Paella
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 5 servings
- 2 cups short grain rice (400 g)
- 5 chicken breasts, medium-sized
- 4 cups hot chicken broth (960 mL)
- ½ cup chorizo crumbles (95 g)
- 12 jumbo shrimps
- 1 tablespoon olive oil
- ⅓ cup onion (50 g), diced
- ⅓ cup diced tomato (65 g)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 small bay leaf
- 1 pinch saffron
- fresh cilantro, as garnish
Preparation
- Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.
- In the same pan, brown chicken and set aside once cooked through and golden brown.
- In the same pan (without draining the oil), add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.
- Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.
- Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.
- Then, add shrimp into the pan, cover, and cook until pink.
- Serve warm, garnished with cilantro and lemon.
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