Craving a vibrant, flavorful dish that transports you straight to the sun-drenched shores of Spain? Look no further! This authentic paella recipe with chicken and shrimp is easier to make than you think, promising a delicious and healthy meal perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this classic, homemade dish!
Ingredients:
This recipe makes enough for 4-6 servings. Adjust quantities as needed.
- For the Paella:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup Arborio rice (or other short-grain rice)
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads (optional, but highly recommended!)
- 1 ½ cups chicken broth
- ½ cup dry white wine
- 1 ½ cups chopped cooked chicken breast
- 1 pound large shrimp, peeled and deveined
- ½ cup frozen peas
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- For Garnish (optional):
- Lemon wedges
- Aioli
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large paella pan (or a wide, shallow skillet) over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper and cook for another 3-5 minutes, until slightly tender. This step builds a fantastic flavor base for your paella.
Step 2: Toast the Rice and Season
Add the rice to the pan and stir to coat it with the oil and vegetables. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted. This step is crucial for achieving the right texture in your paella. Stir in the smoked paprika and saffron (if using).
Step 3: Add Liquids and Chicken
Pour in the chicken broth and white wine. Season generously with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes. Gently stir in the cooked chicken.
Step 4: Incorporate Shrimp and Peas
Add the shrimp and peas to the pan. Cover and cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender but still slightly firm (al dente). Be careful not to overcook the shrimp.
Step 5: Rest and Garnish
Remove the pan from the heat and let it rest for 5 minutes before stirring in the fresh parsley. Garnish with lemon wedges and a dollop of aioli, if desired. Serve immediately and enjoy the delicious aromas and flavors of your homemade paella!
Cooking Tips for the Best Paella:
- Use a good quality paella pan: While not essential, a wide, shallow pan helps achieve the characteristic socarrat (crispy rice layer) at the bottom.
- Don't stir too much: Once the liquid is added, resist the urge to stir frequently. Gentle stirring is fine, but excessive stirring can make the rice mushy.
- Adjust the liquid: Depending on your stove and the type of rice you use, you may need to adjust the amount of liquid slightly. Keep an eye on the rice and add a little more broth if necessary.
Variations:
- Vegetarian Paella: Omit the chicken and shrimp and add vegetables like artichoke hearts, mushrooms, zucchini, and asparagus.
- Seafood Paella: Substitute the chicken with other seafood like mussels, clams, or calamari.
- Spicy Paella: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
Nutritional Information (per serving, approximate):
This will vary based on ingredients used. For a more precise calculation, use a nutrition calculator with the specific ingredients and quantities you used. However, expect roughly:
- Calories: 400-500
- Protein: 25-35g
- Fat: 15-25g
- Carbohydrates: 40-50g
This easy paella recipe is perfect for a quick and healthy dinner, ideal for busy weeknights or special occasions. Enjoy this delicious taste of Spain from the comfort of your own kitchen!