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Chicken and Shrimp Paella

Spanish chorizo, available in many supermarkets, spices up this robust main course, and Arborio rice thickens the paella as it soaks up the dish's savory flavors.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2008


  • 4 bone-in, skinless chicken thighs
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 red bell pepper (ribs and seeds removed), thinly sliced
  • 1 link precooked Spanish chorizo, chopped (2 ounces)
  • 1/2 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
  • 1/2 pound peeled and deveined frozen medium shrimp, thawed
  • 4 bone-in, skinless chicken drumsticks


  1. 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.

  2. 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.

  3. 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.

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