Dairy-Free
Kid-Friendly
Make Ahead Meal
Nut-Free

Chicken and Chorizo Paella

I love making this chicken and chorizo paella for meal plan weeks. It makes enough servings to enjoy for dinner and also for various meals for the next four days, or you can freeze half for later. You can use andouille sausage in place of chorizo, or if you prefer a mild paella, use sweet Italian sausage. The saffron threads help give paella its signature flavor and color, but you can use smoked or sweet paprika if you don’t have saffron.

STORAGE:

Store in airtight containers in the refrigerator for up to4 days or in the freezer for up to 3 months.

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Item No. REC6734
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By Ninja Test Kitchen
Prepared with
Ninja Combi™ All-in-One Multicooker, Oven, and Air Fryer
Model: SFP701
$249.99
Total Time
42m
Easy
8
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 fresh Mexican-style chorizo links, cut into 1-inch diagonal slices
  • 1 red bell pepper, seeded and diced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chicken stock
  • Pinch saffron threads or 1/2 teaspoon smoked or sweet paprika
  • 1 bay leaf
  • 2 cups paella, Spanish (bomba), or Arborio rice
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup frozen peas
  • 2 tablespoons chopped fresh parsley, for serving
  • 2 tablespoons olive oil
  • 3 links chorizo or spicy sausage, sliced
  • 3 boneless skinless chicken thighs, cut in 1-inch pieces
  • 1 medium onion, peeled, finely chopped
  • 1 small red bell pepper, chopped
  • 2 cloves garlic, peeled, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • Pinch saffron threads, crumbled
  • 1 can (14 ounces) diced tomatoes
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 1 cup basmati rice
  • 1 bag (12 ounces) frozen jumbo shrimp, peeled, deveined
  • 1 pound mussels, scrubbed, debearded
  • Juice of 1 lemon, for serving
  • 2 tablespoons fresh parsley, for garnish

Instructions

Step 1
Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.

Step 2
Pour the oil into the pot. Once the oil is hot, add the chicken and sauté for about 2 minutes to brown it on all sides. Add the chorizo and sauté for 2 more minutes, then add the red pepper, onion, garlic, paprika, salt, and pepper and sauté for 2 more minutes. Select START/STOP.

Step 3
Add the chicken stock, saffron, and bay leaf. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Add the rice and stir to combine. Add the tomatoes on top and gently press them down to submerge them in the liquid (do not stir).

Step 4
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 5 minutes. Select START/STOP to begin.

Step 5
When cooking is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.

Step 6
Immediately stir in the peas until they are heated through, about 1 minute. Remove and discard the bay leaf.

Step 7
Let the paella cool to room temperature, then portion it into individual airtight containers for the week; label and refrigerate or freeze. When ready to eat, serve the paella sprinkled with parsley.

Step 1
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.

Step 2
After 5 minutes, add oil, sausage, and chicken and sauté for 5 minutes.

Step 3
Add onion, red pepper, garlic, and spices; sauté for 5 minutes.

Step 4
Add tomatoes, wine, stock, rice, shrimp, and mussels. Stir to combine. 

Step 5
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin. 

Step 6
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

Step 7
Top with lemon juice and parsley and serve.