Paella with Shrimp and Chicken
Main Dishes • China
Description
Paella is primarily a deep pan, rice, and saffron. Everything else is optional. However, when other ingredients are included, they often come in whimsical combinations of vegetables, meats, and seafood. The name paella comes from the pan of the same name, much like if pilaf were named after the pot it's cooked in. Paella is always made with rice and almost always with saffron, but it doesn't have to be in a special paella pan. It can turn out quite well even in a regular frying pan. Unlike pilaf, which simply cannot be made without a good pot, no matter how much you fuss with the rice, cooking fat, and other important ingredients.
Ingredients
- Boiled White Round Rice 10 oz
- Garlic 4 cloves
- Onion 1 head
- Sweet Pepper 1 piece
- Green Peas 5 oz
- Shrimp 5 oz
- Chicken Thighs 20 oz
- Chicken Broth 0 qt
- Green peppercorns 4 pieces
- Tomatoes 2 pieces
- Lemon 2 pieces
- Saffron a pinch
- Olive Oil 5 fl oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Dry White Wine 5 fl oz
Step-by-Step Guide
Step 1
Cut the chicken thighs into smaller pieces and sauté them in a deep skillet with olive oil until they are partially cooked.
Step 2
Finely chop the onion and sauté it together with the chicken. Once the onion becomes soft, add the minced garlic and rice. Cook everything for two to three minutes. Then, add the finely chopped bell pepper and tomatoes to the pan. Stir and simmer for another minute or two, stirring to prevent the contents from sticking to the bottom.
Step 3
Meanwhile, heat the chicken broth and dissolve a pinch of saffron in it. Use this broth to pour over the rice with vegetables and chicken, season with salt and pepper, and add a few black peppercorns. Cook on low heat for ten minutes. The broth may evaporate more than you anticipated, so you can compensate for the loss by adding extra chicken broth, water, or dry white wine.
Step 4
Next, add the peas to the rice, stir, then layer the shrimp on top, drizzle with lemon juice, and sprinkle with chopped parsley. Cover and cook the paella on low heat for three to four minutes until fully cooked.
Step 5
Serve with a very cold rosé Catalan or Valencian wine.
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