Chicken & Shrimp Paella
Servings 6
Ingredients
- 1 pinch saffron threads
- 2 cups chicken broth or water
- ¼ cup Olive oil
- ½ red bell pepper, seeds removed and diced finely (About ½ cup)
- 2 medium tomatoes, chopped
- 3-4 cloves garlic, minced
- 1 small yellow onion, diced
- 1 lb. boneless chicken breast, cut into 1 inch cubes
- 4 oz. Spanish style chorizo, chopped
- 1 tsp. oregano
- 1 tsp. cumin
- ½ tsp. Pimento or paprika
- 1 pinch red pepper flakes
- 1 tsp. Rosemary
- 1 bay leaf
- 1 cup short-grain rice
- ½ lb. shrimp, peeled, deveined and cut in half
- Lemon Wedges, to serve
- Parsley, to garnish (optional)
- Salt + pepper to taste
Instructions
- With a mortar and pestle, gently crush the saffron until it creates a powder.
- In a small saucepan, heat the chicken stock and saffron together over low heat. Once the saffron is dissolved, about 5 minutes, remove from the heat and let cool.
- In a large Paella pan or skillet, add in the olive oil over medium heat. Once hot, add in the bell pepper, tomatoes, garlic, and onion. Stir frequently until the onion is transparent, about 3-5 minutes.
- Season the chicken with salt and pepper.
- Add in the chicken with the chorizo, oregano, cumin, pepper flakes, and paprika. Continue to cook until the chicken no longer pink, about 5 minutes.
- Add in the chicken stock with saffron, rosemary, bay leaf, and rice. Give a quick stir to combine and level out. Then leave alone! Do not stir the rice anymore past this point. It will prevent the rice from getting crispy on the bottom.
- Reduce the heat to medium-low and cover the pan foil. Cook for 20 minutes or until the rice is cooked.
- Remove the cover and continue to cook for another 7-10 minutes or until the rice begins to crisp on the bottom of the pan.
- Remove from heat and let cool for 10 minutes. Serve with a lemon wedge and garnish with parsley.