Mediterranean Chicken and Shrimp Paella

Name: Mediterranean Chicken and Shrimp Paella
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breast, cut into 1-inch pieces; 1/2 lb large shrimp, peeled and deveined; 2 medium tomatoes, diced; 1 large onion, diced; 2 cloves of garlic, minced; 1 cup uncooked Arborio rice; 2 tsp smoked paprika; 1 tsp saffron threads, soaked in 2 tbsp hot water; 1 tsp dried oregano; Salt and pepper, to taste; 2 tbsp olive oil; 2 lemons, wedged; Optional: fresh parsley for garnish

AdvancedMediterraneanPrep: 20 minutesCook: 40 minutesServes 2

This vibrant and aromatic one-pan dish combines the flavors of the Mediterranean, featuring succulent chicken and shrimp, savory tomatoes, and sweet onions, all cooked to perfection with saffron-infused rice. The combination of smoky paprika, garlic, and lemon juice adds a depth of flavor that will leave you wanting more. As the dish cooks, the rice absorbs all the juicy flavors, resulting in a tender, slightly crispy crust at the bottom, known as the socarrat. This paella is perfect for a special occasion or a cozy night in with a loved one, serving two people generously.

Ingredients

•1 lb boneless, skinless chicken breast, cut into 1-inch pieces
•1/2 lb large shrimp, peeled and deveined
•2 medium tomatoes, diced
•1 large onion, diced
•2 cloves of garlic, minced
•1 cup uncooked Arborio rice
•2 tsp smoked paprika
•1 tsp saffron threads, soaked in 2 tbsp hot water
•1 tsp dried oregano
•Salt and pepper, to taste
•2 tbsp olive oil
•2 lemons, wedged
•Optional: fresh parsley for garnish

Dietary Info

Low-Carb

Instructions

1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
2
Add the chicken and cook until browned, about 5-7 minutes. Remove from the pan and set aside.
3
Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from the pan and set aside with the chicken.
4
Add the diced onion and cook until translucent, about 5 minutes.
5
Add the minced garlic and cook for 1 minute, until fragrant.
6
Add the diced tomatoes and cook for 2-3 minutes, until they start to release their juices.
7
Add the Arborio rice, smoked paprika, saffron, and dried oregano. Cook for 1-2 minutes, until the rice is coated in the spices and slightly toasted.
8
Add 2 cups of chicken broth to the pan, bringing to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is cooked and the liquid has been absorbed.
9
Return the chicken and shrimp to the pan, stirring to combine. Cook for an additional 2-3 minutes, until heated through.
10
Serve hot, garnished with fresh parsley and lemon wedges on the side.

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