Best 5 Grilled Chorizo And Shrimp Paella Recipes

Embark on a culinary journey to the vibrant shores of Spain with our grilled chorizo and shrimp paella, a delectable symphony of flavors and textures that will tantalize your taste buds. This authentic dish, originating from the bustling streets of Valencia, is a vibrant tapestry of succulent grilled chorizo, plump and juicy shrimp, and tender Bomba rice, all harmoniously united in a saffron-infused broth. As you delve into the depths of this culinary masterpiece, you'll encounter a symphony of vibrant colors, enticing aromas, and a flavor profile that will leave you craving more.

Accompanying this tantalizing paella, we present a diverse selection of equally enticing recipes that will elevate your culinary repertoire. Indulge in the smoky and savory Grilled Chorizo with Red Chimichurri, a perfect appetizer or complement to any main course. Delight your palate with the Grilled Shrimp with Garlic Butter, an effortless yet exquisite dish that showcases the natural sweetness of fresh shrimp. Discover the vibrant and refreshing flavors of the Grilled Lemon Garlic Butter Shrimp Skewers, a delightful combination of juicy shrimp, tangy lemon, and aromatic garlic.

For those seeking a vegetarian alternative, the Grilled Halloumi and Vegetable Skewers offer a delightful symphony of grilled halloumi, bell peppers, and zucchini, drizzled in a tantalizing balsamic reduction. And to satisfy your sweet cravings, the Grilled Pineapple with Coconut Rum Drizzle is a tropical paradise on a plate, featuring succulent grilled pineapple slices drizzled in a luscious coconut rum sauce.

Prepare to embark on a culinary odyssey with our grilled chorizo and shrimp paella, accompanied by a symphony of enticing recipes that will transport you to the heart of Spain and beyond. Let your taste buds rejoice as you explore the diverse flavors and aromas that await you in this delectable collection.

Here are our top 5 tried and tested recipes!

GRILLED CHORIZO AND SHRIMP PAELLA

Grilled Chorizo and Shrimp Paella image

This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
2 tablespoons minced fresh cilantro

Steps:

In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

GRILLED PAELLA

Grilled Paella image

Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier. It may be slightly intimidating to consider: a giant pan of rice and protein cooked on an outdoor grill. But it is remarkably easy to pull off if you have a paella pan (available online and in most cookware stores) and a healthy amount of patience. The whole game is in the preparation, so that you're not muddling around with ingredients while the fire burns down. Read the recipe two or three times before you get started and, the first time you make the paella, make sure you have everything ready before even you light the fire. Your overall time will improve with practice. But the flavors will be sublime from the very first attempt.

Provided by Sam Sifton

Categories dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 14

Ingredients

A handful of wood chips, such as fruit or hickory (optional)
One large pinch saffron
2 1/4 quarts low-sodium chicken broth
1/4 cup extra-virgin olive oil
2 pounds chicken thighs
Salt and freshly ground black pepper
1 pound chorizo, cut into half-moons
1 medium onion, peeled and finely chopped
1 tablespoon minced garlic
4 cups short-grain rice, such as arborio
1 1/2 pounds jumbo shrimp, peeled, deveined, chopped
1 cup fresh or frozen peas
2 dozen littleneck clams, cleaned
2 tablespoons finely chopped parsley (optional)

Steps:

If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.
In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted - or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.
Light a charcoal grill with about a large cereal box's worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.
Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 32 grams, Carbohydrate 90 grams, Fat 51 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 15 grams, Sodium 1643 milligrams, Sugar 2 grams, TransFat 0 grams

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Quick Paella with Chorizo, Shrimp and Chicken image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large)
2 tablespoons finely minced garlic
One 8-ounce box Spanish rice
1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp
8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 cup sliced scallions

Steps:

In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS

Grilled Paella with Chicken, Chorizo, Shrimp and Mussels image

The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

2 lemons
4 1/2 cups low-sodium chicken broth
2 1/2 teaspoons saffron threads
3/4 pound large shrimp (shells on)
Kosher salt and freshly ground pepper
1 red bell pepper, chopped
1 onion, chopped
3 plum tomatoes, seeded and chopped
4 cloves garlic
2 pounds chicken drumsticks (about 10), patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
7 ounces dried Spanish chorizo, thinly sliced
1/3 cup dry white wine
2 1/4 cups Bomba rice
1 cup pitted green olives, halved
1/2 cup frozen peas, thawed
1/2 pound small mussels, scrubbed and debearded
3/4 cup fresh parsley, finely chopped

Steps:

Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Paella With Chicken, Chorizo And Shrimp image

Provided by Florence Fabricant

Categories dinner, weekday, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

1/2 cup chopped parsley
1/4 cup sliced almonds
3 cloves garlic
5 cups well-seasoned chicken stock
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1/2 pound chorizo, peeled, in small chunks
1 3 1/2-pound chicken, cut up
Salt and freshly ground black pepper
1 medium onion, chopped
1 leek, white part only, chopped
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
6 ripe plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon paprika, preferably Spanish smoked
3 cups short grain rice, preferably Spanish
1/4 pound green beans, trimmed, in 1-inch lengths
1/2 pound peeled medium shrimp
1/2 cup sliced Spanish pimento-stuffed olives

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.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use high-quality ingredients for the best flavor. Fresh, flavorful seafood and chorizo are key.
Don't overcrowd the pan. Cook the seafood and chorizo in batches if necessary to avoid steaming them.
Be patient when cooking the rice. It takes time for the rice to absorb the flavorful broth and cook through.
If you don't have a paella pan, you can use a large skillet or Dutch oven instead.
Serve the paella immediately with lemon wedges and aioli.

Conclusion:

Grilled chorizo and shrimp paella is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. It is packed with flavor from the chorizo, shrimp, and saffron, and the rice is cooked to perfection in a flavorful broth. This dish is sure to impress your friends and family.