Classic Shrimp and Chicken Paella

• Boneless, Skinless Chicken Thighs

  7.1 oz
• Large Shrimp, peeled and deveined

  5.3 oz
• Paella or Arborio Rice

  1 cup
• Saffron Threads

  0.3 teaspoon
• Olive Oil

  2 tablespoons
• Yellow Onion, finely chopped

  0.5 medium
• Garlic Cloves, minced

  2 cloves
• Red Bell Pepper, diced

  0.5 medium
• Diced Tomatoes, undrained

  0.5 can (14.5oz)
• Chicken Broth

  2 cups
• Smoked Paprika

  1 teaspoon
• Frozen Peas

  0.5 cup
• Lemon, for garnish

  0.5 medium
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Pat chicken thighs dry and season with half of the salt and pepper. Season shrimp with the remaining salt and pepper.

2. 2

   Heat olive oil in a 10-inch paella pan or large, shallow oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.

3. 3

   Reduce heat to medium. Add onion, bell pepper, and garlic to the pan. Sauté until vegetables are softened, about 5-7 minutes.

4. 4

   Stir in the rice, smoked paprika, and saffron threads. Cook for 1 minute, stirring constantly, to lightly toast the rice.

5. 5

   Pour in the diced tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan, nestling it into the rice.

6. 6

   Reduce heat to low, cover the pan (if possible, or loosely with foil), and simmer for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost tender. Avoid stirring the rice during this time to allow a 'socarrat' (crispy bottom layer) to form.

7. 7

   Nestle the shrimp and frozen peas into the rice. Cover again and continue to cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is fully tender.

8. 8

   Remove paella from heat and let it rest, covered, for 5 minutes before serving. Garnish with lemon wedges.