Cuban Paella Recipe

Cooking Instructions

1. 1

   Prepare the Saffron Broth

   In a small bowl, combine the saffron threads with 1/4 cup of warm chicken broth and let it steep for about 10 minutes.

2. 2

   Cook the Chorizo and Chicken

   Heat olive oil in a large paella pan or skillet over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the diced chicken and cook until no longer pink.

3. 3

   Sauté Vegetables

   Add the onion, bell pepper, and garlic to the pan. Sauté until the vegetables are softened, about 3-4 minutes.

4. 4

   Add Rice and Spices

   Stir in the Arborio rice, paprika, salt, and black pepper. Cook for 2 minutes, stirring frequently.

5. 5

   Add Broth

   Pour in the chicken broth and saffron mixture. Bring to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

6. 6

   Add Shrimp and Beans

   Gently fold in the shrimp and black beans. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

7. 7

   Serve

   Remove the paella from heat. Top with diced avocado and serve with lemon wedges on the side.