QUICK CHICKEN AND CHORIZO PAELLA

Steps:

• Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
• Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
• Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS

Steps:

• For the aioli:
• Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
• For the paella:
• Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
• Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
• Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
• Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
• Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

PAELLA CUBANA CON CHORIZO, MARISCO Y POLLO (CUBAN PAELLA WITH SAUSAGE, SEAFOOD AND CHICKEN)

Steps:

• 1. STEP 1-STARTING YOUR PAELLA: You will need a paellera or large covered pot.
• 2. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl.
• 3. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.
• 4. Add the salt, tomato sauce, chicken broth, and wine to the paellera. Cover and cook for 5 minutes.
• 5. Add the chicken, sausage, rice, water, bay leafs, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
• 6. STEP 2-THE FISH PREPARATION: While the rice is cooking, prepare the seafood.
• 7. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, mahi-mahi and scallops for a couple of minutes.
• 8. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
• 9. Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend.
• 10. Allow to cool for 5 minutes and serve. You may also garnish with sliced red bell peppers, asparagus spears and tomatoes . Enjoy!

CHICKEN AND SEAFOOD PAELLA WITH ARGENTINIAN CHORIZO

Steps:

• In a large stock pot over high heat add half the olive oil. Add the chicken thighs and ham hocks and brown on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Store the browned chicken in the fridge until you're ready to use the meat. Add half of the onions and the celery, carrots, and garlic to the pot, and cook for 5 to 7 minutes. Deglaze the mix with white wine and reduce the liquid by half. Next add the seafood stock, saffron, and 2 quarts of water and let simmer for two hours or until reduced by half. When the stock is reduced, straining the liquid through a chinois, pressing the liquid out of the vegetables with a spatula. Return the liquid to the pot, and simmer on low heat. Remove the chicken thighs from the fridge and place them in the stock for 8 - 10 minutes to cook through Meanwhile, in a large Dutch oven or paella pan add the remaining olive oil, chorizo, red bell pepper, and onion, and cook until the onions are translucent, but not brown. Add rice, paprika, oregano, and a generous amount of salt and pepper. Simmer until all rice grains are coated with oil. Smooth the rice with the back of a soup ladle so it is level around the pan and, using the ladle, scoop about 1 cup of broth at a time into the rice. Do not stir. Bury the seafood in the rice so they cook through. Add a final cup of broth and cover the pan tightly. Let sit off heat for 10 to 15 minutes or until seafood is cooked. Garnish with scallions, lemon wedges, and a drizzle of olive oil. When storing for leftovers, keep the mussels but remove the shells.

SEAFOOD-AND-CHICKEN PAELLA WITH CHORIZO

Steps:

• Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
• In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
• Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
• Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.