Weekday Paella With Shrimp And Chicken |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 the flavor overwhelms the fragrance of the shrimp), I use chicken to make the shrimp go farther. Read more . Sometimes, I throw in clams and mussels, instead. (But only when I have a chance to plan ahead and clean the shellfish!) 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:
1. In a large Dutch oven with lid, heat the olive oil over medium heat.
2. 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.
3. Add the onion and garlic to the pot and saute until soft and the onion just begins to color.
4. Pour in the chicken broth. Add saffron, paprika, cayenne pepper, tomato paste, and salt. Stir to dissolve.
5. Add the rice and peas, stirring once to prevent sticking.
6. When the broth comes to a simmer, cover the pot. Reduce the heat to the lowest setting and cook for 12-15 minutes.
7. 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.
8. Serve with lemon wedges.
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