Oven Paella with Chicken, Shrimp, and Chorizo is a sort of rice dish that can get you captivated. Did you know paella’s origin is Spain? The truth is there are few things more Spanish than paella. However, this sort of mixed paella is not traditional but the food is food and we can just call this a “rice dish with chorizo”.
Then, you might like to know than ingredients like wine or chorizo are not among the culturally accepted ones for traditional paella.
Curiously, chicken chorizo and shrimp paella recipe contain some of the ingredients that can be associated with Spanish gastronomy, such as wine, chorizo, seafood, rice… but mixed in an uncommon dish in Spain.
Therefore, another peculiarity of this dish is the way it is made: oven-baked. Although this method can ease the process in terms of rice cooking, this cooking way is very rare in Spain for paella.
You won´t find this recipe in any Spanish gastronomy cookbook, nor in any traditional paella cookbook, but what you will definitely find is its deliciousness.
Then, here you are some interesting info about chorizo, just in case:
🥘 Difficulty: Easy
🥘 Serves: 4
🥘 Nutrition: 430 Kcal
- 30 tbs (400g) Paella Rice or Bomba Rice (Arborio rice suitable for emergencies, but not long grain rice)
- ½ pound (225g) smoked chorizo, cut into ½-inch thick slices (preferably not spicy)
- 4 garlic cloves (chopped)
- ½ (225g) pounds skinless chicken thighs (cut into bite-size pieces or uncut)
- ½ teaspoon saffron threads, toasted
- 2 medium-sized grated tomatoes (or 15 tbs canned grated tomato)
- 1 red bell pepper (sliced or diced)
- 1 large onion, finely chopped (about 5 ounces/150 grams)
- 3 cups (750g) chicken stock or seafood/fish stock (I prefer seafood)
- 8 raw shrimp deveined and shelled (prawns also accepted)
- ½ pound (250g) cleaned mussels (optional)
- 1 teaspoon smoked paprika
- 3 1/3 tbs (50g) white wine
- 1/3 teaspoon freshly ground black pepper
- 2 teaspoons (10g) salt
- 4 tbs (60g) Extra virgin olive oil
How to make Oven Paella with Chicken, Shrimp, and Chorizo
As I said, this rice dish recipe is quite simple and straight forward, so you won´t have any problem if you follow the recipe. The only thing I would care about is the fact that too much chorizo could ruin your dish, due to its strong flavor.
On another topic, here you have a fish stock for paella recipe in case you want to potentiate the fish flavor. Actually, mixed paellas in Spain have fish stock. Ready? Here we go!
Prep time: 20′
Cooking time: 20′
- Prepare the ingredients. Slice the pepper, the chorizo, peel the shrimps and grate the tomatoes
- Heat oven to 425°F (220°C).In the meantime, we can move to the next step
- Heat oil in a large casserole or paella pan over mid-high heat.Over medium-high heat
- Add the chicken pieces when the oil is hot. Sauté. Mind the pieces are both sides browned. Remove and set aside.
- Put in the chorizo. Sauté and stir occasionally until browned (about 4-5 min). Remove and set aside.
- Add in pepper, smoked paprika, onions, and garlic. Sauté, stirring occasionally until the vegetables are tender. Better medium heat
- Pour over the tomato. Turn the heat back to medium-high. Sauté and stir for a few minutes.
- Add in the bomba rice. Sauté and stir occasionally (about 2-3 min). Learn more about paella rice types
- Add back the chicken and chorizo. Mix everything
- Add the broth (with the saffron) and wine. Add in the salt & pepper, too. Stir carefully
- Bake for about 20 min. It would be time to clean up the kitchen
- Remove the pan from the oven and add the seafood. Push down the strips and mussels a bit to merge everything. If you don´t have to remove the pan it will be easier, but is necessary to add the seafood at this stage because of the shorter cooking time it needs.
- Bake for 10 more minutes. It is almost ready.
- It is time, remove the pan from the oven. Let it rest for 5 min and enjoy it!
I’ve studied similar recipes form Ottolenghi, Jamie Oliver, Gordon Ramsay or Williams Sonoma and I find my Oven Paella with Chicken, Shrimp, and Chorizo recipe easier and more authentic (if a “chorizo paella” can be authentic).
It might be the less known ingredient, then I think it’s worth a detailed description before you eat it.
What is chorizo?
Chorizo is a meat sausage originally from Spain. However, you can find it in many Latin American cuisine.
What is chorizo made of? Is chorizo pork?
Generally, the chorizo ingredients are pork meat and bacon, paprika, garlic, and salt. Although these are the main ones, there are thousands of types of chorizos, each different. Sometimes spicy, sometimes sweet…
Is chorizo gluten-free?
The safest thing for coeliac is to eat fresh, natural products, but sausages never are. The truth is they are always processed and are therefore likely to contain gluten.
Chorizo is a sausage type and can be harmful to a coeliac because they may contain modified or vegetable starch from wheat or directly wheat flour as a thickener.
Is chorizo paleo?
Chorizos are a traditional way of preserving meat. An excellent choice for using parts of the animal that are perfectly nutritious but not exactly pleasing to the eye: nothing is wasted. There is nothing strange or disgusting about that: those pieces are perfectly good to eat.
Is chorizo halal?
As we saw, the original chorizo is made of pork, so there is no way it can be halal. However, there are less common types made with other kinds of meat or even vegetarian/vegan.
What kind of chorizo for paella?
There is no unique chorizo type, but I would recommend raw, tender and non-spicy chorizo. However, going further, the best quality without any doubt is the Spanish Chorizo that comes from Iberian pork.
How to use an oven?
Here there are five tips to consider before using the oven in order to get the most of it.
- Preheat the oven. Since it influences the time of cooking, and if it is a question of masses, these will not grow, and in the end, they can get to burn. In addition, this will help us to make our preparation rest a few minutes before cooking.
- The highest part of the oven concentrates the most heat. To grill or brown only one surface, place the tray on top. When you want to heat or warm a meal, take the shelf to the bottom. To cook any dish, place the dish just in the middle.
- When you cook, try not to open the door, as it lowers the temperature very much (even if it is for a few seconds) and you interrupt the cooking of the food. That’s why all our ovens have light, to avoid this loss of heat.
- How to clean, which products we can use, which not, attention must be paid to cleaning the door gasket. Because if it is too dirty, it is possible that it does not close well, causing heat losses that do not control cooking times.
- Always use trays or grates, and do not place them directly on the base of the oven, as they can get too hot, and get to spoil the oven.
A little advice to save energy
- When cooking with long cooking times, we can turn off the oven 10 minutes early and take advantage of the heat left inside to finish cooking the dish.
Following these tips will keep your oven perfect for longer. However, let’s not forget that every oven is different, so if you have any doubts, it’s best to use your instruction manual.