Description
A delicious and vibrant Saffron Chicken and Shrimp Paella recipe that serves 6, perfect for gatherings.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 1 1/2 cups Arborio rice
- 4 cups chicken broth
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
- 1 cup frozen peas
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced red and green bell peppers to the pan and cook for an additional 3-4 minutes until softened.
- Stir in the smoked paprika and saffron threads, cooking for 1 minute to release their flavors.
- Add the Arborio rice to the pan, stirring to coat the rice with the oil and vegetables. Cook for 2-3 minutes until the rice is slightly toasted.
- Pour in the chicken broth and bring the mixture to a simmer. Season with salt and pepper to taste.
- Nestle the chicken pieces into the rice mixture. Reduce the heat to low, cover the pan, and let it cook for about 15 minutes.
- After 15 minutes, add the shrimp and frozen peas on top of the rice. Cover again and cook for an additional 5-7 minutes until the shrimp are pink and cooked through, and the rice is tender.
- Remove from heat and let the paella sit, covered, for 5 minutes before serving.
- Serve with lemon wedges and garnish with chopped parsley.
Notes
- For a seafood twist, substitute the chicken with mussels or clams, and add them along with the shrimp.
- For a vegetarian version, replace the chicken and shrimp with a mix of seasonal vegetables like zucchini, artichokes, and asparagus, and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg