Description
Hearty paella-style rice, made with chicken, Spanish chorizo and shrimp. Easy to prepare and to cook, and definitely yummy.
Ingredients
- 4 cups Chicken Stock
- ½ teaspoons Saffron
- 4 Chicken Thighs
- 3 Tablespoons Oilive Oil, Or As Needed, Divided
- 2 whole Spanish Chorizo
- 18 Large Shrimp
- ¼ cups Onion, Minced
- 6 cloves Garlic
- 1 whole Red Bell Pepper, Julienned
- ½ cups White Wine
- 1 can (14 Oz. Size) Crushed Tomatoes
- 2 cups Arborio Rice
- 1 teaspoon Salt, Plus More To Season Chicken
- 1 teaspoon Pepper, Plus More To Season Chicken
- ½ cups Green Peas (frozen)
- 8 Lemon Wedges
Preparation
Prepare ingredients, cut and portion according to ingredient list. Heat stock in a pot together with saffron.
Season chicken with salt and pepper. In a skillet over medium heat, pour just enough olive oil (about 1 tablespoon) to brown chicken. I like cooking the chicken at least halfway through just to make sure it cooks completely later on. Set aside.
If needed, add a little bit more olive oil. Sauté chorizo and then cook the shrimp. Set aside.
In the same pan you used to brown chicken, chorizo and shrimp, sweat onions first, then the garlic, and then bell pepper. De-glaze pan with dry white wine. Add tomatoes and let simmer until the liquid evaporates.
Add rice and stir. Season with salt and pepper. Add chicken and chorizo then add the chicken stock with saffron. Rice should be completely covered with stock.
Cook without stirring, uncovered, for about 15–20 minutes. Paella should not be soupy. Once cooked, add shrimp and sprinkle green peas. Cover and let stand for 5 minutes.
Serve with lemon wedges.
