Mexican-Style Paella with Chorizo and Camarones

Source: Loretta​​

This recipe is a perfect blend of my Mexican heritage and adopted Spanish culture, which comes from my husband Miguel who is from Northern Spain.


Paella is always my go-to special dinner recipe because it’s really easy to put together, it’s beautiful, and it works very well for a fiesta. 


This hybrid paella includes all the traditional elements, plus a Mexican vibrancy and kick that will make you feel excited about every bite. 

Paella with Chorizo and Camaron



Prep Time: 10 minutes

Cook Time: 35 minutes

Resting Time: 10 minutes

Total Time: 55 minutes

Servings:




Ingredients

  • ¼ cup extra virgin olive oil

  • ½ large onion, finely chopped

  • 2 cloves garlic, finely minced

  • 1 poblano pepper, sliced into strips

  • ½ red pepper, sliced into strips

  • 8 ounces beef or pork Mexican chorizo

  • 2 cups Calrose rice or medium grain rice

  • ¼ teaspoon smoked or hot paprika (a good substitute is sweet smoked paprika and a pinch of cayenne pepper)

  • ¼ teaspoon ground cumin

  • 8 ounce can of tomato sauce

  • Salt and pepper

  • 4 cups chicken broth

  • 12 extra large shrimp (or double this quantity if you love shrimp - I prefer a strong rice to protein ratio).

  • Chopped fresh cilantro or parsley

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Preparations

  1. Start by getting all your ingredients in place (mise en place). This makes the entire process very easy.

    Note: If you don’t have a paella pan, use a large, wide skillet. I often use my All-Clad 12” skillet or a 4 quart braiser. You will also need a lid and a large cloth to go over the pan.

  2. On medium high heat, start with oil in the skillet/pan. Add onion and sauté until soft.

  3. Add garlic, poblano and red pepper and sauté for 2 -3 minutes, until softened.

  4. Add chorizo, breaking into chunks, versus crumbling.

  5. Add 1 teaspoon salt, ½ teaspoon pepper and smoked/spicy paprika. Cook for another 3 to 4 minutes.

  6. Add rice to pan and sauté until it turns opaque, about 2 to 3 minutes. *Add the cumin and paprika now which allows them to bloom.

  7. Add the can of tomato sauce (this will sizzle, which is normal) and incorporate into the rice.  

  8. Add the 4 cups of broth and bring mixture to a quick boil. Stir to ensure the rice isn’t sticking.

  9. As soon as broth boils, turn heat down to a medium simmer.

  10. Taste for seasoning and adjust if needed.

  11. Set the timer for 15 minutes.

  12. Do not stir or move the rice. You may shake the pan and turn it to ensure it cooks evenly and that it’s not sticking, but if you stir anymore, it will become mushy. If it appears to be sticking, turn down the heat a little bit.

  13. After 15 minutes, add the shrimp to the pan, pressing them into the rice, in a decorative style and continue to cook, covered for the last 5 minutes.


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Source: Loretta ​​

Resting the Rice

  1. After 5 minutes, turn the heat off and ensure the pan is tightly covered with a lid and a cloth for the 10 minute rest. If you don’t have a lid large enough to cover the wide pan, use foil to tightly wrap and then place a cloth over the foil. This will trap the steam and allow the rice to finish absorbing the moisture to render it tender. 
  2. After removing the cover, sprinkle with chopped cilantro and serve. 




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About the Author

Loretta Forquer

Loretta has a deep passion for cooking, entertaining, and bringing family and friends together for a great meal. She started cooking early in life at the apron strings of her abuelita, María Estela, who was a prolific Mexican cook. Since then, she’s worked in the specialty coffee and food industries including running her own cafés and catering business. She invites all of her readers to join in her journey through food experiences and recipes.

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