Recipe

Weekday Paella With Shrimp And Chicken Recipe

	Unswissmiss / All my dishes 2 months ago There are probably as many variations of paella as there are Spaniards. One reason, I suspect, is because it's so hard to screw up! My favorite is with seafood, which traditionally would never include meat. While personally I avoid chorizo (I think t... More Prep:10m Cook:25m Servings:4	Unswissmiss
	quick easy chicken spanish shrimp versatile paella

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Ingredients

2 Tbsp olive oil

1 lb chicken thighs with skin on

1 large onion, diced

5 cloves of garlic, finely minced or run through a garlic press

2 C chicken broth

1/2 tsp crumbled saffron threads

1/2 tsp paprika

1/8 tsp cayenne pepper

1 Tbsp tomato paste

salt to taste

1 C short or medium-grain rice, such as arborio

3/4 C green peas

1/2 lb large shrimp (I prefer whole shrimp for best flavor, but picky diners might not)

lemon wedges

Directions

In a large Dutch oven with lid, heat the olive oil over medium heat.

Sprinkle chicken with salt. When the oil is hot, add the chicken, skin side down, and brown on all sides. Remove to a heatproof plate.

Add the onion and garlic to the pot and saute until soft and the onion just begins to color.

Pour in the chicken broth. Add saffron, paprika, cayenne pepper, tomato paste, and salt. Stir to dissolve.

Add the rice and peas, stirring once to prevent sticking.

When the broth comes to a simmer, cover the pot. Reduce the heat to the lowest setting and cook for 12-15 minutes.

Add the shrimp, cover, and cook until the shrimp is pink and the liquid is mostly absorbed, another 3-5 minutes depending on size and preparation.

Serve with lemon wedges.

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Comments

tinadunlap 1 month, 2 weeks ago said:
Lovin' this recipe. i have on-hand shrimp, scallops and lobster. pass on the chicken. i have company who do not eat meat? will use vegetable broth, what's your thoughts on this?

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