Total Time: 35 Minutes 

Serves: 6 



  • 4 1/2 cup chicken broth 
  • 4 tablespoons olive oil 
  • 1 lb fresh or frozen medium shrimp, peeled and deveined 
  • 1 link Spanish chorizo, thinly sliced 
  • 3 boneless chicken breast, cut into small pieces 
  • Salt and black pepper to taste 
  • 1 cup onion, finely chopped 
  • 2 Tblsp, minced garlic 
  • 3 cups paella rice (parboiled is fine) 
  • 1 teaspoon smoked paprika 
  • 1 cup fresh parsley leaves, chopped 
  • 1 cup frozen peas 



  1. In a large paella pan, or a very large skillet, heat 2 tablespoons of oil over medium heat. Add chorizo to the skillet, sauté for 3 minutes, stirring occasionally. Remove from skillet and set aside. 
  1. Add chicken to the skillet and cook for 5 minutes, or until browned and cooked. Season with salt and pepper to taste. Add onion; cook for 5 minutes, stirring occasionally. Add garlic; cook 1 minute. Add rice; cook for 2 minutes, stirring constantly. Stir in chicken broth, cooked chorizo, paprika, 2 tablespoons olive oil, and parsley; mix to combine. Reduce heat to medium-low and bring to simmer; cook, for 10 minutes, or until the rice has absorbed most of the broth and almost tender. 
  1. Arrange shrimp over the rice. Scatter peas over. Reduce heat to low, cover with foil or lid, and cook for 5 – 10 minutes, or until peas are crisp-tender, and rice is tender. Remove from heat and let stand, covered, for 10 minutes. 


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