Chicken Paella with Shrimp and Chorizo

Ingredients

• 250 g shrimp (pre‑cooked; peeled and deveined)
• 300 g chicken breast fillet
• 100 g chorizo
• 1 onion
• 2 Garlic cloves
• 2 red bell peppers
• 100 g frozen peas
• 2 Tomatoes
• 2 tbsp olive oil
• 250 g Paella rice
• 150 ml Vegetable broth
• Salt
• Pepper
• 500 ml poultry broth
• 0.1 g saffron threads (1 small packet)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the shrimp and let them drain. Rinse the chicken, pat dry and cut into strips. Slice the chorizo into rounds. Peel and finely dice the onion and garlic. Wash, halve, deseed and chop the bell peppers.

2. 2.

   Thaw the peas. Wash the tomatoes. To peel, score each tomato crosswise with a kitchen knife, blanch in boiling water for a few seconds, shock in cold water and peel. Quarter the tomatoes and cut into pieces.

3. 3.

   Heat oil in a paella pan and sauté the onion and garlic until translucent. Add the chicken and brown for 1–2 minutes. Stir in chorizo and bell peppers and cook for 2–3 minutes.

4. 4.

   Add the rice, stir briefly and deglaze with vegetable broth. Season with salt and pepper. Pour in a little poultry broth. Steep saffron threads in 2 tbsp hot broth for about 5 minutes. Combine with the remaining broth and pour over the rice; simmer for about 10 minutes. Fold in peas, tomatoes and parsley. Cook another 5 minutes on the stove, stirring occasionally.

5. 5.

   If needed, add more broth and bake the paella in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for an additional 15 minutes until the liquid is absorbed. During the last 5 minutes, distribute the shrimp over the paella.

6. 6.

   Remove the paella from the oven, taste and serve.