Description
Spanish Paella is a vibrant, flavorful dish that captures the essence of Mediterranean cuisine. This one-pan wonder combines saffron-infused Arborio rice with juicy chicken thighs, succulent shrimp, and colorful vegetables, creating a symphony of tastes and textures. Perfect for family gatherings or cozy dinners, this paella is sure to impress guests and elevate your culinary repertoire. Dive into this delightful experience that not only fills the belly but also warms the heart with every shared moment around the table.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 1 lb chicken thighs, skin-on
- 1 cup peeled and deveined shrimp
- 4 oz chorizo sausage, diced
- 1 cup bell peppers, chopped (mix red and green)
- ½ tsp saffron threads
- 4 cups low-sodium vegetable broth
- 4 garlic cloves, minced
- 1 cup frozen green peas
- Lemon wedges for serving
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by chopping vegetables and measuring out the rice and broth.
- In a large skillet or paella pan over medium heat, heat olive oil. Brown chicken thighs skin-side down for about 5-7 minutes. Add chorizo and cook until it releases its oils.
- Sauté bell peppers and garlic in the pan until fragrant (3-4 minutes).
- Stir in Arborio rice until coated with oil (about 1 minute). Gradually add vegetable broth while stirring gently.
- Dissolve saffron in a small amount of warm broth before adding it to the pan. Allow to simmer without stirring for about 15 minutes.
- Nestle shrimp and peas into the mixture; cover with foil for an additional 5 minutes or until shrimp is pink.
- Serve hot with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 460
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 150mg