Step by step how to make delicious Spanish paella with chicken, chorizo and shrimp. Delicious from the BBQ or just on your stove.
Cut the chorizo into pieces. Fry these (without oil) in a large paella or wok. When the chorizo has become slightly crispy, remove the pieces from the pan and let them drain. Leave the fat in the pan.
Add the chicken cubes to the pan and fry until it is browned all over (it does not have to be cooked yet).
If you use raw shrimp, you can fry them with the chicken.
Add the diced bell peppers, onion and red pepper and stir-fry for a while.
Then add the rice and mix well.
Add the saffron to the stock.
Add the diced tomatoes and paprika powder and add 2 tablespoons of stock and let it be absorbed by the rice while stirring. Repeat until the rice is about cooked. This takes about 18 minutes. You may have some broth left over.
Halfway through, add the peas (frozen), fried chorizo and the clams and let them cook in the paella. If possible, put a lid on the pan or close the Big green Egg. If you use precooked shrimp, you can add them together with the peas and cockles so that they also heat up.
Taste whether the paella is well seasoned and add a little pepper, salt or something spicy if necessary.
Before serving, sprinkle the paella with some lemon and garnish the paella with lemon slices and parsley.
Tips: I made this paella on the Big Green Egg, but of course you can also prepare it on your stove.
You can also use mussels instead of clams or cockles. Make sure you can cover the pan so that the shells can open.
Serve the paella with some bread and aioli.
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