Spanish Paella with Chicken, Shrimp and Chorizo

Spanish Paella with Chicken, Shrimp and Chorizo

Serving: 2

Preparation: 10 minutes

Cooking time: 45 minutes – 1 hr


  • Chicken drumsticks: 5-6
  • Shrimps: 150g
  • Yellow onion: 1/2
  • Garlic: 1 clove
  • Arborio rice: 3/4 cup
  • Chorizo: 45g (precut)
  • Chicken concentrate: 3/4 tbsp + 3 cups of water
  • Mango and lime salsa: 4 tbsp
  • Sugar snap peas: 1 cup, chopped into 1cm width
  • Smoked paprika: 1 tsp
  • Cilantro: 10 sprigs, finely chopped
  • Cherry tomatoes: 130g
  • Salt and pepper for seasoning
  • Basil: to garnish
  • Cooking oil
  • Lime: 1


  1. Preheat oven to 425 F
  2. Finely chop 1/2 of the onion and garlic
  3. Mix chicken concentrate with water
  4. Prepare the shrimps. I used peeled and cooked shrimps to save time

Cooking the chicken

  1. Wash and dry the chicken with paper towel and season with smoked paprika, salt, and pepper. Cook for 2-3 minutes on each side. Place on baking pan lined with parchment paper and bake for 25-35 minutes, or until completely cooked.

Cooking the rice

  1. Drizzle some cooking oil into a large pan and add finely chopped onion and garlic with the chorizo. Cook for about 1 minute, until fragrant.
  2. Add 3/4 cup of rice and salsa, stirring and cooking for 1 minute 
  3. Pour in 2 cups of the chicken broth, reserving 1 cup. Season well with salt and pepper. Bring to a boil, cover and simmer for 25-30 minutes under low heat. Stir and add remaining broth if needed so rice is al dente. If you want a crust under the rice, don’t stir. 
  4. Add cherry tomatoes and cover lid for the mentioned duration of time

Finishing the dish

  • Place the chicken drumsticks into rice pan along with shrimps, cilantro, and sugar snap peas. May use peas for a softer texture and sugar peas for a nice crunch
  • Cook for about 2 minutes, or until shrimp is no longer cold. If you over cook, shrimps will harden and overcook. If you use uncooked shrimps, cook for about 5 minutes, or until shrimp turns pink
  • Zest lime over meal and squeeze some lime juice for a bright, citric taste
  • Garnish with dry or fresh basil and ground pepper

Eat from pan or transfer to plate and enjoy!

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