Chicken and Shrimp Paella
Saffron rice cooked in one wide pan with chicken, chorizo, peppers and shrimp until a golden crust forms on the bottom.
- Servings
- 6
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
Ingredients
Equipment
- Paella pan or 12-inch to 14-inch wide skilletPaella pan or 30 cm to 36 cm wide skillet
Instructions
Heat the oil in the pan over medium-high heat. Season the chicken with half the salt and brown it with the chorizo, 6–8 minutes. Push to the edges.
Add the onion and pepper to the center and cook until soft, 5 minutes. Stir in the garlic and paprika for 30 seconds, then the tomatoes, and cook until thick, 2 minutes.
Scatter in the rice and stir to coat. Pour in the hot saffron broth with the rest of the salt, spread the rice evenly and bring to a boil.
From now on, don’t stir. Simmer over medium-low heat until the rice has absorbed most of the liquid, 15–18 minutes, rotating the pan if it cooks unevenly.
Press the shrimp into the rice and scatter the peas over. Cook until the shrimp are pink and the rice is tender, 5–7 minutes. For the crispy bottom, turn up the heat for the last 1–2 minutes until it crackles and smells toasty.
Take the pan off the heat, cover loosely with a towel and rest for 5 minutes. Serve with lemon wedges and parsley.
Notes
- The golden crust on the bottom, called socarrat, is the prize. Listen for crackling and stop before it smells burnt.
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Nutrition estimate
- Calories
- 430
- Protein
- 32 g
- Carbs
- 50 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
