Paella Con Camarones, Jamon y Chorizo

It was another paella night. I make different versions of paella quite often. This time I made it with shrimp, ham and chorizo, or en Espanol, camarones, jamon y chorizo. It sounds so much more exotic in Spanish than in English. But whether it is said in English or Spanish, it is always delicious o delicioso. Larry and I both thought my paella was just as good, if not better than our recent paella from El Five El Five, which I think is high praise, considering I thought their paella was muy bueno. This paella reminded me of our first dinner we had in Madrid a few years ago.

I am going back to an old post about paella for a good explanation of what paella is

Paella is one of the most popular and famous of global dishes, but to define exactly what paella contains is almost impossible. There are as many variations of paella as there are cooks, with many claiming that their recipe is the best tasting or most authentic. The origins of the dish, however, are quite humble. Understanding a little of its history will help explain why so many varieties exist. Paella is a classic Spanish dish made with rice, saffron, vegetables, chicken, and seafood all cooked together and served in one pan. Paella was originally farmers’ and farm laborers’ food, cooked by the workers over a wood fire for the lunchtime meal.  It was made with rice, plus whatever else was on hand around the rice fields and countryside. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.

Paella Con Camarones, Jamon y Chorizo

Beside the obvious of shrimp, ham and chorizo, I also added onions, red pepper, peas, tomatoes, garlic and olives, making it even more traditional. I like using a combination of olives too.

Cooking the shrimp was first. I sauteed it in a combination of olive oil and lemon olive oil until it was done, then removed it and re-added it back into the mixture later.

Next came the ham and chorizo, with the onions, peppers and garlic. After about 5 minutes, I added the rice to the mix. I also added a little white white to deglaze the pan.

After sauteing the rice mixture for a bit, I added the the olives and tomatoes (fresh from Janet and Bob – the last of their prolific summer production Gift From The Garden), and about 2 1/2 cups of chicken broth, as well as the spices and seasonings.

Mix everything together well, cover and bring to a boil, then reduce the heat to a simmer and continue to cook for about 10-15 minutes, stirring frequently. Add the peas and re-add the shrimp into the mixture and continue to cook for about 15-20 minutes or until most of the liquid has evaporated and the rice is completely cooked.

Other than some kind of bread, this dish doesn’t need anything else. It is a one-pot dish that is perfect all on its own. I served it with my cheesy green onion scones, Cheesy Green Onion Scones with a cool, crispy, citrusy chardonnay on the side. It was a perfect meal out on the deck. We are still enjoying dinners out on the deck for the moment, but we know these days are quickly coming to an end for the season too. !Desfruitas!

Make the most of every day. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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