45 min
Easy Chicken and Shrimp Paella
Recipe GLPRe2732f27db9bb1
A vibrant one-pan Mediterranean dish combining tender chicken thighs and drumsticks with succulent shrimp, Spanish chorizo, and fragrant arborio rice. Bell peppers, tomatoes, and peas create a colorful, satisfying paella ready in under 40 minutes.
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Ingredients
4 bone-in, skinless chicken thighs
4 bone-in, skinless chicken drumsticks
Coarse salt
Ground pepper
2 tablespoons olive oil
1 red bell pepper, ribs and seeds removed, thinly sliced
1 link precooked Spanish chorizo, chopped (2 ounces)
½ small onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 cup arborio rice
1 can (14.5 ounces) reduced-sodium chicken broth
1 box (10 ounces) frozen peas
½ pound peeled and deveined frozen medium shrimp, thawed
Directions
Season the chicken thighs and drumsticks generously with coarse salt and ground pepper on both sides.
Heat the olive oil in a large paella pan or 12-inch skillet over medium-high heat. Working in batches if needed, add the seasoned chicken and brown on all sides, about 8–10 minutes total. Transfer the chicken to a plate.
In the same pan, add the chopped onion and bell pepper slices. Sauté for about 3 minutes until softened slightly. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chopped Spanish chorizo to the pan and stir to combine with the vegetables, cooking for 1 minute.
Stir in the arborio rice, coating it well with the oil and pan ingredients, about 1 minute.
Pour in the can of diced tomatoes with their juice and the chicken broth. Stir well, then nestle the browned chicken pieces back into the pan, distributing them evenly.
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 18–20 minutes, stirring occasionally to prevent sticking, until the rice is mostly tender and the liquid is nearly absorbed.
Scatter the frozen peas over the top and continue to cook uncovered for 2 minutes until they begin to warm through.
Gently stir in the thawed shrimp, distributing them throughout the paella. Cook uncovered for 3–4 minutes, stirring occasionally, until the shrimp are pink and cooked through (internal temperature 165°F) and the rice is tender.
Remove from heat. Check that the chicken has reached an internal temperature of 165°F in the thickest part of the thighs without touching bone. Let rest for 2 minutes before serving.
