Name: Arborio Rice Paella with Chicken, Chorizo, and Shrimp
Cook time: 45 min
Total time: 45 min
Yield: 2 srv
Cuisine: Spanish
Ingredients: Arborio rice — 100 g; Chicken (fillet, cubed) — 200 g; Chorizo (sliced) — 75 g; Shrimp (peeled, deveined) — 100 g; Chicken broth (warm) — 300 ml; Onion (chopped) — 1 pcs; Garlic (cloves, minced) — 2 pcs; Bell pepper (chopped) — 1 pcs; Green peas (frozen) — 50 g; Olive oil — 20 ml; Saffron; Paprika (smoked) — 5 g; Lemon (cut into wedges) — 1 pcs; Crushed tomatoes (canned) — 0.5 pcs

Arborio Rice Paella with Chicken, Chorizo, and Shrimp

A delicious and rich paella made with arborio rice, chicken, chorizo sausages, and shrimp

5.0 (2) 45 min Cooking 45 min Medium 2 srv Lunch Dinner Spanish

Cooking

Heat olive oil in a large skillet or paella pan over medium-high heat.
Add the cubed chicken and sliced chorizo, sautéing until the chicken is browned and chorizo has released its oil (about 5-7 minutes).
Stir in the chopped onion, garlic, and bell pepper, and cook for 5 minutes until soft.
Add the smoked paprika, canned tomatoes and arborio rice, stirring well to coat the grains with oil.
Pour in the warm chicken broth and saffron. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes without stirring.
Gently press the shrimp and green peas into the top of the rice. Cook for another 5-8 minutes until the shrimp are pink and the liquid is fully absorbed.
Remove from heat, cover with foil or a lid, and let rest for 5 minutes. Serve hot with lemon wedges.

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Arborio Rice Paella with Chicken, Chorizo, and Shrimp

Ingredients

Nutrition

Cooking

Keep this one or cook it