Easy Shrimp & Chicken Paella with Wondergrain Sorghum

Print Friendly

Easy Shrimp and Chicken Paella Recipe


“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me.  I never, ever get soggy!”

Serves: Approx. 5-6

Prep Time: Approx. 15 minutes

Cook Time: Approx. 1 hour 15 minutes


  • 1 ¼ cup dry white wine
  • ¾ teaspoon saffron threads
  • 2 teaspoons salt
  • 1 ½ teaspoons smoked paprika (also known as Pimento Dulce)
  • 1 ½ teaspoon freshly ground black pepper
  • 6 extra-large shrimps heads and shells on
  • 2 large chicken breasts cut into 6 pieces
  • 4 ounces ¼ -inch-thick slices fully cooked smoked Spanish chorizo
  • 1 ½ tablespoon olive oil
  • 1 ½ cups chopped onion
  • 6 garlic cloves, minced
  • 2 cups WONDERGRAIN pearled white sorghum grain (for a crunchier bite, may substitute with WONDERGRAIN whole grain white sorghum but add 2 cups more water and add 20 minutes cooking time.)
  • 7 cups chicken broth (If using whole grain, use 9 cups of broth)
  • 1 14.5-ounce can diced tomatoes in juice
  • ¼ cup coarsely chopped roasted red peppers from jar
  • ½ cup frozen green peas, thawed
  • Lime or lemon wedges


  1. In a small bowl, mix white wine and saffron threads; set aside.
  2. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over shrimps and chicken.
  3. Heat heavy large skillet or a paella pan over medium Sauté chorizo until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to a plate.
  4. Add olive oil to skillet. Add shrimps and cook 30 seconds each side. Transfer to plate with chorizo.
  5. Add chicken to skillet and cook until browned, about 3 minutes per side. Transfer chicken to plate with chorizo and shrimps.
  6. Add chopped onion.  Cook until translucent, stirring often, about 3 minutes. Add minced garlic and stir 30 seconds. Add WONDERGRAIN sorghum and stir to coat. Add wine-saffron mixture and bring to a quick boil on high, scraping up browned bits from bottom of skillet.
  7. Add chicken broth, tomatoes with juice and bring to a boil on high for about 2 minutes. Reduce heat to medium, cover with lid. Simmer for about 30 minutes.
  8. Stir in roasted red peppers and browned chorizo. Place chicken and shrimps atop mixture in skillet (You may add drippings from the bowl to the skillet for added flavor). Reduce heat to medium-low. Cover skillet tightly. Cook paella until WONDERGRAIN is tender with a bite and the chicken is completely cooked, about 15 minutes. Dish should be moist, not dry.
  9. Transfer chicken and shrimps to plate. Stir WONDERGRAIN sorghum  (grain should be soft with a pleasant bite); add green peas and adjust salt and pepper if needed.  Return chicken and shrimps to skillet, nestling into rice. Cover. Cook until peas are ready, not more than 2 to 3 minutes.
  10. Turn heat to high for 30 to 40 seconds until you can smell the WONDERGRAIN sorghum toasting at the bottom (Be careful not to burn it!). Now you are ready to enjoy your paella with a twist!
  11. Serve with wedges of lime or lemon




  • May use peeled and deveined shrimps.  We used shrimps with the shell and the heads on because the head adds flavor to the dish.
  • If the liquid amount seems O.K., keep going. If the liquid dries too fast, add some hot liquid.
  • During the cooking process, lower the heat if you smell the bottom starting to burn
  • Remember that WONDERGRAIN sorghum yields 3 times its volume.
  • If prepared ahead of time and refrigerated or frozen, moisten -do not drench- with water, mix, cover with paper towel and warm up in the microwave. May also be warmed up on the stovetop.

Wondergrain Rice & Pressure Cooker Instructions

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes


Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes


 Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes


Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes


Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes


Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.

Bookmark the permalink.

Comments are closed.