Saffron Rice with Chicken and Shrimp (Paella)

Ingredients

• ¼ cup (2 oz) olive oil.
• 2 boneless, skinless chicken breasts, cut into 1½-inch pieces.
• ½ cup finely chopped white onion.
• 2 teaspoons finely minced garlic.
• 1 ½ cups long-grain rice (parboiled for paella), uncooked.
• 2 ½ cups chicken broth.
• 1 teaspoon chicken bouillon powder.
• 1 teaspoon saffron threads.
• ½ teaspoon turmeric.
• 2 sprigs fresh parsley.
• ½ lb raw medium shrimp, peeled and deveined.
• 1 jar (7.5 oz) roasted red peppers, drained.
• 1 teaspoon salt.
• 1 cup frozen peas (from a 1 lb bag).

Instructions

1. In a 5-quart pot, heat the oil over medium-high heat. Add the chicken; cook for 4 minutes, stirring frequently, until no longer pink. Then add the onion and garlic; cook for 2 minutes or until the onion is translucent, stirring frequently. Next, add the rice, cook for 1 minute or until the grains are slightly golden, stirring often.
2. Add the chicken broth, bouillon, saffron, turmeric, parsley sprigs, shrimp, red peppers, and salt. After this, cover the pot and cook everything for 20 minutes. After this time, add the peas and cook for 5 more minutes, stirring everything occasionally, until the rice is tender; when this happens, remove from heat and keep covered. Let it rest for 5 to 10 minutes, or until all the liquid has been absorbed. Finally, remove the parsley sprigs before serving. If desired, garnish with fresh parsley sprigs.

Buy Cast Iron Paella Pan

• Posted in:  
• Category_Arroz
• Sartenes

---

Leave a comment

Name

Email

Message