Name: Spanish Paella with Chicken, Chorizo, Saffron, and Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 8 cups chicken broth; 1 tsp. Spanish Saffron; ¼ cup olive oil, divided; 1 lbs. chorizo, cut into 1-inch pieces; 10 chicken pieces, with bones and skin; 1/4 cup onion, chopped; 1 red bell pepper, sliced; 2 cloves garlic, minced; 1 tbsp. MarnaMaria Smoked Spanish Paprika; 1 28 oz. cup whole tomatoes, drained, and cut into quarters; 1 cup green beans, cut into 1-inch pieces; 4 cups short grain rice, preferably Valencia rice; 10 large shrimp, unpeeled; salt and pepper to taste

Description

Paella brings everyone to the table and offers a little something for each person, all the while putting an entire meal in one dish. Simply satisfying! Each part of Spain makes their paella differently and the flavors can range from gamey rabbit, to fresh seafood. Our favorite is Spanish paella with chicken, seafood and a few other special ingredients!

Ingredients

Scale

8 cups chicken broth
1 tsp. Spanish Saffron
¼ cup olive oil, divided
1 lbs. chorizo, cut into 1-inch pieces
10 chicken pieces, with bones and skin
1/4 cup onion, chopped
1 red bell pepper, sliced
2 cloves garlic, minced
1 tbsp. MarnaMaria Smoked Spanish Paprika
1 28 oz. cup whole tomatoes, drained, and cut into quarters
1 cup green beans, cut into 1-inch pieces
4 cups short grain rice, preferably Valencia rice
10 large shrimp, unpeeled
salt and pepper to taste

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Instructions

In a saucepan, heat the chicken broth until just simmering. Reduce heat to low, add the saffron and let steep until ready to use. (If the stock looks like it’s boiling, you can just turn it off.
Preheat oven to 400ºF.
Heat a large paella pan (20”) over medium heat. Paella pans are thin so they heat up quickly and can get quite hot over even a low flame. Keep an eye on your ingredients. If you are using a regular pan, you may need to use high heat.
Add enough olive oil to coat the bottom on the pan and add the chorizo. Sear until brown, crispy, and just about cooked through if using raw chorizo, or cook until browned if using cured, about 5 minutes. Remove and set aside.
Season chicken with salt and pepper on both sides. Add chicken to paella pan, skin side down, and cook until skin is brown and crispy, about 10 minutes. Be sure to add more olive oil as needed.
When chicken skin no longer sticks to the pan, flip and let cook until just about cooked through, about 5 minutes. Remove chicken and set aside.
Add onions and cook until just about soft and translucent, stirring frequently, about 5 minutes. Add in red peppers and let cook until peppers are tender, about 3 minutes. Season with salt and pepper.
Stir in garlic and paprika and let cook until fragrant, about 30 seconds. Add tomatoes, green beans, and cooked chorizo and stir to combine.
Add in rice and stir to coat. Spread rice evenly across the pan. Pour broth over the rice and arrange push chicken pieces onto the top of the rice.
Cover with aluminum foil and place in oven and let cook until rice is tender, about 20 minutes.
Raise oven temperature to 500ºF and remove aluminum foil. Place uncooked shrimp on top and allow to cook for 5 minutes longer until shrimp are cooked and the rice on the bottom of the pan is crispy.