I just made a Shrimp And Chorizo Paella and the rice got that unreal socarrat while the chorizo and shrimp team up into something dangerously addictive, keep scrolling.
I’m obsessed with this paella because it hits loud and honest. I love the smoky snap of Spanish chorizo and the saffron threads that color everything a wild gold.
It’s messy in the best way. And the sea flavors, big and briny, refuse to be subtle, showing up like they own the pan.
This isn’t a delicate party trick. It’s a Spanish Paella Recipe and Paella Recipe Seafood kind of meal that makes friends come early and leave full.
I call it an easy excuse to make it again and again every single weekend, seriously, no regrets, always leftovers, repeat.
Ingredients
- Chicken thighs: juicy, hearty protein with crispy skin if you brown it.
Basically comfort food.
- Spanish chorizo: smoky, spicy fat that flavors the whole pan.
Plus a punch.
- Shrimp: sweet, quick-cooking seafood that adds bright texture and coastal vibes.
- Short-grain rice: creamy, starchy base that soaks up stock and spices perfectly.
- Chicken stock: savory liquid backbone that keeps everything moist and flavorful.
- Saffron: floral, golden touch that gives color and an addictive aroma.
Basically luxury.
- Yellow onion: sweet base note that softens and rounds the spices.
- Red bell pepper: bright crunch and sweetness, plus pretty color.
- Garlic: aromatic kick that makes everything smell like home.
- Crushed tomatoes: tangy body that adds depth and a touch of acidity.
- White wine: optional brightness and mild acidity.
Plus tiny bit of depth.
- Frozen peas: pop of color and little bursts of sweetness.
- Smoked paprika: warm smoky backbone.
It’s basically essential Spanish flavor.
- Sweet paprika: gentle peppery sweetness that balances smokiness.
- Bay leaves: subtle herbal note that simmers in the background.
- Salt: brings out flavors.
Don’t be shy but taste as you go.
- Black pepper: fresh heat that keeps the dish lively.
- Olive oil: fruity fat for browning and mouthfeel.
Classic Mediterranean touch.
- Fresh parsley: bright herb finish that freshens each bite.
- Lemon wedges: acid spark that brightens and lifts richness.
Squeeze before eating.
- Cayenne or red flakes: optional heat for those who like it spicy.
Ingredient Quantities
- 1 1/2 pounds bone-in, skin-on chicken thighs (about 4 thighs), trimmed of excess fat
- 8 ounces Spanish chorizo, sliced 1/4 inch thick
- 12 to 16 large shrimp, peeled and deveined (about 1 pound)
- 2 cups short-grain rice (Bomba preferred, or Calasparra/Arborio)
- 4 1/4 cups low-sodium chicken stock, hot
- 1/2 teaspoon saffron threads, lightly crushed and soaked in 2 tbsp warm stock
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, seeded and thinly sliced
- 4 cloves garlic, minced
- 1 cup canned crushed tomatoes or 1/2 cup tomato puree
- 1/2 cup dry white wine (optional but recommended)
- 1 cup frozen peas, thawed
- 2 teaspoons smoked paprika (pimenton de la vera)
- 1 teaspoon sweet paprika
- 1 or 2 bay leaves
- Salt, about 1 to 1 1/2 teaspoons, plus more to taste
- Freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil
- Fresh parsley, chopped, about 2 tablespoons
- 1 large lemon, cut into wedges for serving
- Pinch of cayenne or a few red pepper flakes, optional for heat
How to Make this
1. Pat the chicken thighs dry, trim excess fat, and season with salt and pepper. Heat 2 tablespoons olive oil in a wide paella pan or large skillet over medium-high. Brown the chicken skin side down until deep golden, 6 to 8 minutes, flip and brown 3 minutes more. Remove and set aside.
2. In the same pan add the chorizo and cook until it releases its oil and gets a little crisp, about 3 minutes. Remove chorizo and set aside with the chicken, leaving the rendered fat in the pan.
3. Lower heat to medium and add the remaining tablespoon of olive oil if needed. Add the chopped onion and sliced red pepper. Cook until softened and a little translucent, about 6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Stir in the crushed tomatoes, smoked and sweet paprika, bay leaf, optional cayenne or red pepper flakes, and a pinch more salt. Cook the mixture for 3 to 4 minutes to concentrate flavors.
5. Pour in the white wine if using and scrape any browned bits from the bottom. Let the alcohol cook off for 1 to 2 minutes.
6. Add the rice and stir to coat every grain in the sofrito for about 1 minute. Pour in the hot chicken stock and the saffron with its soaking liquid. Nestle the browned chicken thighs and chorizo pieces into the rice, distribute evenly, and bring to a gentle simmer. Do not stir after this point.
7. Simmer uncovered over medium-low heat for about 15 minutes, or until the rice has absorbed most of the liquid and is nearly tender. If the top is drying too fast, lower the heat. Taste and adjust salt and pepper.
8. Scatter the shrimp and peas over the top, pressing them slightly into the rice. Continue cooking 5 to 7 minutes until shrimp are pink and opaque and rice is cooked through. You should see a little socarrat forming on the bottom if the heat was right.
9. Remove pan from heat and cover loosely with foil or a clean kitchen towel. Let rest 5 to 10 minutes to let flavors settle and liquid finish absorbing.
10. Finish with chopped parsley, squeeze lemon wedges over the top and serve straight from the pan. Taste again and add extra salt, pepper or lemon if needed.
Equipment Needed
1. Wide paella pan or large heavy skillet (12 to 15 inch)
2. Tongs for turning and nesting chicken and shrimp
3. Chef’s knife (sharp) and a cutting board
4. Wooden spoon or heatproof spatula for stirring the sofrito and rice
5. Measuring cups and spoons for rice, stock, oil and spices
6. Small bowl or ramekin to bloom the saffron and hold seasonings
7. Ladle or heatproof measuring jug to add the hot stock
8. Foil or a clean kitchen towel to loosely cover the pan while resting
9. Instant-read thermometer or kitchen timer to check doneness (optional but handy)
FAQ
Chicken, Chorizo, & Shrimp Paella Recipe Substitutions and Variations
- Chorizo: use kielbasa or smoked sausage if you can’t find Spanish chorizo. It’ll change the flavor a bit but still gives that smoky, salty hit. Or crisp up some thick-cut bacon for a similar fat and smokiness.
- Shrimp: swap for mussels or clams (add them near the end so they open up) or use peeled, boneless chicken pieces if you want a wholly meat paella. Fish fillets like cod can work too, added gently so they don’t fall apart.
- Saffron: if saffron is too pricey or unavailable, use a pinch of turmeric plus a tiny pinch of smoked paprika for color and some floral warmth. Safflower gives color but almost no flavor, so pair it with a little extra paprika.
- Short-grain rice (Bomba/Calasparra): if you can only find Arborio, go ahead and use it but reduce stirring and keep an eye on liquid since it absorbs differently. As a last resort, a medium-grain rice like Valencia or sushi rice will work, though texture won’t be exactly the same.
Pro Tips
1) Toast the saffron and bloom it properly. Grind the threads between your fingers or a spoon first, then soak in warm stock for at least 10 minutes. If you skip this you wont get that real saffron aroma, it makes the whole dish sing.
2) Brown the chicken well, and dont rush it. Let the skin get really golden and crisp before flipping, then rest the pieces, the pan will have better fond for flavor. If fat renders too much, spoon off a little, but keep some for cooking the sofrito.
3) Use hot stock and dont stir after adding it. Pour boiling stock in, distribute ingredients, and leave the rice alone so it forms that coveted socarrat on the bottom. If the top dries too fast lower the heat, or add a splash more stock, but try not to stir.
4) Time the seafood at the end. Add shrimp only when the rice is nearly done so they stay tender; overcooked shrimp ruin it. Also fold in the peas at the same time so they heat through but keep color. Taste for salt after resting, not before.
Chicken, Chorizo, & Shrimp Paella Recipe
I just made a Shrimp And Chorizo Paella and the rice got that unreal socarrat while the chorizo and shrimp team up into something dangerously addictive, keep scrolling.
4
servings
1185
kcal
Equipment: 1. Wide paella pan or large heavy skillet (12 to 15 inch)
2. Tongs for turning and nesting chicken and shrimp
3. Chef’s knife (sharp) and a cutting board
4. Wooden spoon or heatproof spatula for stirring the sofrito and rice
5. Measuring cups and spoons for rice, stock, oil and spices
6. Small bowl or ramekin to bloom the saffron and hold seasonings
7. Ladle or heatproof measuring jug to add the hot stock
8. Foil or a clean kitchen towel to loosely cover the pan while resting
9. Instant-read thermometer or kitchen timer to check doneness (optional but handy)
Ingredients
1 1/2 pounds bone-in, skin-on chicken thighs (about 4 thighs), trimmed of excess fat
8 ounces Spanish chorizo, sliced 1/4 inch thick
12 to 16 large shrimp, peeled and deveined (about 1 pound)
2 cups short-grain rice (Bomba preferred, or Calasparra/Arborio)
4 1/4 cups low-sodium chicken stock, hot
1/2 teaspoon saffron threads, lightly crushed and soaked in 2 tbsp warm stock
1 medium yellow onion, finely chopped
1 red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
1 cup canned crushed tomatoes or 1/2 cup tomato puree
1/2 cup dry white wine (optional but recommended)
1 cup frozen peas, thawed
2 teaspoons smoked paprika (pimenton de la vera)
1 teaspoon sweet paprika
1 or 2 bay leaves
Salt, about 1 to 1 1/2 teaspoons, plus more to taste
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
Fresh parsley, chopped, about 2 tablespoons
1 large lemon, cut into wedges for serving
Pinch of cayenne or a few red pepper flakes, optional for heat
Directions
- Pat the chicken thighs dry, trim excess fat, and season with salt and pepper. Heat 2 tablespoons olive oil in a wide paella pan or large skillet over medium-high. Brown the chicken skin side down until deep golden, 6 to 8 minutes, flip and brown 3 minutes more. Remove and set aside.
- In the same pan add the chorizo and cook until it releases its oil and gets a little crisp, about 3 minutes. Remove chorizo and set aside with the chicken, leaving the rendered fat in the pan.
- Lower heat to medium and add the remaining tablespoon of olive oil if needed. Add the chopped onion and sliced red pepper. Cook until softened and a little translucent, about 6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Stir in the crushed tomatoes, smoked and sweet paprika, bay leaf, optional cayenne or red pepper flakes, and a pinch more salt. Cook the mixture for 3 to 4 minutes to concentrate flavors.
- Pour in the white wine if using and scrape any browned bits from the bottom. Let the alcohol cook off for 1 to 2 minutes.
- Add the rice and stir to coat every grain in the sofrito for about 1 minute. Pour in the hot chicken stock and the saffron with its soaking liquid. Nestle the browned chicken thighs and chorizo pieces into the rice, distribute evenly, and bring to a gentle simmer. Do not stir after this point.
- Simmer uncovered over medium-low heat for about 15 minutes, or until the rice has absorbed most of the liquid and is nearly tender. If the top is drying too fast, lower the heat. Taste and adjust salt and pepper.
- Scatter the shrimp and peas over the top, pressing them slightly into the rice. Continue cooking 5 to 7 minutes until shrimp are pink and opaque and rice is cooked through. You should see a little socarrat forming on the bottom if the heat was right.
- Remove pan from heat and cover loosely with foil or a clean kitchen towel. Let rest 5 to 10 minutes to let flavors settle and liquid finish absorbing.
- Finish with chopped parsley, squeeze lemon wedges over the top and serve straight from the pan. Taste again and add extra salt, pepper or lemon if needed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 940g
- Total number of serves: 4
- Calories: 1185kcal
- Fat: 67g
- Saturated Fat: 18.2g
- Trans Fat: 0.12g
- Polyunsaturated: 7.5g
- Monounsaturated: 30g
- Cholesterol: 431mg
- Sodium: 1956mg
- Potassium: 1182mg
- Carbohydrates: 94g
- Fiber: 6.5g
- Sugar: 6.3g
- Protein: 82.5g
- Vitamin A: 1500IU
- Vitamin C: 52.5mg
- Calcium: 120mg
- Iron: 4mg
