Oven Paella with Chicken, Shrimp, and Chorizo

Sabra Crock


  • ½ teaspoon saffron threads
  • 1 tablespoon hot water
  • Olive oil
  • ½ pound smoked chorizo, sliced into ½-inch thick coins
  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 large onion, diced
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 6 cloves garlic, minced
  • 2¼ cups Arborio or other short-grain white rice
  • One 28-ounce can diced tomatoes, drained
  • 1 cup white wine
  • 4 cups low-sodium chicken broth
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 pound small shrimp, peeled and deveined
  • ½ pound mussels, cleaned
  • 2 tablespoons unsalted butter, melted
  • Smoked paprika, for garnish

Paella is a classic Spanish dish of rice and seafood that was traditionally made by men. Using a large pot, they cooked it over an orange and pine wood-burning fire that would let off an aroma that infused the dish with more flavor.

This recipe is a much easier alternative to the classic technique, yet still produces a dish that is wonderful to present at the table.

Click here to see Shrimp Recipes for Any Day of the Week

Adapted from Faith Durand's "Not Your Mother's Casseroles."

Click here to see the Sweet Potato, Chard and Coconut Milk Casserole recipe.

Click here to see the No-Bake Boston Cream Pie Strata recipe.

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Preheat the oven to 375 degrees. Crumble the saffron threads into a small bowl and pour the hot water over them. Let them soak while preparing the meat.

Put a 5 or 6-quart Dutch oven or other large stovetop-to-oven pot with lid over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the sausage and cook until browned on both sides, about 6 minutes. Remove and set aside. Add the chicken pieces and cook for another 10 minutes, or until the chicken is light golden brown, turning and stirring as they brown (do this in batches, if necessary). Remove the chicken and set aside with the sausage. 

Add the onion, bell peppers, and garlic to the drippings and fat left behind in the pan, and turn the heat down to medium. Cook, stirring frequently, for 5-10 minutes, or until the onion is tender and translucent and the garlic is golden. Add the rice and stir and cook for another few minutes.

Add the tomatoes and turn the heat to high. Cook, stirring, for about 2 minutes, then add the white wine, chicken broth, and saffron mixture. Stir in the salt and a generous amount of black pepper. Bring to a simmer, then stir in the browned chicken and sausage. 

Bake, covered, for 30 minutes, or until the chicken is cooked through. Rinse the shrimp and pat them dry. Season lightly with salt and pepper. Uncover the paella dish and add the shrimp and mussels, arranging them evenly in the rice and pushing them down a bit. Bake, uncovered, for an additional 10 minutes, or until the shrimp are pink and the mussels have opened. Discard any unopened mussels.

Drizzle the finished paella with melted butter and dust lightly with smoked paprika. Serve immediately.


Calories per serving:

849 calories

Dietary restrictions:

Daily value:



  • Fat 188g 289%
  • Carbs 429g 143%
  • Saturated 64g 321%
  • Fiber 23g 90%
  • Trans 1g
  • Sugars 37g
  • Monounsaturated 85g
  • Polyunsaturated 24g
  • Protein 385g 770%
  • Cholesterol 1,846mg 615%
  • Sodium 9,278mg 387%
  • Calcium 827mg 83%
  • Magnesium 716mg 179%
  • Potassium 7,913mg 226%
  • Iron 26mg 144%
  • Zinc 36mg 243%
  • Phosphorus 4,062mg 580%
  • Vitamin A 645µg 72%
  • Vitamin C 365mg 609%
  • Thiamin (B1) 7mg 491%
  • Riboflavin (B2) 4mg 214%
  • Niacin (B3) 90mg 451%
  • Vitamin B6 8mg 400%
  • Folic Acid (B9) 246µg 61%
  • Vitamin B12 12µg 201%
  • Vitamin D 4µg 1%
  • Vitamin E 14mg 69%
  • Vitamin K 88µg 110%
Have a question about nutritional data? Let us know.
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