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Shrimp and Chicken Chorizo Paella

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“Weight Watcher Recipe Has it all -- protein, veggies and carbs 10 PPV”
READY IN:
1hr
SERVES:
8
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine saffron and hot water; stir to dissolve.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining teaspoon oil, chorizo, onion, mushrooms, white parts of scallion and slat to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
  3. Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, papricka and rice; stir to combine. Add broth and saffron water, bring to a boil. Reduce heat to medium-low and brinig to a simmer; cook for 15 minutes.
  4. Stir in peppers, peas and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on bottom of pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of scallion; serve. Yields about 1 1/2 cups per serving.

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