Delicious Seafood, Chicken, and Chorizo Paella Recipe

Indulge in the flavors of the Mediterranean with this authentic seafood, chicken, and chorizo paella recipe. Packed with a variety of proteins, aromatic spices, and vibrant vegetables, this Spanish delicacy will transport you to the coastal towns of Spain. The combination of succulent shrimp, tender chicken, and smoky chorizo perfectly complements the saffron-infused rice. Create a memorable dining experience with this hearty and flavorful dish that will satisfy the cravings of any paella lover. Prepare to impress your guests with this mouthwatering paella recipe that captures the essence of Spanish cuisine.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 6 bone-in chicken thighs
• 1 chorizo sausage, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon saffron threads
• 2 cups Arborio rice
• 4 cups chicken broth
• 1 cup white wine
• 1 cup frozen peas
• 1 pound large shrimp, peeled and deveined
• 1/2 cup chopped fresh parsley
• Lemon wedges, for serving

Directions

1. In a large paella pan or a wide skillet, heat the olive oil over medium heat.
2. Add the onion, garlic, and bell peppers. Cook until the vegetables are softened, about 5 minutes.
3. Add the chicken thighs and chorizo sausage to the pan. Cook until the chicken is browned on all sides, about 10 minutes. Remove the chicken from the pan and set aside.
4. Add the smoked paprika, turmeric, and saffron threads to the pan. Stir well to coat the vegetables and chorizo in the spices.
5. Add the Arborio rice to the pan and stir to combine with the spices and vegetables. Cook for 2 minutes, allowing the rice to toast slightly.
6. Pour in the chicken broth and white wine. Stir well to combine.
7. Return the chicken thighs to the pan, nestling them into the rice mixture. Bring the mixture to a simmer and then reduce the heat to low. Cover the pan and cook for 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Sprinkle the frozen peas over the top of the paella. Arrange the shrimp over the rice, pushing them into the mixture slightly. Cover the pan and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
9. Remove the pan from the heat and let it rest, covered, for 5 minutes.
10. Garnish the paella with chopped parsley and serve with lemon wedges on the side.

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