Paella
Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
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Few dishes bring a table together like a golden pan of paella, its saffron-stained rice studded with chicken, plump shrimp, and smoky chorizo. Fresh peppers and peas add color while a crisp socarrat forms at the bottom for the lucky ones who scrape the pan. Squeeze lemon over the top and serve it family-style for a celebration in a single dish.
Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 2 Chicken Thigh - Cut Up
- 8-10 Large Shrimp - Peeled
- 1 Chorizo Sausage - Sliced
- 1 Small Onion - Diced
- 1 Red Pepper - Diced
- 3 Cloves Garlic - Minced
- 1 Cup Frozen Peas
- 1 1/2 Cups Bomba Rice
- 3 Cups Chicken Stock
- 1 Tsp Paprika
- 1/2 Tsp Tumeric
- 1 Pinch Saffron
- 1 Tbsp Tomato Paste
- 1 Tsp Salt And Pepper - To Taste
- 1-2 Lemon - Wedged
- 1 Tbsp Parsley - Chopped
Directions
Directions
- Heat the olive oil in a large paella pan or wide skillet over medium-high heat.
- Season the chicken with salt and pepper, then cook until lightly browned. Remove and set aside.
- Add the sliced chorizo and cook for 2–3 minutes until it releases its oils. Remove and set aside with the chicken.
- Add the onion and red pepper to the pan and cook for about 5 minutes until softened.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Add the rice, smoked paprika, turmeric, and saffron. Stir for 1–2 minutes so the rice is coated with the seasonings.
- Pour in the warm chicken stock and stir once to distribute the rice evenly.
- Return the chicken and chorizo to the pan, spreading everything evenly.
- Simmer gently for about 15 minutes without stirring.
- Arrange the shrimp and peas over the top and continue cooking for 8–10 minutes, or until the shrimp are pink and the rice is tender.
- Increase the heat for the final 1–2 minutes if you want a crispy socarrat (the toasted rice layer on the bottom).
- Remove from the heat, cover loosely with foil, and let rest for 5 minutes.
- Garnish with fresh parsley and serve with lemon wedges squeezed over the top.
Nutrition
Per serving · 4 servingsCalories
550
Fat
24 g
Saturated fat
6 g
Carbohydrates
60 g
Sugar
3 g
Fiber
3 g
Protein
30 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 2 Chicken Thigh - Cut Up
- 8-10 Large Shrimp - Peeled
- 1 Chorizo Sausage - Sliced
- 1 Small Onion - Diced
- 1 Red Pepper - Diced
- 3 Cloves Garlic - Minced
- 1 Cup Frozen Peas
- 1 1/2 Cups Bomba Rice
- 3 Cups Chicken Stock
- 1 Tsp Paprika
- 1/2 Tsp Tumeric
- 1 Pinch Saffron
- 1 Tbsp Tomato Paste
- 1 Tsp Salt And Pepper - To Taste
- 1-2 Lemon - Wedged
- 1 Tbsp Parsley - Chopped
Recipe Related Shopping
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