Ingredients: 1 Brown Onion, diced 6 cloves garlic, crushed 6 Roma tomatoes, chopped 1 bunch parsley, cleaned and chopped (reserve some for garnish) 1/2 tsp ground pepper 1/2 tsp salt 2 pc boneless, skinless chicken thigh 1/4 cup extra virgin olive oil 1 package Mexicana beef chorizo 4 cups short grain rice (arborio) 6 cups chicken stock 1/2 tsp Saffron Threads 1 lb shrimp, peeled and de-veined 1/2 cup frozen sweet peas lemon wedges for serving Spice mix for chicken 1 Tbsp paprika 2 tsp dried oregano salt and pepper
1) Add oil to the pan. Coat chicken in spice mix and saute over medium heat until cooked through. Remove from pan.
2) In the same pan, add chorizo and cook until well done. Drain some of the excess oil. Remove from pan and reserve with chicken.
3) Again, in the same pan, add more oil and make a sofrito by sauteing the onions, tomatoes, garlic, and parsley. Cook on medium heat for 2-3 minutes.
4) Add the rice, saffron, salt, and pepper and mix until the rice is well coated. Pour in broth and simmer for 10 minutes. Reposition the pan every couple minutes to make sure the rice cooks evenly.
5) Add the chicken and chorizo back to the pan. Cover and simmer additional 5 minutes.
6) Add the shrimp to the pan, tucking them into the rice. Cover and simmer additional 15 minutes.
7) Sprinkle peas onto rice dish, and add more broth if needed. Continue to reposition pan to allow rice to cook evenly for additional 5 minutes.
8) Once the rice is cooked, uncover and turn the heat up for 1 minute or so to allow the bottom to toast and make a nice layer of socarrat.
9) Remove from heat and allow to rest for 5 minutes. Sprinkle with parsley for garnish and serve with lemon wedges.
- The key to this dish is using a paella pan. If you don’t have a paella pan, you can also use a large flat bottomed pan roughly 18″ diameter.
- You can also incorporate mussels into this dish. Just tuck them into the rice during step 6 with the shrimp.
- Once you’ve added the broth to the dish, it’s important not to stir anymore. The key to keeping the rice from sticking to the bottom is by giving the pan a good shake every once in a while.