My favorite paella is a squid ink paella from Duende in Oakland, CA. It’s so rich and heavenly!!! I’m actually kind of obsessed with squid ink these days. My co-worker was suggesting we do a food challenge using squid ink since we both love it so much but I don’t think I’m quite up for that yet! But I do love some paella. My boss has a paella pan and tells me these amazing stories about how he has paella parties… but I have yet to score an invite! The family and I ate a great paella at a street festival this past summer and my son was sold!
It was a little chilly here in the Bay Area and I kinda wanted something warm and satisfying. The kids are on spring break and have spent the last 4 days with my cousin who was visiting from D.C. Hubs worked from home today so there was no after school rush to get to. I decided to make this easy home version of paella that doesn’t require a paella pan. It might not taste like some of the restaurant paellas I’ve had but it hit the mark – we all enjoyed it. Well, except my daughter who found it to be too spicy for her tastes….tonight.
Easy Chicken, Chorizo and Shrimp Paella
adapted very slightly from iowa girl eats
- 2-1/2 cups chicken broth
- pinch of Spanish saffron
- drizzle of extra virgin olive oil
- 1/2 lb chicken breasts, chopped
- 6oz Mexican chorizo
- 1/2 onion, chopped
- salt and pepper
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 teaspoons paprika
- dash of chili powder
- 1 cup long grain white rice
- 1/2 lb large shrimp, peeled and deveined
- 1/2 cup frozen peas (i used peas and carrots because that’s what i had in the freezer)
- Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and chili powder then saute until tomatoes are softened, 3 minutes.
- Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and peas then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve.