Paella Valenciana with Chicken, Shrimp, and Saffron Rice
A vibrant and flavorful Spanish rice dish featuring tender chicken, succulent shrimp, and aromatic saffron-infused rice, perfect for a satisfying dinner.
Ingredients
- •1.5 cups Arborio rice (or other short-grain rice)
- •4 cups chicken broth, hot
- •0.5 teaspoon saffron threads
- •2 tablespoons olive oil
- •1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- •0.5 pound large shrimp, peeled and deveined
- •1 large onion, chopped
- •1 red bell pepper, chopped
- •2 cloves garlic, minced
- •0.5 cup frozen peas
- •0.5 cup canned diced tomatoes, drained
- •0.5 teaspoon smoked paprika
- •Salt and freshly ground black pepper to taste
- •Lemon wedges, for serving
- •Fresh parsley, chopped, for garnish
Dietary Info
Instructions
- 1
In a small bowl, steep the saffron threads in 0.5 cup of the hot chicken broth for at least 10 minutes.
- 2
Heat the olive oil in a large paella pan or a wide, shallow pan over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- 3
Add the chopped onion and red bell pepper to the pan and cook until softened, about 5 minutes. Stir in the minced garlic, smoked paprika, and diced tomatoes, cooking for another 2 minutes until fragrant.
- 4
Stir in the rice, ensuring each grain is coated with the pan mixture. Pour in the remaining hot chicken broth and the saffron-infused broth. Bring to a simmer, then return the cooked chicken to the pan. Season with salt and pepper. Reduce heat to medium-low, cover (if your pan has a lid, otherwise you can use foil), and cook for 15 minutes without stirring.
- 5
After 15 minutes, gently nestle the shrimp and frozen peas into the rice. Cover again and continue to cook for another 5-7 minutes, or until the rice is tender, the liquid is absorbed, and the shrimp are pink and cooked through. Remove from heat and let rest, covered, for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.
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