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Chicken and Shrimp Paella

Prep time: 40 minutes Cook time: 25 minutes Serves: 4

Ingredients

  • 8 bone-in skinless chicken thighs
  • 8 bone-in skinless chicken drumsticks
  • 1 pound 450 g peeled and deveined frozen medium shrimp, thawed
  • 4 tbsp 60 mL olive oil
  • Coarse salt and ground pepper
  • 2 links 115 g/4 oz precooked Spanish chorizo, chopped
  • 4 garlic cloves minced
  • 2 red bell peppers ribs and seeds removed, thinly sliced
  • 1 onion chopped
  • 2 cups Arborio rice
  • 2 boxes 591 mL frozen peas
  • 2 cans 29 oz/858mL diced tomatoes, in juice
  • 2 cans 29 oz/858mL reduced-sodium chicken broth

Instructions

  1. Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
  2. Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
  3. Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
  4. Add rice, stirring until translucent around edges; about 1 to 2 minutes.