Chicken and Shrimp Paella
This chicken and shrimp paella is the perfect comfort food! Rich in flavor this paella is so delicious that you won't be able to stop yourself from coming back for seconds!
Foto: The Recipe CriticIngredients
- 4 chicken thighs (boneless, skinless)
- 2 Tablespoons olive oil
- 1 small onion, chopped (Vidalia or white)
- 2 cloves garlic, minced
- 1 cup red pepper, chopped
- 1 cup mushrooms, sliced
- 14 ounces canned diced tomatoes, drained
- 1 teaspoon kosher salt
- 1 teaspoon Spanish smoked paprika
- 5 1/2 cups chicken broth, hot
- 1/4 teaspoon Saffron threads (loosely packed) (microwave for 15 seconds to help toast saffron)
- 2 Tablespoon soy sauce
- 2 cups short grain rice ((Rice options: Paella, Bomba, Aborio, sushi, short grain))
- 1 pound large shrimp (peeled & deveined) ((fresh or frozen-thawed))
- 1/2 cup frozen peas
- 1 -2 lemons, cut into wedges (for garnish)
- 1/4 cup chopped parsley (for garnish)
- 1/4 cup green onion (for garnish)
Steps
Season chicken thighs with salt, pepper, and smoked paprika. Add the olive oil to a large 10-12 inch skillet pan. Heat oil over medium-high heat. Fry the chicken on both sides and cook until golden for about 10 minutes. Remove chicken from pan and set aside.
In the same pan, add the chopped onion and red pepper, and sauté until translucent for about 4 minutes. Add an additional tablespoon of olive oil if needed. Add garlic and cook for 1 minute.
Add mushrooms, diced tomatoes, salt, smoked paprika, and sauté for an additional 2 minutes.
Stir in the hot chicken broth, saffron threads, and soy sauce, and heat to bring to a boil.
Add the rice, and place the browned chicken on top of the rice. Do not move the chicken or stir the rice. It all cooks in one place. Return to a boil for 15 minutes.
Add shrimp and peas on top of the rice, and heat for an additional 5 minutes.
Cover skillet with a lid and let rest for 5 minutes.
Serve and garnish with lemon wedges, green onion, and chopped parsley.
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