Cenas: revitalizadas
About the Recipe
This is not the most traditional paella (a course I took in Valencia once proudly boasted that a real paella must be cooked over the wood of an orange tree), however it's delicious, easy to make, and is the perfect one pan meal for any dinner party!
Ingredients
Olive oil
2 cloves, finely chopped
2 onions, finely chopped,
2 tomatoes, diced
1 cup of green bell peppers, diced
Garlic powder
Salt
10 cups of Chicken broth
1 cup of White Wine
½ cup of olive oil
1 lb. Chorizo (I personally use turkey Andouille sausage
2 lbs. Chicken thighs
1 lb frozen cooked shrimp
8oz. frozen peas
2 red bell peppers
4 cups of paella rice (or any short - medium grain rice)
Turmeric
Smoked Paprika
1 ripe tomato (diced)
Lemon + lemon zest
Preparation
Marinate your chicken in olive oil, garlic powder, lemon juice and paprika and let sit for 15 min
Thaw frozen shrimp
Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet.
Add chicken, pepper, chorizo/ sausage and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes.
Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean.
Add shrimp to the pan and quickly cook, about 2-3 minutes, then remove from pan.
Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes.
Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute.
Stir in tomatoes and rice
Cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes.
Carefully stir in chicken broth and 1/2 teaspoon salt, and bring to a simmer over medium-high.
Return chorizo/sausage, shrimp and chicken to skillet, stirring lightly to partially cover with rice
Add in turmeric for color
Sprinkle mixture with peas (do not stir peas in).
Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, and rice are tender and liquid is fully absorbed, about 20 minutes.
Add the chicken, shrimp and chorizo back into the pan and mix well. Add in lemon zest and stir
Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.