Paella
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 1 pinch saffron thread
- 5 cups chicken broth (can use canned or homemade)
- 4 boneless skinless chicken breasts, sliced thin
- salt and pepper
- 4 tablespoons olive oil
- 7 ounces chorizo sausage, sliced thin
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 2 cups short-grain rice
- 1 lb raw shrimp, peeled and deveined
- 1 1⁄2 cups baby peas (can use frozen)
Directions
- Soak saffron threads in 1/2 cup hot broth.
- Season chicken generously with salt and pepper.
- Heat oil and brown chicken.
- Add 1/4 cup water to chicken, lower heat and simmer until chicken is cooked through and tender, set aside.
- Heat oil in same pan.
- Brown chorizo sausage.
- Add garlic and onion, saute until golden.
- Add raw rice and stir until well coated with oil.
- Saute rice until translucent.
- Add remaining broth, salt and pepper flakes to pot.
- Bring to a boil.
- Add shrimp and chicken, cover.
- Bake covered in a 350 oven for 20 minutes.
- Stir and bake an additional 20 minutes.
- Stir in peas before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off