I have been dying to try Paella for a few months now, but because it was so hot this summer, it was hard to get the motivation to try it out. However, with the weather turning cold, I wanted to make something quick, easy, and filling and decided to try out a new recipe! Plus, how can you ever say no to seafood?! I think next time though, I will throw in some grab for some additional oomph, but you can change up the seafood, and the meat (fish instead of chicken), or even go all veggie! Paella is incredibly versatile, which is why it’s going to become a new go-to down the line as the weather starts to turn cold. It packs a punch of heat too, so brace yourself!
I should also note that you don’t need a paella pan, just a large skillet with high sides, so there should be nothing stopping you from trying this recipe out! Serve with roasted red pepper, marinated olives and feta changes, and some warm crusty bread to soak up all the delicious sauce! Don’t plan on leftovers though…it’s too good NOT to finish!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Ingredients – Serves 6
- 2 chicken breasts, cut into bite-sized pieces
- 2 tablespoon olive oil (for chicken) & 1 tablespoon olive oil for cooking
- 1 teaspoon paprika
- 2 teaspoon oregano
- 1 teaspoon salt (1/2 for chicken, 1/2 for shrimp)
- 1 teaspoon pepper (1/2 for chicken, 1/2 for shrimp)
- 4 oz chorizo (casing removed)
- 1 red bell pepper, diced
- 1 white or yellow onion, cut in 1/2 and thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup of canned tomatoes, DRAINED!!!
- 1 cup arborio (or bomba) rice
- Pinch of Saffron
- 1 1/2 cups of WARMED chicken stock or bone broth
- Juice from 1/2 a lemon, additional lemon wedges for serving
- 1/4 dry white wine
- 1 lb large shrimp, shelled & deveined (keep the tails for aesthetics)
- 1/2 lb mussels, scrubbed & debeareded (THROW AWAY ANY THAT ARE ALREADY OPEN AS THOSE MAY NOT BE SAFE TO EAT! Same goes post-cooking – if any remain closed, do not force open and eat.)
- 2 tablespoons flat-leaf parsley, chopped
- In a small saucepan, heat your chicken stock/bone broth on low. In a bowl, mix together your chicken, paprika, oregano, 2 tablespoons of olive oil, 1 teaspoon salt & pepper. Let marinade for 15 minutes.
- In a paella pan (13-inch should be big enough) or a large skillet (cast iron NOT recommended), heat the 1 tablespoon of olive oil over medium-high heat and cook your chicken & chorizo (breaking this up as you go) until browned (about 4 minutes). Remove meat from pan and set aside (you can leave the oil/rendered fat in the pan for flavor).
- Add in your pepper, onion, and garlic to your pan over medium-high heat, and cook until onions start to soften (about 5 minutes). Then stir in your diced tomatoes, rice, saffron, and once combined deglaze with your white wine. Once most of the liquid has evaporated (2 minutes-ish), pour in your warmed stock and lemon juice, bring the whole pan to a boil over high heat, stirring constantly.
- Once boiling, reduce heat to low and allow rice to cook on simmer and uncovered until liquid is absorbed (about 20 minutes).
- Stir in the chicken & chorizo, then STOP STIRRING! This will allow the rice to crisp up, which is the best part! Arrange your shrimp and mussels and shrimp on top of your rice and continue cooking COVERED for 7 minutes. Turn your shrimp, then cover and continue to cook for 3 more minutes or until the shrimp are pink and mussels are open.
- Garnish with parsley and lemon wedges, and serve out of the paella pan!