Ingredients

The following ingredients have 6 Servings
  • 4 1/2 cups chicken broth ((see notes))
  • 1 teaspoon saffron threads ((see notes))
  • 1 lb fresh or frozen medium shrimp, (peeled and deveined (if using frozen allow to thaw))
  • 4 tablespoons olive oil, (divided)
  • 1 link Spanish chorizo, (thinly sliced)
  • 2 cups boneless chicken breast, (cut into 1-inch pieces ( 2 - 3 chicken breasts approx.))
  • Salt and black pepper to taste
  • 1 cup onion, (finely diced)
  • 1 cup red pepper, (finely diced + )
  • 6 garlic cloves, (minced)
  • 3 cups paella rice ((see notes))
  • 1/4 cup fresh lemon juice
  • 1 teaspoon sweet paprika
  • 1 cup frozen peas
  • 6 strips roasted red pepper ((optional))
  • Fresh parsley leaves, (chopped)

Instruction

  • Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat. Do not boil.
  • Rise and pat dry the shrimp with a paper towel. Season with salt and pepper to taste.  Set aside.
  • In a large paella pan, or a very large skillet, heat 2 tablespoons of oil over medium heat. Add chorizo to the skillet, sauté for 3 minutes, stirring occasionally. Remove from skillet and set aside.
  • Add chicken to the same skillet and cook for 5 minutes, or until lightly browned and cooked. Season with salt and pepper to taste. Add onion and red pepper; cook for 5 minutes, stirring occasionally. Add garlic; cook for 1 minute until fragrant.
  • Add uncooked paella rice; cook (toast) for 2 minutes, stirring constantly.
  • Stir in hot chicken broth, cooked chorizo, lemon juice, sweet paprika, and 2 tablespoons olive oil; mix to combine. Reduce heat to medium-low and bring to simmer; cook for about 10 minutes, or until the rice has absorbed most of the broth and is almost tender.
  • Scatter the peas over the rice. Reduce heat to low, cover with foil or a lid, and cook for 5 minutes.
  • After 5 minutes, arrange shrimp and roasted red pepper strips over the rice, cover, and continue cooking for 5 minutes, or until the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
  • Garnish with chopped parsley. Serve with lemon, if desired.