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Ingredients
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- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 4 skinless and boneless chicken thighs, cut into bite-sized pieces
- 1/4 cup cured Spanish chorizo, chopped
- 1 cup shrimp, peeled and deveined
- 1/4 cup fresh flat-leaf parsley, chopped
- Juice of 1/2 lemon
- 1 cup paella rice
- 2 cups chicken stock
- A pinch of saffron threads
- 1/4 cup frozen peas
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped chorizo, cooking for about two minutes until slightly browned.
- Add chopped onion and sauté for five minutes until softened.
- Incorporate chicken pieces, cooking until mostly done.
- Stir in minced garlic and chopped parsley, cooking for additional 30 seconds.
- Add paella rice and stir to coat, then pour in chicken stock, saffron, and lemon juice.
- Bring to a boil, then simmer covered for 15 minutes.
- Stir in frozen peas and place shrimp on top, covering for an additional five minutes.
- Serve with lemon wedges and enjoy!
Notes
Monitor salt levels due to chorizo and chicken stock.
Use high-quality saffron for the best flavor and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Spanish
Nutrition
- Calories: 540
- Sugar: 2
- Sodium: 950
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 30
- Cholesterol: 150