Chicken and Shrimp Paella

Submitted by maryjjohnson34

"This appetizing meal makes it easy to see why so many top chefs prefer cooking with natural gas. Stoves and grills that use natural gas allow you to cook with more even, direct and precise heat. Try it out and see the difference."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 4

ingredients

• 8 chicken thighs
• 8 chicken drumsticks
• 1 lb shrimp
• 4 tablespoons olive oil
• coarse salt and pepper
• 115 g precooked spanish chorizo, chopped
• 4 garlic cloves, minced
• 2 red bell peppers
• 1 onion, chopped
• 2 cups arborio rice
• 591 ml frozen peas
• 858 ml diced tomatoes
• 858 ml reduced-sodium chicken broth

directions

1. Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
2. Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
3. Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
4. Add rice, stirring until translucent around edges; about 1 to 2 minutes.
5. Add broth and chicken, bring to a boil.
6. Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
7. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.