Traditional Paella with Shrimp and Chicken

Name: Traditional Paella with Shrimp and Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: International
Ingredients: g Boneless, skinless chicken thighs; g Medium shrimp, peeled and deveined; cup Bomba or Arborio rice; cups Chicken broth; tsp Saffron threads; tbsp Olive oil; medium Yellow onion, chopped; cloves Garlic cloves, minced; medium Red bell pepper, diced; g Crushed tomatoes; tsp Smoked paprika; tsp Salt; tsp Black pepper; cup Frozen green peas; whole Lemon wedges, for serving

"Experience the vibrant flavors of Spain with this classic paella featuring tender chicken, succulent shrimp, and saffron-infused rice, all cooked to perfection in a single pan. A delightful and aromatic dish perfect for sharing."

Ingredients

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2 Servings

Boneless, skinless chicken thighs
8.8 oz
Medium shrimp, peeled and deveined
7.1 oz
Bomba or Arborio rice
1 cup
Chicken broth
2.5 cups
Saffron threads
0.5 tsp
Olive oil
2 tbsp
Yellow onion, chopped
0.5 medium
Garlic cloves, minced
2 cloves
Red bell pepper, diced
0.5 medium
Crushed tomatoes
7.1 oz
Smoked paprika
1 tsp
Salt
0.8 tsp
Black pepper
0.3 tsp
Frozen green peas
0.3 cup
Lemon wedges, for serving
0.5 whole

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Step 1 of 8

Pat chicken thighs dry and season with half of the salt and pepper. In a large paella pan or wide, shallow skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear chicken until golden brown on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.

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1
Pat chicken thighs dry and season with half of the salt and pepper. In a large paella pan or wide, shallow skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear chicken until golden brown on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
2
Add the remaining 1 tablespoon of olive oil to the pan. Add chopped onion and red bell pepper and cook until softened, about 5-7 minutes. Add minced garlic and smoked paprika, cooking for another minute until fragrant.
3
Stir in the crushed tomatoes and cook for 3-4 minutes, allowing the sauce to thicken slightly.
4
Add the paella rice to the pan and stir constantly for 2 minutes to coat the grains with the tomato mixture and toast them lightly.
5
In a separate pot, gently warm the chicken broth and stir in the saffron threads. Pour the warm, saffron-infused broth into the paella pan. Stir gently once or twice to distribute the rice and ingredients evenly. Arrange the seared chicken pieces on top of the rice.
6
Bring the liquid to a boil, then immediately reduce the heat to medium-low, cover (if your pan has a lid, otherwise you can use foil), and simmer without stirring for 15 minutes.
7
After 15 minutes, uncover the pan. Arrange the shrimp and frozen green peas on top of the rice. Continue to cook, uncovered and without stirring, for another 5-10 minutes, or until the liquid is mostly absorbed, the rice is tender, and a crispy 'socarrat' (toasted rice crust) forms at the bottom. Listen for a gentle crackling sound.
8
Remove the paella from the heat, cover loosely with foil or a clean kitchen towel, and let it rest for 5-10 minutes before serving. Garnish with fresh lemon wedges.