Name: Radiant Spanish Paella with Chicken and Shrimp
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 Tbsp olive oil; 1 lemon, sliced into wedges; 10 grape tomatoes, halved; 4 bone-in chicken thighs; 1/2 onion, finely chopped; 1 green bell pepper, diced; 1/4 tsp saffron threads, crushed; 2 cups Arborio rice; 3 cups chicken broth; 1/2 tsp turmeric; 1/2 tsp red chili powder; 1 lb cooked medium shrimp, deveined and tails removed; 1/2 tsp dried parsley; 1/2 tsp paprika; Salt and pepper to taste; 1 tsp garlic, minced

Paella

What type of rice should I use for paella?

What ingredients can I use for my paella?

Feast on a rich, aromatic Spanish paella dish filled with succulent chicken, juicy shrimp, and a vibrant medley of spices. Paella is a perfect family feast dish that is as pleasing to the eye as it is to the palate. It's also gluten-free!

Crustacean Shellfish

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Fresh Fruit

gram

lemon

Fresh Vegetables

grape tomato

Poultry

chicken thigh

onion

green bell pepper

Seasonings

saffron

Grains & Rice

arborio rice

Stocks & Broths

chicken broth

ground turmeric

chili powder

Seafood

cooked shrimp

dried parsley

paprika

Salt & Pepper

garlic

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Seafood Paella

Radiant Spanish Paella with Chicken and Shrimp

Baking Goods

Produce

Meat & Seafood

Pasta, Sauces, Grain

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/radiant-spanish-paella-with-chicken-and-shrimp-2713552-0.jpeg

Season the chicken thighs with salt, pepper, paprika, parsley, and red chili powder. Set aside to marinade for at least 15 minutes.

In a large skillet, heat the olive oil over medium-high heat. Add the marinated chicken thighs and sear until golden brown. Once cooked, remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onions and diced bell peppers. Cook until softened.

Stir in the minced garlic until fragrant, followed by the crushed saffron threads and turmeric.

Add the Arborio rice to the skillet and stir, coating the rice with the spices.

Pour in the chicken broth gradually, stirring after each addition. Wait until each addition of broth is mostly absorbed before adding the next.

Return the chicken to the skillet, cover and simmer until the rice is tender.

Stir in the cooked shrimp and halved grape tomatoes. Cook until the shrimp is heated through.

Serve the paella with fresh lemon wedges on the side for guests to squeeze over their portions as desired.

Radiant Spanish Paella with Chicken and Shrimp

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