Paella with Shrimp and Chicken
8 servings
40 minutes
Paella is a Mediterranean dish, a Spanish pilaf, which is always based on round white rice seasoned with saffron. It often combines chicken, seafood and various vegetables. The dish got its name from a special deep frying pan with thick walls. In it, the ingredients are not just fried, but cooked in their own juice. However, at home, in a regular frying pan, paella turns out no less tasty and aromatic. And if you cook it in olive oil with the addition of various spices and dry white wine, it will acquire a truly Spanish taste. In this recipe, golden paella is cooked in chicken broth with shrimp, chicken thighs, bell peppers, peas and other vegetables. It is recommended to serve the dish with cold pink Catalan or Valencian wine.
1
Cut the chicken thighs into smaller pieces and fry in a deep pan with olive oil until half-cooked.
- Chicken thighs: 500 g
- Olive oil: 100 ml
2
Finely chop the onion and sauté it with the chicken. When the onion becomes soft, add the minced garlic and rice. Fry everything for two to three minutes. Then add the finely chopped pepper and tomatoes to the pan. Stir and simmer for another minute or two, stirring to prevent burning.
- Onion: 1 head
- Garlic: 4 cloves
- Round rice: 300 g
- Sweet pepper: 1 piece
- Tomatoes: 2 pieces
3
Simultaneously, heat the chicken broth and dissolve a pinch of saffron in it. Pour this broth over the rice with vegetables and chicken, season with salt and pepper, add a few black peppercorns, and cook for ten minutes on low heat. The broth may evaporate more than planned, and you can compensate for its deficiency with additional injections of chicken broth, water, or white dry wine.
- Chicken broth: 1 l
- Saffron: pinch
- Salt: to taste
- Ground black pepper: to taste
- Black peppercorns: 4 pieces
- Dry white wine: 200 ml
4
Next, add peas to the rice, mix, place shrimp on top, drizzle with lemon juice, sprinkle with chopped parsley, and cook the paella for three to four minutes on low heat, covered.
- Green peas: 100 g
- Shrimps: 200 g
- Lemon: 2 pieces
- Parsley: 50 g
5
Serve with pink Catalan or Valencian wine. Very cold.