Best Chicken And Shrimp Paella Recipes

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
• Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
• Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

EASY CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
• Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
• Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Steps:

• In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
• Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
• Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
• Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
• Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI

Steps:

• For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
• Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
• Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
• Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
• Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
• For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
• For serving: Garnish with the chives and a drizzle of aioli.

PAELLA WITH CHICKEN, SHRIMP, CHORIZO AND PEAS

Steps:

• Method: 1. In a medium-large bowl, mix up 2 T olive oil, oregano, paprika, and salt and pepper. Stir in your cut chicken pieces. Cover this and refrigerate. 2. Heat up 2 T of olive oil in a large frying-pan (or paella pan) over medium temp. Stir in the garlic, red pepper, and rice. Cook (for about 3 minutes) and stir this in order to coat the rice with oil. Now stir in saffron, bay leaf, chicken stock, parsley, and lemon zest. Bring this to a boil, cover it, and reduce heat to medium-low. Simmer for approximately 20 minutes. 3. Meanwhile, heat 2 T of olive oil in a separate fryingpan over medium heat. Then stir in your marinated chicken and onion and cook for about 5 minutes. Stir in the chopped bell pepper and sausage. Cook this for 5 minutes. Stir in your shrimp and peas and cook until both sides of the shrimp are pink. 4. Spread your cooked rice mixture onto a serving dish and top with your meat and seafood.

AUTUMN PAELLA WITH CHICKEN, SAUSAGE, SHRIMP, AND OLIVES

Steps:

• In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
• Cover, decrease heat to very low, and keep warm without simmering.
• Heat a 14-inch paella pan over medium heat.
• Swirl in the olive oil; then add the sausage.
• Cook until browned, turning occasionally, about 8 minutes.
• Transfer sausage to a large plate.
• Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
• Position oven rack in the center of oven and preheat oven the 375°.
• Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
• Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
• Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
• Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
• Pour in the warmed broth mixture; bring to a full simmer.
• Decrease heat and simmer, uncovered, for 10 minutes.
• Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
• Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
• Sprinkle the olives over the dish.
• Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
• Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.

PAELLA WITH SHRIMP, CHICKEN, CHORIZO AND LEMON AIOLI

Steps:

• Preparation for the paella: Bring the chicken stock (should be seasoned like soup) to a simmer in a medium saucepan and add a large pinch of saffron (lightly toast in dry pan if you want). For preparation ahead, separate from paella pan if you want, heat 3 tablespoons of the olive oil in a very large skillet over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo and just start to brown, then add onion, artichoke hearts and garlic and saute until the onions are translucent. Transfer chorizo and artichoke hearts to plate. Make Sofrito: In pan with onion and garlic, add grated tomato, paprika, season with salt, if necessry, and cook stirring often, until the mixture has deep burgundy color and thick like compote. Add a little stock to deglaze if necessary. Reserve for paella pan. Make Paella: In paella pan, heat oil over medium high heat, add the rice, any chicken/chorizo juices and sofrito, stirring for two minutes, add about 7 1/2 cups of the chicken stock and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Add the shrimp, chorizo, artichoke, red pepper, peas, garbanzos. Adjust the heat as necessary to maintain a gentle simmer for 8-10 minutes. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups. Increase heat to medium high so the rice on the bottom of the pan should form a brown crispy crust by the end of the cooking time, about 2-3 minutes. Remove from heat and cover with foil for 5 min. Top with parsley, lemon slices, and lemon aioli.

TRADITIONAL PAELLA WITH CHICKEN, SAUSAGE AND SHRIMP

Steps:

• Melt oil in large skillet over medium heat. Add onion, red bell pepper and garlic. Cook for 5 minutes, stirring frequently, until soft. Add rice and cook 3-4 minutes, stirring frequently. Add white wine and cook until absorbed about 3-4 minutes. Add chicken and sausage and cook for an additional 3-4 minutes, stirring frequently. Add water, contents of seasoning packet, tomatoes, peas, oregano and cayenne pepper and bring just to a boil. Reduce heat to low boil, cover, and cook for 20 minutes. Add shrimp and cook, covered, an additional 5 minutes. Remove from heat, uncover, and let stand for 5 minutes. Top with cheese and serve.

CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
• Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
• Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
• Add rice, stirring until translucent around edges; about 1 to 2 minutes.
• Add broth and chicken, bring to a boil.
• Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
• Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.

QUICK SHRIMP AND CHICKEN PAELLA

Steps:

• In small bowl, mix saffron and hot water; set aside.
• In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butter-flavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.
• Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.

CHICKEN AND SHRIMP PAELLA

Steps:

• Preheat oven to 400 degrees
• Sprinkle chicken with rosemary, 1/2 teaspoon salt and black pepper.
• Heat oil in a large nonstick skillet over medium-high heat and add chicken. Cook three minutes on each side until lightly browned. Remove from pan and keep warm.
• Remove sausage casings (if necessary) and add sausage to skillet and cook for a minute while stirring to crumble the sausage.
• Add onion and bell pepper and cook 7 minutes, stirring constantly.
• Add rice, tomato, paprika, saffron and garlic and cook 1 minute, stirring constantly.
• Return chicken to the pan and add broth and 1/4 teaspoon salt and bring to a boil.
• Cover pan and transfer to oven and bake for 10 minutes.
• Remove pan from oven and add shrimp, asparagus and peas. Return to oven for 5 more minutes.

A MODERN VERSION OF AN ANCIENT PAELLA: SAFFRON RICE WITH CHICKEN, SHRIMP, STRINGBEANS, AND SNAILS

Steps:

• Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.