shrimp-chicken-paella.jpg

Shrimp & Chicken Paella

Hearty and filling.  This dish combines shrimp and chicken with peas and red bell pepper keeping the dish fresh.  Cooked in the traditional manner, it forms a nice crispy crust on the bottom.  Reheats well (if there’s any left).

Ingredients

  • 3 cups chicken broth
  • 1 cup dry white wine (I used Pinot Grigio)
  • 3-4 cloves of garlic, minced
  • 1 medium onion, chopped
  • 2 medium tomatoes chopped
  • 1 red bell pepper, cut into thin strips
  • 12-16 ounces boneless skinless chicken breast, cut into 1 in. chunks
  • 1/2 teaspoon sugar
  • 1 teaspoon sweet or Hungarian paprika
  • Saffron (optional, I don’t usually have this on hand)
  • 2 cups Arborio (risotto) rice
  • 1 cups frozen peas
  • 12-16 large frozen shrimp with shells on
  • Sea salt and freshly ground black pepper

Directions

  1. In a large saucepan, bring chicken broth & wine just to a boil, then keep hot until ready to use
  2. Heat olive oil in a large frying pan over medium heat until it shimmers.  Add onion and sauté until it begins to soften, 6-7 minutes.
  3. Add garlic and sauté until it just begins to color, 2-3 minutes
  4. Add tomatoes and cook until mixture is has a jammy consistency, about 10 minutes
  5. Add red bell pepper and chicken breast and sauté until chicken is cooked through, 5-10 minutes
  6. Add rice and stir and cook until most of the liquid is absorbed, about 2 minutes
  7. Pour broth mixture over rice mixture in pan until rice is covered, then add peas.  Stir well and spread rice mixture evenly around pan and then leave it alone.  Don’t stir again.  Stop. Don’t do it!
  8. Lay shrimp on top of rice mixture, then sprinkle generously with fresh ground pepper, turn once or twice during cooking.
  9. Simmer uncovered over med-low heat for 16-25 minutes moving pan around on the burner to ensure that it cooks evenly.
  10. If mixture gets dry before rice is cooked through, carefully pour more broth over the mixture but don’t stir.

KT’s Comments

  •  I used a 12 inch frying pan rather than a dedicated paella pan, the point is to have a fairly thin layer so use the widest pan you have
  •  This took longer to cook then I thought (25 minutes) and I had to add broth twice

Add your comment

Related Posts