Chicken, Chorizo & Shrimp Paella

Photo: Jan Harenburg · CC BY-SA 4.0 · source

A showstopper skillet of smoky paprika rice with chicken, chorizo and shrimp, and the crispy socarrat bottom everyone fights over.

Ingredients

• 1 lb boneless thighs, in chunks
• 9 oz chorizo, sliced or crumbled
• 8 oz shrimp
• 1 onion
• 1 red pepper
• 4 garlic cloves
• 1 cup crushed tomatoes
• 2 cups short-grain or long-grain rice
• 4 cups broth
• 1 cup peas
• 2 lemons
• 2 tsp smoked paprika

From your pantry: 3 tbsp olive oil, pinch of saffron (optional), salt.

Instructions

1. Brown the chicken and chorizo in the oil in a 12-inch skillet. Push aside and cook the onion, pepper and garlic until soft.
2. Add the paprika, saffron and tomatoes and cook 2 minutes. Stir in the rice to coat.
3. Pour in the hot broth and 1 tsp salt, stir once and spread evenly. Don't stir again.
4. Simmer 18 minutes. Tuck in the shrimp and scatter the peas, then cook 5 minutes more until the shrimp are pink.
5. Turn the heat up for 1 to 2 minutes until you hear crackling (the socarrat). Rest 5 minutes and serve with lemon.

Tip: Resist stirring after the broth goes in. Stirring makes it risotto, not paella.

Nutrition per serving

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