chicken, chorizo and shrimp paella


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


serves 4

  • 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)


  1. 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.
  2. 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.
  3. 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.