Chicken and Shrimp Paella
Cooking this dish in a skillet over an open flame brings out its unique flavor, and the crispy bottom crust is always a crowd-pleaser.
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Servings: 4 people
Calories: 141kcal
Equipment
- 1 Cast Iron Skillet or Paella pan
Ingredients
- 2 tbsp olive oil
- 2 whole chicken tighs cut in pieces
- 7 oz shrimp cleaned and deveined
- 1 whole onion finely chopped
- 2 whole garlic cloves minced
- 1 whole tomato finely chopped
- 1 1/2 cup paella rice Bomba or Arborio
- 3 1/2 cup chicken broth
- 1/2 tsp smoke paprika
- 1/2 cup peas frozen
- salt to taste
- pepper to taste
- 1 whole lemon cut in wedges
Instructions
Prepare the base
- Heat olive oil in a large cast iron skillet or paella pan over medium heat. Season chicken pieces with salt and pepper. Brown them for 5 to 7 minutes or until golden brown on all sides. Remove and set aside.
Cook the vegetables
- In the same pan, sauté onion, bell pepper, and garlic until softened. Stir in the grated tomato until the mixture thickens (about 3 minutes).
Simmer
- Pour in the warm chicken broth, stirring gently to distribute the rice evenly.Return the chicken to the pan. Reduce heat to low and simmer uncovered for about 15 minutes. Do not stir—this helps form the crispy socarrat at the bottom.Add shrimp and peasNestle the shrimp into the rice and sprinkle in the peas. Cook for another 8–10 minutes until shrimp are pink, rice is tender, and most liquid has been absorbed.
Rest and Serve
- Remove from heat, cover with a clean towel, and let rest for 5 minutes.Garnish with parsley and lemon wedges. Serve straight from the pan.
Nutrition
Calories: 141kcal | Carbohydrates: 6g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 84mg | Sodium: 826mg | Potassium: 329mg | Fiber: 2g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 1mg