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Easy Chicken and Shrimp Paella
Paella is a Spanish rice dish cooked in one wide pan. Saffron or smoked paprika gives it colour, and the rice soaks up the broth as it cooks. This version uses chicken, chorizo and shrimp, but you can leave out any of them.
Ingredients
- 1½ cups short-grain rice (bomba or arborio)
- 3 cups chicken broth
- ½ tsp saffron threads, or 1 tsp smoked paprika
- ½ lb boneless chicken thighs, cubed
- 4 oz chorizo, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tomato, grated
- 1 tsp smoked paprika
- ½ lb shrimp, peeled
- ½ cup peas
- 1 lemon, cut into wedges
- 2 Tbsp olive oil, chopped parsley, and salt
Instructions
- Warm the broth with the saffron. Brown the chicken and chorizo in the oil for 5 minutes, then remove from the pan.
- Cook the onion and pepper for 5 minutes. Add the garlic, tomato and smoked paprika, and cook 3 minutes.
- Add the rice and stir for 1 minute. Pour in the hot broth, return the chicken and chorizo, and simmer uncovered for 15 minutes without stirring.
- Add the peas and arrange the shrimp on top. Cover and cook 5 minutes until the shrimp are pink. Rest 5 minutes, then serve with lemon wedges and parsley.
Tips
- Don't stir once the broth goes in. The crispy bottom layer, called socarrat, is part of the dish.
- Bomba rice absorbs more liquid than arborio. If you use arborio, you may need a little less broth.
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