Paella with
Chicken, Chorizo, and Shrimp

Ingredients:

Yield: 6 to 8 servings

½ cup chopped parsley

¼cup sliced almonds ?

3 cloves of garlic

5 cups well-seasoned chicken stock

¼ teaspoon saffron threads

3 tablespoons extra virgin olive oil

½ pound chorizo, peeled, in small chunks

13½-pound chicken, cut up ? chicken breast

Salt and freshly ground black pepper

1 medium onion, chopped

1 leek, white part only, chopped

½ cup sliced red bell pepper

½ cup sliced yellow bell pepper

6 ripe plum tomatoes, diced

½ cup dry white wine

1 tablespoon paprika, preferably Spanish smoked

3 cups short-grain rice, preferably Spanish Arborio 

¼ pound green beans, trimmed, in 1-inch lengths ? peas

½ pound peeled medium shrimp

½ cup sliced Spanish pimento-stuffed olives ? served on the side

Directions:

Step 1

In a mortar or food processor, grind parsley, almonds, and garlic to a paste. Set aside. Place stock in a saucepan, add saffron, bring to a simmer, and remove from the heat.

Step 2

Heat oil in a 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from the 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 the chicken. Lower heat. Saute onion and leek until soft but not brown.

Step 3

Preheat oven to 400 degrees. Add red and yellow peppers to the paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add the stock mixture and stir. Simmer 5 minutes.

Step 4

Fold in parsley mixture, beans, and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in the oven for about 15 minutes, until chicken and rice are cooked.

Step 5

Remove from oven, cover loosely with foil, and set aside 10 minutes. 

Recipe adapted from The NY Times:

https://cooking.nytimes.com/recipes/8009-paella-with-chicken-chorizo-and-shrimp