Description
Indulge in the vibrant flavors of Spanish paella, a celebration of saffron-infused rice, succulent chicken, fresh shrimp, and colorful vegetables. This one-pan dish captures the essence of Spain, making it perfect for gatherings or cozy family dinners. With its rich flavor profile and stunning presentation, you’ll impress your guests and create unforgettable memories around the table.
Ingredients
Scale
- 1 cup short-grain rice (Bomba or Calasparra)
- 2 tablespoons olive oil
- 1 pound chicken thighs (boneless, skinless)
- 1 cup fresh shrimp (peeled and deveined)
- 1/4 teaspoon saffron threads
- 1 red bell pepper (sliced thinly)
- 3 garlic cloves (minced)
- 3 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon smoked paprika
- Salt to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add seasoned chicken thighs and cook until browned on all sides, approximately 5-7 minutes.
- Stir in the short-grain rice, ensuring each grain is coated with the juices.
- Pour in chicken broth mixed with saffron threads; bring to a simmer while stirring occasionally.
- Once rice is nearly cooked, add shrimp, red bell pepper, and peas; cook until tender-crisp.
- Remove from heat and let sit covered for 5-10 minutes to achieve socarrat (crispy bottom layer).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 590
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg