Seafood, Chicken and Chorizo Paella

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Serving Size: 8 ounces
Recipe adapted from:
Syd Bailey
Traditional Spanish saffron rice dish with seafood, chicken and chorizo
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people



  • Heat olive oil in a large stock pot over medium heat. When hot add garlic, thyme and saffron, stirring frequently so garlic does not brown.
  • When garlic is soft and golden (about 2 minutes), and the oil starts to turn yellow. add the clam juice, wine and broth. Move pot to a back burner set to simmer. Start Paella.


  • Heat 1 tablespoon of the olive oil in a paellera set over medium-high heat. Add chicken and chorizo. Cook for 5 to 8 minutes until chicken is mostly cooked through. Set aside on a Large plate.
  • Add another tablespoon of oil to the pan, then add shrimp and bell peppers. Saute for 4-5 minutes and when cooked through reserve to the large plate.
  • Add the last tablespoon of oil to the pan. Add the tomatoes and paprika, cooking for 3-4 minutes, until tomatoes start to break down.
  • Add rice. Ladle in just enough broth to reach top of rice. Stir. From this point on DO NOT STIR!! Simmer and as rice absorbs the stock, continue adding just enough stock to cover rice. Cook rice to al dente. about 15 minutes.
  • Add chicken, chorizo , shrimp and peppers to the pan along with the mussels and peas. Cover with foil and cook until mussels open. about 5-7 minutes.
  • Remove foil and turn heat to medium high. Cook just until you start to smell rice starting to almost burn. You want rice to have a nice dark crust but not a black bottom.


 A paellera makes all the difference. It produces the socarat, or crunchy bottom part of the rice that is one of the best parts of paella.

Cook Times

Active Prep20
Hands-On Cook25
Hands-Off Cook30
Total Time1 hour 15 minutes
Recipe Serving Size10 people




  • 3 tablespoon extra virgin olive oil
  • 12 ounce boneless skinless chicken breast
  • 8 ounce chorizo Bilbao is best but all spanish chorizo will work, casing discarded and sausage cut into 1/4 inch dice
  • 8 ounce raw shrimp, peeled and deveined peeled and deveined. 12 jumbo shrimps 21/25 or larger
  • 1 each red bell pepper sliced
  • 1 each tomato seeded and chopped
  • 2 teaspoon smoked paprika spanish preferred
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cup Arborio rice Short grain white rice, or Calaspara or Bomba
  • ½ cup green peas fresh preferred, frozen ok
  • 1 pound mussels cleaned and debearded
  • 1 each lemon sliced, for garnish


  • 1 tablespoon extra virgin olive oil
  • 1 sprig fresh thyme fresh
  • 2 clove garlic minced
  • 1 pinch saffron
  • 5 cup chicken stock
  • 8 ounce clam juice
  • ½ cup white wine

Cooking Tools Required

12-inch saute pan, Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove
Reheating/Serving Instructions
reheat in microwave over medium low setting for 4 minutes


Calories: 400kcal | Carbohydrates: 43g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 1068mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 5mg

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