Paella with Shrimp & Chicken
Servings: 2
Time: 45 minutes
Ingredients:
1 cup rice (short-grain like Bomba or Arborio)
1 1⁄2 cups broth (chicken, vegetable, or fish)
A generous pinch of Zarina saffron bloomed in warm broth
2 bone-in, skin-on chicken thighs
6-8 Large shrimp, peeled and deveined
1 small onion, diced
1/2 bell pepper, diced
1/2 cup canned tomatoes (diced or crushed)
2 tbsp olive oil
1 tbsp butter
1/4 cup white wine
1/2 tsp smoked paprika Salt & pepper to taste
(Optional: Charred bell peppers canned in extra virgin olive oil for extra depth of flavor)
Instructions:
Season the Chicken: Lightly season chicken thighs with salt and pepper.
Grill the Chicken: Place in the oven at 400°F (200°C) for about 25-30 minutes until golden and fully cooked.
Prep the Vegetables: Dice the onions and bell peppers (you can use fresh or charred/canned in EVOO for extra flavor).
Sauté the Vegetables: In a pan on high heat, sauté onions and bell peppers in olive oil for 3-4 minutes. Season with salt, pepper, and smoked paprika.
Add the Rice & Broth: Stir in the rice and start adding your choice of chicken, vegetable, or fish broth, little by little, allowing the rice to absorb the liquid gradually.
Infuse with Saffron: Once the rice and broth mixture is simmering, add a generous amount of Zarina saffron so it can gently brew and release its color and aroma into the dish.
Incorporate Tomatoes: Add diced tomatoes or tomato sauce, letting it cook for a few minutes. Avoid excessive stirring to keep the texture intact.
Prepare the Chicken & Shrimp: Remove the chicken from the oven, chop it into bite-sized pieces.
Sauté shrimp in olive oil on high heat for 2-3 minutes, seasoning with salt and pepper.
Final Cooking Step: Mix the chicken into the paella pan, arrange shrimp on top, and let it all cook together for another 10 minutes to absorb flavors.
