This classic paella recipe is easier to make than you think! Goes perfectly with Sangria!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
2 cooked chicken breasts, or rotisserie chicken
2 chorizo sausages
1/2 pound of peeled and deveined shrimp
1/2 tsp of saffron threads
1 yellow onion, diced
1 clove of garlic, minced
1 jalapeño, minced
1 green bell pepper, diced
1/2 28 oz can of smashed tomatoes
1/2 cup of peas (frozen is fine)
1/2 cup of white wine
4 cups of chicken broth, 1 cup of beef broth
2 cups of paella rice, such as Bomba or Calasparra
olive oil, salt, and pepper
In a small pan, toast the saffron threads for a minute, continuously stirring. Remove from heat, put in bowl and crumble with fingertips. Set aside.
Slice the chorizo, and in a medium skillet, cook fully. Set aside.
In a paella skillet (if you do no have a paella skillet, use the largest pan you have, not too deep), heat a tbsp of olive oil and sauté the onion, garlic, bell pepper, and jalapeño. Salt and pepper. Sauté for 5 minutes.
Add the crushed tomatoes and sauté till the tomatoes thicken, about 3-5 minutes.
Add in the chicken and beef broth, wine, and saffron. Bring to a boil on high heat and salt and pepper.
Evenly sprinkle the rice on the mixture, adding the chicken and chorizo to it. Bring to boil, then cook for 10 minutes. Salt and pepper one last time.
After 10 minutes, add the shrimp and peas evenly on the paella. Cook for another 10-12 minutes till the liquid has absorbed, flipping the shrimp half way through.
Once all the liquid has absorbed, turn off the heat and let it sit for 5 minutes before serving. Goes perfectly with sangria.
Feel free to add or subtract meat and seafood to the paella. Mussels and clams would go great too!