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Home Recipes
Dinner

Easy Chicken and Shrimp Paella

Paella is a classic chicken and rice dish known throughout Spain, but you can easily make it at home. This rendition calls for chorizo, which delivers subtle heat and smokiness.

Ingredients :

    4 bone-in, skinless chicken thighs
    4 bone-in, skinless chicken drumsticks
    Coarse salt and ground pepper
    2 tablespoons olive oil
    1 red bell pepper (ribs and seeds removed), thinly sliced
    1 link precooked Spanish chorizo, chopped (2 ounces)
    ½ small onion, chopped
    2 garlic cloves, minced
    1 can (14.5 ounces) diced tomatoes, in juice
    1 cup arborio rice
    1 can (14.5 ounces) reduced-sodium chicken broth
    1 box (10 ounces) frozen peas
    ½ pound peeled and deveined frozen medium shrimp, thawed

Direction :

    Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
    Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
    Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

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