Spanish Paella
This delicious Spanish Paella is a modern take on a classic! Arborio rice is cooked with a vibrant saffron broth and mixed with chicken, chorizo, and shrimp. This one-pot meal is an impressive dinner option whether you're entertaining or having date night in!
Servings: 4
Ingredients
- 3 cups chicken broth
- 1 pinch saffron
- 1 Tbsp olive oil
- 2 links chorizo, sliced
- 2 chicken breasts, cubed in to bite sized pieces
- 1/2-3/4 lb shrimp
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 red bell pepper, chopped
- 2 cups arborio rice
- 2 tsp smoked paprika divided
- 1 cup green peas
- parsley for serving
- Wedges of lemon, for serving
Instructions
- Add chicken broth to a sauce pan, add saffron. Allow to steep and warm through as you prepare the other ingredients.
- In a large dutch oven pan or special paella pan, drizzle olive oil, adding chorizo. Sauté until fragrant and some of the oils from the chorizo release, about 2 minutes. Remove chorizo from pan. Add additional oil if needed.
- Add cubed chicken breast, seasoning lightly with salt and pepper. Sauté until cooked through, about 5 minutes. Remove chicken from pan. Add additional oil if needed.
- Season shrimp with salt, pepper, and 1 teaspoon smoked paprika. Add to sauté pan, cooking until they just turn pink. They will continue to cook in pan later. Remove shrimp from pan. Add additional oil if needed.
- Add onion, sautéing 1 minute. Add garlic and red pepper, sautéing until all vegetables are softened. Add arborio rice, tossing to combine.
- Add saffron broth to pan slowly. Cover and allow to cook for 20 minutes, watching to ensure rice doesn't overcook or burn.
- Once rice has cooked, add peas, along with the chorizo, chicken, and shrimp back to the pan. Add in remaining 1 teaspoon of smoked paprika. Toss to combine.
- Serve with lemon wedges, chopped parsley, and crisp white wine. Enjoy!