Spanish Shrimp Paella With Rice And Chicken Broth Recipe

Cooking Directions

• STEP 1.In a large paella pan or skillet, heat olive oil 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 onions, garlic, and bell peppers. 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, saffron, and paprika. Stir well to combine.
• STEP 6.Bring the mixture to a boil, then reduce the heat to low and cover the pan.
• STEP 7.Simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
• STEP 8.Meanwhile, in a separate pan, cook the shrimp until pink and cooked through.
• STEP 9.Once the rice is cooked, add the cooked chicken, shrimp, tomatoes, and peas to the pan.
• STEP 10.Stir gently to combine all the ingredients and heat through.
• STEP 11.Season with salt and pepper to taste.
• STEP 12.Garnish with fresh parsley and lemon wedges before serving.
• STEP 13.Serve the Spanish Shrimp Paella hot, straight from the pan.

Cooking Tips

• Use a paella pan or a large skillet with a wide surface area to ensure even cooking of the rice.
• To enhance the flavor, use homemade chicken broth instead of store-bought.
• Soak the saffron threads in a little warm water before adding them to the dish for better color and flavor.
• Feel free to customize the ingredients by adding other seafood like mussels or clams.
• For a vegetarian version, omit the chicken and shrimp and add more vegetables like artichokes and asparagus.

Storage and Serving

• Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the paella in a pan with a splash of water or broth to prevent it from drying out.
• Serve the paella as a main course with a side salad or crusty bread for a complete meal.
• Pair it with a glass of Spanish wine, such as Rioja or Albariño, to complement the flavors.