Paella Recipe

Inspired by Nautical Nellies Steak & Seafood House

Time50m

Serves4

A flavorful dish, highly recommended.

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Ingredients

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Proteins

1 1/8 lb (500 g) chicken thighs

7.05 oz (200 g) Chorizo sausage

8.82 oz (250 g) shrimp

Vegetables

1 whole bell pepper

1 whole Onion

4 cloves Garlic cloves

3 1/2 oz (100 g) peas

2 whole tomato

Grains

10.6 oz (300 g) Bomba rice

Liquids

3 3/8 cup (800 ml) Chicken broth

4 tbs olive oil

1 tsp saffron threads

Spices

1 tsp Watkins paprika

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare Ingredients

Chop the onion, bell pepper, and tomatoes. Mince the garlic cloves. Slice the chorizo sausage into rounds.

Sauté Chicken

In a large paella pan, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on all sides, about 8-10 minutes. Remove and set aside.

Cooking

Cook Vegetables

In the same pan, add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes. Then add the chorizo and cook for another 3 minutes.

Add Rice and Broth

Add the Bomba rice, saffron, and paprika to the pan, stirring to combine. Pour in the chicken broth and bring to a simmer.

Combine Everything

Return the chicken thighs to the pan and add the shrimp and peas. Season with salt and black pepper to taste.

Simmer

Let the paella simmer without stirring for about 20 minutes, or until the rice is cooked and has absorbed the liquid.

Serve

Remove from heat and let it rest for 5 minutes. Serve hot, garnished with fresh parsley if desired.