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Paella with Chicken, Chorizo and Shrimps


1/4 cup Extra virgin olive Oil

1/2 Onion , diced

1/2 bell pepper , diced (I like to use ½ red)

1 to 2 cloves of Garlic

2 to 3 tbs of tomato sauce

1 teaspoon of paprika

1 pinch saffron threads

Salt and pepper

4 boneless , skinless chicken thighs , cut into pieces

2 cups short grain rice

2 1/2 cups Chicken Broth

1/2 cup frozen peas (I didn’t have any this time)

½ lb Medium or large Shrimp or prawns , about 12 – peeled

1 pack of chorizo

Add olive oil to your pan and cook chicken and set aside. Cook chorizo in the same pan and set aside with chicken.

Sautéed the onion, peppers and garlic in the same pan for about 5 minutes and add the chorizo, chicken and rice cook for 1 minute in medium high. Add chicken broth slowly , tomato sauce and saffron, shake pan back and fourth to distribute liquid. Let it boil and reduce to medium low, cook for about 18-20 minutes uncovered. (I sometimes put an aluminum foil over it for a faster result) once the rice is tender I add the shrimps and cook for 5 minutes more or until shrimps are cooked. Let it rest for a while, serve with Tostones (green plantain) on the side😋

Please note, this is my version of Paella I learned to make this on my own. There are many variations to Paella so please be respectful that my authentic recipe may be different from yours.