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4 bone-in chicken thighs
1 lb shrimp peeled and deveined
2 tablespoon olive oil
1 small onion chopped
2 cloves garlic minced
1 tomato cubed
1 teaspoon smoked paprika
4 cup chicken broth
1/4 teaspoon Saffron crushed
1 1/2 cup Paella rice short grain rice (washed)
1/4 cup frozen peas
salt and pepper to taste
parsley to garnish
Season chicken thighs with salt and pepper. Add olive oil to pan, fry chicken on a medium high heat, until brown on both sides (about 15 minutes total). Set aside.
Add onion, saute until translucent color about 3-5 minutes. Turn the heat to medium low, add garlic, saute for 1 minute.
Add tomato and paprika, saute for 2 minutes.
Add hot chicken broth and saffron, bring it to a boil.
Add rice, turn the heat to medium high and boil it uncovered for about 17 minutes.
Add shrimp and peas, boil it uncovered, on medium high heat for another 3 minutes.
Return to chicken to pan. Cover with foil paper or lid and let Paella rest for 5 minutes.
Prep Time: 10 minutes
Total Time: 55 minutes
Yield: 6 servings