Ingredients with Measurements:
- 1 lb. chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb. shrimp, peeled and deveined
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup tomato sauce
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large paella pan or wide shallow skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. Add the shrimp to the pan and cook until pink and cooked through, about 2-3 minutes. Remove the shrimp from the pan and set aside.
3. Add the onion, garlic, and bell peppers to the pan and sauté until softened, about 5 minutes.
4. Add the rice, smoked paprika, cumin, oregano, salt, and black pepper to the pan and stir to coat the rice with the spices.
5. Add the tomato sauce and white wine to the pan and stir to combine.
6. Add the chicken broth to the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Add the chicken and shrimp back to the pan and stir to combine.
8. Garnish with chopped parsley and lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking chicken and shrimp
Low heat for simmering rice
Serving size:
6 servings
Nutritional information:
Calories per serving: 480
Fat: 12g
Carbohydrates: 55g
Protein: 36g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks
- Shrimp can be substituted with scallops or mussels
- Short-grain rice can be substituted with medium-grain rice or arborio rice
- Chicken broth can be substituted with vegetable broth or seafood broth
Variations:
- Add diced chorizo sausage for a smoky flavor
- Add peas or green beans for a pop of color and texture
- Use saffron instead of smoked paprika for a more traditional paella flavor
Tips and tricks:
- Use a wooden spoon or spatula to stir the rice to prevent it from sticking to the bottom of the pan.
- Let the paella rest for 5-10 minutes before serving to allow the flavors to meld together.
- Use a paella burner or outdoor grill for an authentic paella experience.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic presentation. Garnish with lemon wedges and chopped parsley.
Garnishes:
Chopped parsley and lemon wedges
Pairings:
- Spanish red wine, such as Tempranillo or Rioja
- Crusty bread or garlic bread
- Green salad with a citrus vinaigrette
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Spanish tortilla (potato and onion omelette)
- Patatas bravas (fried potatoes with spicy tomato sauce)
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more chicken broth or water and continue simmering until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time and/or the amount of liquid used.
Food safety advice:
- Make sure the chicken and shrimp are cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Paella is a traditional Spanish dish that originated in the Valencia region. It is typically made with rice, saffron, and a variety of meats and seafood.
Flavor profiles:
This paella has a smoky, savory flavor from the smoked paprika and cumin, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the paella family-style, with everyone digging in from the same pan. Provide plenty of napkins and extra lemon wedges for squeezing over the top.
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Region: Spanish