Chorizo Paella

Main Meals

A Recipe by El Popular

Pae-’yay’-a! Paella is a Valencian dish consisting of rice, meat or seafood, vegetables, and seasonings such as saffron. This golden, heavenly-smelling dish is cooked in a large pan and is meant to be enjoyed amongst a large social group (though no judgment if you snarf it all yourself). Try out our recipe for Chorizo Paella for a rich twist on a European favorite.

Let’s Get Started

  • Prep Time: 30 mins

  • Cook Time: 10 mins

  • Makes: 6 Servings

Ingredients

  • 1 ½ cups cooked chicken, preferably dark meat (8 ounces)

  • 1 small onion, thinly sliced

  • 1 small onion, thinly sliced

  • 1 garlic clove, thinly sliced

  • ½ cup canned diced tomatoes

  • 1 cup arborio rice

  • Pinch of saffron threads dissolved in 2 tablespoons of water

  • 1 ½ cups water

  • Salt and pepper

  • ¼ cup extra-virgin olive oil

  • 1 lbs large shrimp, shelled and deveined

  • ½ lbs scallops and calamari

  • ¼ cup dry white wine

  • 1 tbsp fresh lemon juice

  • 1 scallion, thinly sliced

Directions

  • Preheat the oven to 350°.

  • Remove casing from Chorizo and place in a 10-inch paella pan or ovenproof skillet. Cook the Chorizo over moderate heat, until the chorizo is browned (about 5 min).

  • Add onion and garlic and cook over low heat, stirring for about 8 min. Stir in the tomatoes, rice, saffron with its liquid and the 1 ½ 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 (15 min).

  • In a large skillet, heat ¼ cup of olive oil until simmering. Add shrimp to the skillet and cook over high heat, turning once, until pink (3 min). Transfer the shrimp to the rice. Discard the oil.

  • Wipe out the skillet. Pour in the wine and lemon juice. Add the scallops and calamari, cover and cook until brown on edges (about 5 min). Pour the scallops and calamari and their 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 heated through.

  • Garnish with scallion, squeeze lemon over dish, and serve.

Chorizo 101

  • Chorizo is a spicy sausage believed to have come from Ancient Rome and later adopted by the Spaniards who brought it to Mexico.

  • Unlike Spanish Chorizo — Mexican style is soft, raw, uncured, and uncooked.

  • Similar to how Americans view bacon, Chorizo is a versatile ingredient one can use to enhance any dish!

Directions

  • Remove casing from Chorizo links.

  • Place desired amount in a non-stick skillet.

  • Break-up Chorizo while cooking at medium heat.

  • Sauté for 7-8 minutes until the Chorizo is fully cooked or the internal temperature has reached 165 degrees (F).

  • Enjoy on or in any dish.

Chorizo 101

  • Chorizo is a spicy sausage believed to have come from Ancient Rome and later adopted by the Spaniards who brought it to Mexico.

  • Unlike Spanish Chorizo — Mexican style is soft and comes raw, uncured, and uncooked.

  • Similar to how Americans view bacon, Chorizo is a versatile ingredient one can use to enhance any dish!

Directions

  • Remove casing from Chorizo links.

  • Place desired amount in a non-stick skillet.

  • Break-up Chorizo while cooking at medium heat.

  • Sauté for 7-8 minutes until the Chorizo is fully cooked or the internal temperature has reached 165 degrees (F).

  • Enjoy on or in any dish.

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