thepioneerwoman3.0
Paella
This chicken, chorizo, and shrimp paella recipe features rice and vegetables cooked in an aromatic saffron broth. Everything cooks in one cast-iron skillet!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●measuring cup
- ●bowl
- ●skillet
- ●microwave
- ●pan
📝 Preparation Steps
1
In a small measuring cup, combine 4 tablespoons of the olive oil, 2 teaspoons of the paprika, 1 teaspoon of the salt, ½ teaspoon of the ground black pepper, and the lemon zest.
2
In a medium bowl, place the chicken and drizzle with 3 tablespoons of the paprika oil; stir to coat the chicken. In another bowl, toss the shrimp with the remaining 1 tablespoon of paprika oil. Cover the shrimp and refrigerate until ready to use.
3
In a 12-inch cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chorizo and cook until browned and crisp, 2 to ⏱️ 3 minutes. Remove to a plate. In the same skillet, add the chicken and cook for 3 to ⏱️ 4 minutes, stirring occasionally. Remove to a plate with the chorizo. Keep the drippings in the skillet.
4
Combine the chicken broth and the saffron in a microwave-safe measuring cup. Microwave until the broth is steaming and the saffron has bloomed, 1 to ⏱️ 2 minutes.
5
In the same skillet over medium heat, add the onion and cook, stirring frequently, until translucent, 2 to ⏱️ 3 minutes. Add the rice and bell pepper and cook, stirring frequently until the rice is translucent and smells toasty, 2 to ⏱️ 3 minutes. Stir in the garlic, the remaining 1 teaspoon of paprika, 1 teaspoon of salt, and ½ teaspoon of pepper, and cook until fragrant, ⏱️ 30 seconds to ⏱️ 1 minute. Add the tomatoes and wine and cook until the wine reduces, 2 to ⏱️ 3 minutes. Pour in 3 cups of the broth mixture, the chorizo, and the chicken. Stir to combine and bring to a boil over medium heat. Allow to cook, uncovered and without stirring, until the rice has absorbed most of the liquid, 12 to ⏱️ 15 minutes.
garlic, finely chopped5 cloves
6
Once the broth has mostly been absorbed, add the remaining 1 cup of broth mixture and the peas. Do not stir. Reduce the heat to low and top with the shrimp. Cover and cook until the shrimp is pink and the rice is al dente, 5 to ⏱️ 7 minutes more. Remove the lid and turn the heat to high for ⏱️ 5 minutes to create a crispy bottom.
7
Remove the pan from the heat and cover for ⏱️ 5 minutes before adding the fresh parsley and lemon juice. Serve hot.
Nutrition Facts
calories
572 Calories
fat Content
21 g
fiber Content
3 g
sugar Content
7 g
sodium Content
1132 mg
protein Content
37 g
trans Fat Content
0 g
cholesterol Content
176 mg
carbohydrate Content
51 g
saturated Fat Content
4 g
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