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Paella with Chicken, Mushrooms, and Shrimp

Paella with Chicken, Mushrooms, and Shrimp

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This paella recipe with shrimp is perfect for serving a big crowd. It takes time, but that's why paella is paella.



  • 4 garlic cloves, halved, center germ removed
  • 1/2 teaspoon (or more) fine sea salt
  • 2 tablespoons Sherry wine vinegar
  • 1 cup light fruity olive oil
  • Freshly ground black pepper


  • 2 ounces dried shiitake mushrooms
  • 9 tablespoons extra-virgin olive oil (preferably Spanish), divided
  • 1 1/4 pounds skinless boneless chicken thighs, cut into 1-inch cubes
  • 10 ounces fresh shiitake mushrooms, stems removed, caps thickly sliced
  • 1/2 pound oyster mushrooms, sliced
  • 1 1/2 cups paella rice (short-grain white rice)
  • 1 15-ounce can diced tomatoes in juice
  • 1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads, crumbled
  • 2 cups (or more) low-salt chicken broth, divided
  • 1 pound uncooked large shrimp, peeled, deveined, butterflied
  • Chopped fresh Italian parsley
  • Andalusian Salad (click for recipe)

Recipe Preparation


  • Mash garlic and sea salt in metal bowl with back of spoon until paste forms. Whisk in yolks, then water and vinegar. Set bowl over pan of barely simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 6 minutes total. Remove bowl from water. Cool to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in thin stream, whisking until sauce is thick. Season with pepper and more sea salt. DO AHEAD Can be made 6 hours ahead. Cover; chill.


  • Bring 4 cups water to boil in large saucepan; mix in dried mushrooms. Soak mushrooms until soft, at least 2 hours and up to 8 hours. Strain into large bowl. Squeeze liquid from mushrooms back into bowl. Reserve mushroom broth for paella (reserve mushrooms for another use).

  • Heat 2 tablespoons oil in each of 2 large (12- to 14-inch) paella pans or skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add half of chicken to each pan; sauté until beginning to brown, about 5 minutes. Transfer chicken from each pan to separate large bowl. To each pan, add 1 tablespoon oil and half of fresh mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms are tender, 4 to 5 minutes. Using slotted spoon, transfer mushrooms from each pan to 1 bowl with chicken. Add 1 tablespoon oil to each pan, then 1/2 cup onion and 2 garlic cloves; sauté 1 minute.

  • Add 1/2 tablespoon oil to each pan, then 3/4 cup rice. Stir 1 minute to coat. Add 1 1/4 cups mushroom broth, 1/2 can tomatoes with juice, 3/4 teaspoon ground chile, 3/8 teaspoon paprika, and 1/4 teaspoon saffron to each pan. Stir to blend; bring to simmer. Sprinkle rice mixture in each pan with salt and pepper.

  • Mix 1 bowl of chicken and mushrooms and all juices into rice in each pan. Reduce heat to medium-low. Simmer 10 minutes (do not cover during cooking). Drizzle 1/2 cup chicken broth over each. Simmer 8 minutes. Drizzle another 1/2 cup broth over each. Simmer 8 minutes longer. Arrange half of shrimp atop each paella. Cook until rice is tender, chicken is cooked through, shrimp are just opaque in center, and rice is brown and sticking to pan on bottom, 2 to 3 minutes longer. Sprinkle each paella with parsley. Serve, passing allioli and salad.

On the Grill

  • Prepare 2 charcoal barbecues (medium-high heat). Do not return racks to grills. Place 1 paella pan directly on charcoal in each barbecue. Cook paella according to recipe with a few alterations. 1) Add 3 cups chicken broth to mushroom broth since more liquid is needed for this version. 2) Cook according to recipe, adding half of ingredients at a time to each pan and adding additional broth as needed to cook the rice.

Nutritional Content

One serving contains: Calories (kcal) 684.1 Calories from Fat 60.6 Fat (g) 46.0 Saturated Fat (g) 7.6 Cholesterol (mg) 184.2 Carbohydrates (g) 37.3 Dietary Fiber (g) 1.7 Total Sugars (g) 3.7 Net Carbs (g) 35.5 Protein (g) 28.3 Sodium (mg) 372.2Reviews Section

Chicken and Shrimp Paella

Paella Seasoning is a full-flavor alternative to the many individual spices this iconic Spanish recipe typically requires. Garlic, paprika and saffron top the list of complex spices our Paella Seasoning provides in this convenient blend.


  • For the Sofrito:
  • 3 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total 50g), optional see note
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 medium cloves garlic, minced
  • 2 medium yellow onions (3/4 pound 300g), finely diced
  • One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
  • Kosher salt
  • 1 tablespoon (15ml) tomato paste
  • For the Paella:
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt
  • 2 bone-in, skin-on chicken thighs (1 pound 450g)
  • 1/3 cup sofrito (3 ounces 85g)
  • 1/4 teaspoon sweet smoked Spanish paprika (pimentón dulce)
  • Pinch saffron threads
  • 2 1/2 cups (590ml) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
  • 3/4 cup (5.25 ounces 150g) short-grain Spanish rice, such as Bomba and Calasparra
  • 6 large shelled shrimp
  • Lemon wedges, for serving

5 Easy Tapas Recipes


Garlic Prawns / Shrimp

  • ▢ 1/4 cup / 65 ml olive oil
  • ▢ 4 garlic cloves - 3 smashed , 1 minced
  • ▢ 250 g / 8 oz raw prawns , peeled
  • ▢ Pinch of red pepper flakes
  • ▢ Finely chopped parsley
  • ▢ Optional: lemon

Garlic mushrooms

  • ▢ 1/4 cup olive oil (65 ml)
  • ▢ 4 garlic cloves - 3 smashed , 1 minced
  • ▢ 300 g / 10 oz Swiss brown or other small mushrooms
  • ▢ Finely chopped parsley


Marinated Olives (Note 4)

  • ▢ 250 g / 8 oz plump black and green olives
  • ▢ 1 clove garlic , minced
  • ▢ 1/2 tsp red pepper flakes
  • ▢ 2 tsp Lemon or orange zest
  • ▢ 1/3 cup olive oil (85 ml)
  • ▢ 1 tsp fresh rosemary leaves (or 1/2 tsp dried oregano or 1 tsp fresh thyme)

Spanish Antipasto

Spanish Omelette

To Serve

  • ▢ Bread , Olive oil, Lemon wedges
  • ▢ La Mesa Y Los Amigos Tempranillo Spanish Wine (great with tapas!)


Garlic Prawns (Note 1)

Garlic Mushrooms (Note 1)


Marinated Olives (Note 4)

Spanish Antipasto

To Serve

Recipe Notes:

A$12 per bottle from Dan Murphy's but tastes like a $20 bottle. It's a gem of a find!

Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Giveaway CLOSED! Winners announced shortly.

ANNOUNCING: Spanish Fiesta Giveaway WINNERS!

The winners of the Spanish Fiesta Giveaway are:
Australia: Ian from the Hunter Valley, Belinda from NSW/Vic and Brittany!
Rest of world: Caitlin from Canada, Louellen from Sunny California, Sandra in the US

CONGRATULATIONS!! Each winner will receive a Spanish Fiesta prize pack of Spanish Wine, Paella Pan and Paella rice. I will email you shortly to arrange delivery!


  • For the Sofrito:
  • 3 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total 50g), optional see note
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 medium cloves garlic, minced
  • 2 medium yellow onions (3/4 pound 300g), finely diced
  • One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
  • Kosher salt
  • 1 tablespoon (15ml) tomato paste
  • For the Paella:
  • 1 1/2 tablespoon (22ml) extra-virgin olive oil
  • Kosher salt
  • 4 bone-in, skin-on chicken thighs (2 pounds 900g)
  • 4 pork tenderloin medallions (1 pound 450g total)
  • 1/2 cup sofrito (4.5 ounces 130g)
  • 1/2 teaspoon sweet smoked Spanish paprika (pimentón dulce)
  • Pinch saffron threads
  • 3 1/2 cups (830ml) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
  • 1 1/4 cups (9 ounces 255g) short-grain Spanish rice, such as Bomba and Calasparra
  • 6 large shelled shrimp (heads on, if desired)
  • Lemon wedges, for serving

What is Paella?

It&rsquos a Spanish rice dish that originates from Valencia, a region along Spain&rsquos Eastern coast. It is such a traditional Spanish dish that many would consider it the national dish of Spain.

While there are three classic types of paella: seafood, mixed (meat and seafood), and Valencian (meat, green vegetables, and beans), like many dishes that are rooted in tradition, paella is more of a technique than a set recipe.

Hopefully I&rsquom not over-simplifying things. But, looking at the dish this way helped us to take paella from a seemingly un-approachable feat, to quite a tasty challenge.

Recipe Summary

  • 2 ½ cups uncooked white rice
  • 6 cups chicken stock, divided
  • 3 cloves garlic
  • 1 teaspoon chopped fresh parsley
  • ½ teaspoon curry powder
  • 5 saffron threads
  • salt and ground black pepper to taste
  • ¼ cup olive oil
  • 1 onion, diced
  • 1 (3 pound) whole chicken, cut into small pieces
  • 2 cups peeled and deveined small shrimp, diced
  • 6 small lobster tails
  • ½ pound clams in shell, scrubbed
  • 1 (8 ounce) jar mushrooms, drained
  • 1 cup green peas
  • 1 (2 ounce) can mussels

Rinse the rice with cold water drain set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms set the seasoning liquid aside.

Heat the olive oil in a paella pan over medium-high heat cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.

Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels stir two times, and simmer for 10 minutes. Remove from heat cover and let stand until rice is soft and flaky, about 7 minutes.

Land and Sea Paella with Chicken, Sausage, and Shrimp


  • 4 tablespoons olive oil
  • 1 pound of boneless, skinless chicken breast , cut into 2” pieces , coated in flour
  • 1 pound of ground sausage
  • 1 pound of medium shrimp, peeled and deveined
  • 1 cup minced onions
  • 1 diced celery stalk
  • 1 each small-sized sweet red and green bell peppers , cut into small chunks
  • 1 cup chopped canned tomatoes
  • 1 tablespoon minced garlic
  • Kosher s alt and black pepper to taste
  • 3 cups of white rice – short grain or Arborio
  • 1/4 teaspoon ground saffron or saffron threads
  • 6 cups of liquid ( chicken stock , vegetable, or seafood broth)
  • Finely chopped parsley and lemon wedges for garnish (optional)
  1. Place the ground sausage in a large diameter frying pan over medium heat.
  2. Add the flour coated chicken. Cook until the chicken is golden and firm.
  3. Remove sausage and chicken from the pan and set aside .
  4. In the same pan, combine olive oil, onion, celery, and peppers – season with salt and pepper and allow to cook for 2 – 3 minutes.
  5. Stir in canned tomatoes and scrape up any bits on the bottom of the pan .
  6. Combine saffron with ¼ cup of liquid before adding to the mixture.
  7. Pour in remaining stock.
  8. Add rice and stir.
  9. Once the liquid is simmering, nestle in the chicken, sausage, and shrimp.
  10. Do not stir.
  11. Allow to cook on low-medium heat with lid, until the liquid is absorbed.
  12. Let the paella rest off of the heat for a few minutes before serving.
  13. Garnish with parsley and lemon wedges.
  • Add sliced green olives or capers if desired .
  • Substitute ¼ teaspoon each of paprika and turmeric for the saffron .
  • If bone in chicken is desired, cook in the same pan ahead of time, then remove and reserve. Add in step # 9 .

The key elements of paella are to use a wide pan to allow for the most possible surface area during cooking, resist stirring once the rice is added and let a bit of crust develop and swap out meats and seafood based on the ones you enjoy the most. Paella is great for all seasons , climates, parties or holidays, weekdays, weekends and anytime you want to feel Fed Well! Enjoy!

Recipe Summary

  • 2 tablespoons olive oil
  • 4 chicken leg quarters
  • 2 (8 ounce) packages dirty rice mix
  • 5 cups water
  • 2 pounds whole cooked crawfish, peeled
  • ¾ medium shrimp - peeled and deveined
  • ½ pound andouille sausage, sliced into rounds
  • 2 cups sliced mushrooms
  • 1 large green bell pepper, chopped
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced

Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.

  • 3 1/2 cups chicken broth
  • Pinch of saffron threads
  • Salt to taste
  • 1/4 cup extra virgin olive oil
  • 1 to 2 skinless, boneless chicken thighs, halved
  • 7 cloves garlic, crushed
  • 1 red bell pepper thickly sliced
  • 2 artichokes, cleaned, hearts quartered
  • 2 ounces green beans, trimmed
  • 1/2 medium yellow onion, grated
  • 1 large, ripe tomato, halved and grated, skin discarded
  • 1 1/2 cups Carolina Plantations Carolina Gold Rice
  • 1/4 cup cooked chickpeas, drained and rinsed (optional)

Heat 1/2 cup of the broth in a small pot until hot, add saffron, cover and set aside to let infuse for 15 minutes. Bring remaining 3 cups broth to a simmer in a medium pot. Turn off heat, add the saffron-infused broth and taste add salt if needed. Keep hot.

Set paella pan over medium high heat and add oil. Brown chicken on both sides and transfer to a large plate.
Add 6 cloves garlic and peppers to pan and lower heat to medium. Cook 10 to 15 minutes, or until peppers are soft.
Transfer peppers to plate with chicken and add artichoke hearts and green beans to pan. Cook 10 minutes, or until tender.

Transfer artichokes and green beans to plate with chicken and add onions and tomatoes to pan. Season with salt and cook, stirring, until most of the liquid has evaporated and liquid is thickened and a dark reddish-brown color. Add remaining garlic clove and rice to the onion-tomato mixture and cook, stirring, for 2 minutes. Shake the pan to spread the rice out evenly.

Pour in hot broth, chicken and artichoke hearts. Lay the peppers and green beans over the top.

Cook over medium high heat without stirring, moving the pan often to make sure everything is cooked evenly. When the rice begins to soften, lower heat to medium low. Continue to cook, rotating pan, until the liquid has been absorbed. Cover the pan with foil and cook another 2 minutes, moving the pan constantly and focusing the heat on the outer circumference of the pan. The rice will start to crackle as it caramelizes. If it starts to burn, remove from heat immediately.

Let paella rest, covered, for 5 minutes.

Serve directly from the pan.

This recipe has chicken, artichoke hearts, red peppers and green beans.

You can use either seafood or meat and vegetables, but remember, the rice is the star!

For seafood paella, substitute fish stock for chicken broth, and use any combination of clams, shrimp,
scallops, calamari, and mussels instead of chicken and vegetables.

For vegetarian paella, substitute vegetable broth for chicken broth and add your favorite vegetables and mushrooms.

Watch the video: Spanish VEGETABLE PAELLA recipe. Mushroom Paella. Easiest Vegan Paella with simple ingredients


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