Ingredients

The following ingredients have 5 Servings
  • 4 chicken thighs
  • 1 lb shrimp (peeled and deveined)
  • 2 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tomato (cubed)
  • 1 teaspoon smoked paprika
  • 4 cup hot chicken broth
  • 1/4 teaspoon Saffron (crushed)
  • 1 1/2 cup Paella rice (short grain rice (washed))
  • 1/4 cup frozen peas
  • salt and pepper to taste
  • parsley to garnish

Instruction

  • Season chicken thighs with salt and pepper. Add olive oil to Paella pan, fry chicken on a medium high heat, until brown on both sides, about 15minutes total.
  • Add onion, saute until translucent color about 3-5 minutes.
  • Turn the heat to medium low, add garlic, saute for 1 minute.
  • Add tomato and paprika, saute for 2 minutes.
  • Add hot chicken broth and saffron, bring it to a boil.
  • Add rice, turn the heat to medium high and boil it uncovered for 17 minutes.
  • Add shrimp and peas, boil it uncovered, on medium high heat for another 3 minutes.
  • Cover with foil paper or lid and let Paella rest for 5 minutes.