feat chicken chorizo paella min


  • 1 lb chicken, cut into small pieces
  • 1 lb chorizo sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 cups short-grain rice
  • 4 cups chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • Optional garnish: chopped fresh parsley or lemon wedges


  1. In a large paella pan or skillet, heat the olive oil over medium-high heat.
  2. Add the chicken and chorizo to the pan and cook until they are browned on all sides, about 5-7 minutes.
  3. Add the chopped onion, red bell pepper, and green bell pepper to the pan, cooking until the vegetables are softened, about 5-7 minutes.
  4. Add the minced garlic to the pan and cook for an additional 1-2 minutes.
  5. Add the smoked paprika and saffron to the pan, stirring to combine.
  6. Add the rice to the pan and stir to coat it with the oil and spices.
  7. Pour the chicken broth into the pan and bring it to a simmer.
  8. Reduce the heat to low and let the rice cook for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
  9. Add the shrimp to the pan and cook until they are pink and cooked through, about 3-5 minutes.
  10. Remove the pan from the heat and let it rest for a few minutes before serving.
  11. Garnish with chopped fresh parsley or lemon wedges, if desired.

Enjoy your delicious homemade Paella!



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