Ingredients
Scale
- 2 cups of paella rice (or short-grain rice)
- 1 lb chicken thighs, diced
- 1/2 lb chorizo sausage, sliced
- 1/2 lb shrimp, peeled and deveined
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp saffron threads (soaked in warm water)
- Olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large, deep skillet or paella pan over medium heat. Add olive oil and sauté the onion, garlic, and bell peppers until soft.
- Add diced chicken and sliced chorizo to the pan; cook until browned and cooked through. Remove and set aside.
- Add rice, smoked paprika, and saffron with a splash of water; stir well to coat and toast for 2-3 minutes.
- Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low and simmer without stirring to allow rice to absorb flavors.
- After about 15 minutes, arrange the shrimp on top and cook until seafood is opaque, about 5 more minutes.
- Sprinkle chopped parsley, garnish with lemon wedges, and serve hot.
Notes
- Use high-quality saffron for authentic flavor and color.
- Do not stir after adding broth to develop the socarrat, the crispy bottom layer.
- You can customize with different proteins or vegetables to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: pescatarian (if seafood only) or omnivore
Nutrition
- Serving Size: 1 plate (approximately 1/4 of the recipe)
- Calories: 500 kcal Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg
