Chorizo, Shrimp & Clam Paella

Chorizo, Shrimp & Clam Paella

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Chorizo, Shrimp & Clam Paella

Makes 4 Servings
Albarino Wine

Paella is a legendary Spanish one-pot dish – saffron rice packed with a treasure trove of delicious bites – chorizo sausage, chicken, clams and shrimp. It’s the perfect dish for entertaining – striking, easily served family style, and packed with something for everyone.

  • 4 bone in, skin on Chicken Thighs
  • 2 cups Bomba Valencia Rice
  • ¼ tsp Saffron Threads
  • 1 large Onion, minced
  • ½ cup Cured Spanish Chorizo, diced
  • 1/3 cup White Wine
  • 1 Lemon, cut into wedges
  • 14.5oz can of Fire Roasted Diced Tomatoes
  • 4 cups Chicken Stock
  • ½lb Shell-On Shrimp, Deveined (how to de-vein shell on shrimp)
  • 1lb Live Manila Clams
  • 1 cup Frozen Green Peas
  • ¼ cup chopped Fresh Flat Leaf Parsley
  • ½ cup Water
  • ½ tsp Salt
  • 3 tbsp + 1 tsp Olive Oil
  • 2 tbsp High Heat Oil (safflower, grapeseed, etc)
  • Fine Extra Virgin Olive Oil
  • Wet Spice Rub
  • 2 tsp Whole Coriander
  • ¼ tsp Salt
  • 1/8 tsp Cayenne Pepper
  • ¼ tsp Spanish Smoked Paprika
  • 2 tsp chopped Fresh Lemon Thyme
  • ½ tsp Orange Zest
  • 1 tbsp Olive Oil
  • Chile Flakes
  • 3 Dried Nora Chilies (can substitute other mild dried chile)
  • 1 Dried Puya Chile



Make the wet rub: In a spice grinder or clean coffee grinder, grind together all the spice rub ingredients except the olive oil.

When the spices are finely ground, move them to a small bowl and mix in the olive oil.


Combine the rub and chicken in a large bowl. Massage the rub into the chicken.

Let the chicken marinate for 30 minutes at room temperature or (ideally) for a few hours or overnight in the fridge.


Preheat your oven to 375 degrees.

Heat the high-heat oil in a large paella pan or very large skillet/frying pan. Add the marinated chicken thighs – skin side down – and brown them over medium-high heat until the skin has crisped.

Flip the chicken thighs and continue to cook until almost completely cooked through (about 15 minutes total for both sides).

Remove the chicken from the pan & drain off all but 3 tbsp of the fat/oil left in the pan.

Get the oil hot, then add the whole dried chilies. Fry them in the oil until aromatic, then remove them to a paper towel to cool.

Add the onion & ½ tsp of salt to the pan. Saute until the onions brown (7-8 minutes).

Add the chorizo and sauté for 3-4 minutes.

Add 3 tbsp of olive oil and the rice. Toast the rice, stirring frequently, until it smells nutty and starts to turn partially translucent.

Move the rice to the side to create a clear circle of pan in the middle. Add 1 tsp of olive oil and the saffron to this space. Let the saffron fry in the oil for about ten seconds.

Deglaze the pan with the white wine and stir everything together.

Add the fire roasted tomatoes & break up any large pieces.

Return the chicken thighs to the pan, along with any fat & juices that have collected while they rested.

Add the chicken stock and water, scraping the bottom of the pan. Bring the mixture to a boil.

Carefully move the pan to the oven and bake for 20 minutes, until most of the liquid has been absorbed.

Remove the paella pan from the oven. Nestle the clams (vertical, hinge-side down) and shrimp into the top of the rice.

Top the paella with the green peas.

Move the pan back to the oven and bake until the shrimp is cooked and the clams open (approx. 10 minutes).

Remove the pan from the oven, add lemon wedges, parsley and a drizzle of extra virgin olive oil.

Move the pan back to the stove over medium heat for about 5-10 minutes to crisp the rice on the bottom (do not stir).

Remove the stems from the dried chilies and crumble or grind them into flakes.

Serve the paella with the chile flakes on the side for people to add to taste.
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