Another Quick Shrimp And Chorizo Paella Recipes

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SHRIMP AND CHORIZO PAELLA



Shrimp and Chorizo Paella image

This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner

Time 30m

Number Of Ingredients 14

2 tablespoons olive oil
1.5 cups bomba rice or Arborio* (Paella rice)
3 cups chicken stock
1 onion (diced)
4 cloves garlic (minced)
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon saffron threads (2 pinches)
½ teaspoon turmeric
½ teaspoon red chili flakes (or 2 chili de arbol)
1 teaspoon kosher salt*
8 ounces Spanish chorizo* (the kind that is dried and cured NOT Mexican chorizo which is ground sliced into rounds)
1 pound raw shrimp
fresh chopped parsley

Steps:

  • Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
  • Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  • Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  • Add the rice and stir fry until the rice is completely coated with the oil and spices.
  • Stir in the stock. Bring to a simmer.
  • Reduce heat to low and simmer for 10 minutes.
  • Add in the sliced chorizo and cook for about 5 more minutes.
  • Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
  • Sprinkle parsley on top and serve.

RACH'S SHRIMP + CHORIZO PAELLA SHOWS HOW EASY IT IS TO SWAP INGREDIENTS



Rach's Shrimp + Chorizo Paella Shows How Easy It Is To Swap Ingredients image

"We're making shrimp and chorizo paella, but it's really about learning the method," Rach says, "rather than one specific route to it."

Provided by Rachael Ray

Number Of Ingredients 25

1 tablespoon pimenton/smoked sweet paprika
2 teaspoons chili powder (⅔ palmful)
1 teaspoon cayenne pepper (⅓ palmful)
1 teaspoon ground turmeric
½ teaspoon saffron threads
1 pound large shrimp in shell
1 quart vegetable or chicken stock OR 3 cups stock plus one 6-ounce bottle clam juice
optional
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
About ½ pound chorizo or plant-based chorizo
peeled and diced
1 small white or yellow onion
finely chopped
1 cup short-grain rice
such as Bomba or Arborio
2 cloves garlic
grated or chopped
1 scant tablespoon tomato paste
½ cup dry sherry or white wine
¾ cup fresh or frozen peas
¼ cup diced pimentos or piquillo peppers
1 lemon
juiced
Chopped flat-leaf parsley

Steps:

  • For the paella spice, combine spices in small bowl
  • For the paella, if whole, peel shrimp and save shells and heads as well
  • Devein shrimp, cutting down backs of shrimp, then rinse and drain
  • Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
  • Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
  • Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
  • Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
  • Grate in garlic, then stir in tomato paste
  • Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
  • Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
  • Turn the heat down to medium-low, add peas, stir, then add peppers
  • Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
  • Douse pan with lemon juice and top with parsley to serve

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN



Quick Paella with Chorizo, Shrimp and Chicken image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large)
2 tablespoons finely minced garlic
One 8-ounce box Spanish rice
1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp
8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 cup sliced scallions

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.

PUMPKIN CHORIZO PAELLA



Pumpkin Chorizo Paella image

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore.

Provided by LilPinkieJ

Categories     Gumbo

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb chorizo sausage, removed from casings
1/2 cup onion, diced
2 garlic cloves, finely chopped
1 cup pumpkin, cooked
1/2 cup frozen peas
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
fresh parsley
fresh snipped chives
2 medium tomatoes, chopped
1 tablespoon honey
drizzle olive oil
salt and pepper
4 cups chicken broth
1 pinch saffron thread
1 cup arborio rice

Steps:

  • For Roasted Tomatoes:.
  • Preheat oven to 325 degrees. Toss together chopped tomatoes, honey, olive oil, and salt and pepper to taste. Place on a lightly greased baking sheet. Roast in oven approximately 20 minutes.
  • For Saffron Rice: (You could also use regular rice of course).
  • Bring chicken broth to boil. Add saffron and Arborio rice. Bring back up to boil, then reduce to simmer. Simmer, covered, about 20 minute Do NOT drain rice before adding to paella mixture.
  • For Paella:.
  • Brown sausage, onion and garlic in large nonstick skillet over medium-high heat. Break sausage up into small chunks using the back of a wooden spoon. When brown, stir in saffron rice (with any remaining cooking liquid), roasted tomatoes, pumpkin, peas and spices. Simmer over medium-low heat until thickened, 5-10 minutes. Serve warm, garnished with fresh parsley and chives.

Nutrition Facts : Calories 529.9, Fat 30.3, SaturatedFat 11.3, Cholesterol 66.5, Sodium 1459.4, Carbohydrate 37.7, Fiber 2.4, Sugar 6, Protein 25

SHRIMP AND CHORIZO PAELLA



Shrimp and Chorizo Paella image

Make and share this Shrimp and Chorizo Paella recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces chorizo sausage, halved lengthwise and sliced into 1/4-inch-thick half-moons
6 garlic cloves, chopped
1 teaspoon saffron thread
1 cup long grain brown rice
1 3/4 cups chicken broth, more if needed
14 1/2 ounces diced tomatoes with juice
8 ounces medium shrimp, peeled
salt and pepper
3/4 cup frozen peas

Steps:

  • Heat a Dutch oven over medium heat.
  • Add chorizo and cook until fat begins to render.
  • Add garlic and saute until fragrant.
  • Add saffron, rice and broth, cover pot and bring to a boil.
  • Reduce heat and cook at a gentle simmer for 30 minutes.
  • Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.
  • Season shrimp with salt and pepper.
  • Stir shrimp and peas into mixture, adding more broth if rice appears dry.
  • Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
  • Allow paella to rest for 5 minutes.
  • Fluff rice with fork and serve.

ANOTHER QUICK SHRIMP AND CHORIZO PAELLA



Another Quick Shrimp and Chorizo Paella image

Make and share this Another Quick Shrimp and Chorizo Paella recipe from Food.com.

Provided by wicked cook 46

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb chorizo sausage, sliced
1 large onion, diced
2 garlic cloves, minced
1 (1 ounce) packet vegetable soup mix
1/2 teaspoon paprika
2 cups long-grain rice
4 cups low sodium chicken broth
1 (14 ounce) can diced tomatoes, drained
1 cup frozen peas
1 lb previously cooked frozen shrimp (not thawed)
pepper

Steps:

  • Preheat oven to 400°F Warm oil in a Dutch oven over medium-high heat. Add chorizo and sauté until it starts to brown, 5 minutes. Add onion and garlic; sauté for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute.
  • Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid.
  • Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste. Serve immediately.

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



Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 quarts chicken stock
1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced
1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved
2 tablespoons sherry vinegar
4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt
1 small bunch chives, sliced

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.

SHRIMP AND CHORIZO PAELLA



Shrimp and Chorizo Paella image

This brown-rice version of the national dish of Spain may raise some eyebrows in Barcelona, but at less than half the calories of the original, this combination of fragrant saffron, garlic, chorizo, and shrimp is a beautiful thing.

Yield serves 4

Number Of Ingredients 9

2 ounces Spanish chorizo, such as Goya, halved length-wise and sliced into about 1/4-inch-thick half-moons
6 garlic cloves, chopped
1 teaspoon saffron threads
1 cup long-grain brown rice
1 3/4 cups low-fat, low-sodium chicken broth
One 14.5-ounce can diced tomatoes in juice
8 ounces medium shrimp, peeled and deveined
Salt and freshly ground black pepper
3/4 cup frozen peas

Steps:

  • Heat a Dutch oven over medium heat. When the pot is hot, add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and sauté, stirring often, until it is fragrant, about 1 minute. Then add the saffron, rice, and broth. Cover the pot and bring to a boil. Reduce the heat and cook at a very gentle simmer for about 30 minutes.
  • Stir in the diced tomatoes with their juices. Cover the pot, and continue to cook for another 25 minutes.
  • Season the shrimp with salt and pepper to taste, and stir the shrimp and frozen peas into the mixture. Cover, and continue to cook until the shrimp are cooked through and the rice is tender, about 10 minutes.
  • Allow paella to rest for about 5 minutes, covered. Then fluff the rice with a fork, and serve.
  • Fat: 42g (before), 8.2g (after)
  • Calories: 900 (before), 341 (after)
  • Protein: 20g
  • Carbohydrates: 47g
  • Cholesterol: 185mg
  • Fiber: 5g
  • Sodium: 883mg

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