Friday, October 4, 2019

Chicken and Shrimp Paella

Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. This is a simple Chicken and Shrimp Paella with of course the paella rice that is ready in one hour. Serves 6 


8 ounces frozen medium shrimp, thaw, peel and devein (leave tails intact) 
Nonstick cooking spray
1 cup coarsely chopped large onion
1 clove garlic, minced
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 14 ounce can reduced-sodium chicken broth
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground saffron
1/8-0.25 teaspoon cayenne pepper
1 cup long grain rice
1 medium red or green sweet pepper, coarsely chopped 1 cup loose-pack frozen peas
1/2 cup chopped, seeded medium tomato


Rinse shrimp; pat dry with paper towels. Cover and refrigerate until needed. Lightly coat an unheated Dutch oven with nonstick cooking spray. Preheat over medium heat. Add onion and garlic. Cook until onion is tender. Add chicken thighs, broth, dried thyme (if using), salt, saffron, and cayenne pepper to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until rice is almost tender. Stir shrimp, sweet pepper, peas, tomato, and fresh thyme (if using) into the rice mixture. Simmer, covered, for 5 to 8 minutes more or until the rice and chicken are tender and shrimp turn opaque. Yum Yum! 

No comments:

Post a Comment