Prawn And Chicken Paella Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large paella pan or skillet over medium heat.
• STEP 2.Add the chicken pieces and cook until browned on all sides. Remove and set aside.
• STEP 3.In the same pan, add the onion, bell pepper, and garlic. Cook until softened.
• STEP 4.Add the rice and stir to coat it with the oil and vegetables.
• STEP 5.Pour in the chicken broth and saffron threads. Bring to a simmer.
• STEP 6.Place the chicken pieces back into the pan and add the diced tomatoes, paprika, and salt.
• STEP 7.Cover the pan and let it cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
• STEP 8.Add the prawns to the pan and cook for an additional 5 minutes, or until they turn pink and opaque.
• STEP 9.Garnish with fresh parsley and serve hot.
• STEP 10.Cooking Tips: Use short-grain rice, such as Arborio or Valencia, for the best texture. Make sure to let the paella rest for a few minutes before serving to allow the flavors to meld together. Serve with a side of crusty bread and a fresh green salad for a complete meal.
• STEP 11.Storage and Serving: Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. Serve the paella as a main dish or as part of a tapas spread.

Cooking Tips

• Use short-grain rice, such as Arborio or Valencia, for the best texture.
• Make sure to let the paella rest for a few minutes before serving to allow the flavors to meld together.
• Serve with a side of crusty bread and a fresh green salad for a complete meal.

Storage and Serving

• Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan or microwave before serving.
• Serve the paella as a main dish or as part of a tapas spread.