Chicken Paella with Shrimp
Spoonsparrow Chicken Paella with Shrimp – here comes Spain’s national dish with the classic combination in full glory!
Ingredients
- 4 shrimp (whole and raw)
- 5 tbsp olive oil
- 4 chicken thighs (with skin)
- Salt
- freshly ground pepper
- 200 g 10‑minute parboiled rice
- 1 tsp turmeric
- a pinch of chili
- 400 ml Vegetable broth
- 2 Tomatoes
- 1 red bell pepper
- 1 young leek
- 150 g chorizo
- 100 g peas
Instructions
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1.
Cut the shrimp’s shell along the back and remove the dark vein. Then wash the shrimp thoroughly, pat dry and brush with a little oil.
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2.
Rinse the chicken thighs, pat dry and season with salt and pepper. Heat 2 tbsp oil in a pan. Brown the chicken thighs skin‑side down for 3–4 minutes until golden brown. Flip, cook briefly more, then transfer to a baking dish. Bake at 180 °C (fan 160 °C) for about 20 minutes until cooked through. Add the shrimp after about 10 minutes.
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3.
Cook the rice with turmeric and chili in the vegetable broth for about 10 minutes until al dente. Wash the tomatoes and cut into wedges. Halve the bell pepper, deseed, wash and slice into strips. Clean the leek and cut into rings. Slice the chorizo and thaw the peas.
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4.
Heat the remaining oil in the chicken pan and sauté the pepper and leek for about 4 minutes while stirring. Add the peas and chorizo and cook another 3 minutes.
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5.
Finally add the tomatoes, season with salt and pepper, mix the vegetables into the finished rice and divide onto small pans. Place one chicken thigh and one shrimp on each and serve.
