Easy Delicious Paella
Short grain rice cooked until crispy, loaded with meat, seafood and perfectly cooked vegetables.
Ingredients
- 2 1/2 lb chicken thighs
- 5 cloves garlic
- 1 c. peas
- 2 c. yellow onion finely chopped
- 1 c. red bell pepper chopped
- 1 c. canned tomatoes undrained
- 6 c. chicken broth
- 1/2 c. fresh lemon
- 3 c. short grain rice
- 1 tsp. paprika
- 2 tbsp. olive oil
- 1/2 tsp. tumeric
- 1 /2 c. parsley chopped
- 8 oz. spanish chorizo
- 1 lb. shrimp
- salt to taste
- pepper to taste
Instructions
- 1. In a large paella pan, or skillet heat 2 Tbsp. of oil over high heat. Add chicken to the pan and cook for for about 4 minutes. 2. Push the chicken to one side of the pan and add the remaining 2 Tbsp. oil. Add onion, garlic, peppers, and chorizo to the pan. cook until the onion is a little translucent. 3. Add rice and paprika and stir for a couple minutes so the flavors mix together some. 4. Add the canned tomatoes, chicken stock, tumeric and bring to a boil. Reduce heat to medium low cover with a lid or aluminum foil. cook another 15 minutes. The rice should be almost cooked, but not all the way. Turn the pan in a clockwise position every five minutes. 5. Remove the cover from your pan, and arrange the seafood in a layer around the pan. Let it cook five more minutes. 6. Season to taste with salt and pepper. Turn to high let cook for 2-3 minutes until the rice browns, and give it time to crust. Add peas and parsley. stir in and let it cook for an additional minute. 7. Stir and add lemon wedges. ENJOY!