Chicken & Shrimp Paella
Ingredients:
½ onion, finely diced
½ green bell pepper, finely diced
1 tbsp minced garlic
2 boneless, skinless chicken breasts
1 tsp smoked paprika
½ tsp red chili powder
1 tsp salt
2 tbsp tomato paste
3 ½ c chicken or vegetable broth
1 cup rice, washed and drained
3-4 strands of saffron (optional)
½ c frozen green peas
About 16 large raw shrimp, peeled and deveined (can keep the tails on)
Red bell pepper or tomato slices
In a large oven-safe skillet, saute onions and bell peppers in a few tablespoons of oil until they are translucent.
Add garlic, and saute for another minute.
Then add 2 boneless skinless chicken breasts, cut into small bite sized pieces. Cook the chicken until it is no longer pink.
Then add smoked paprika, red chili powder, and salt. Cook the spices with the chicken for a few minutes.
Add tomato paste and cook until the tomato paste darkens in color.
Add ½ c of the chicken broth to deglaze the pan, then add the rice. Toast the rice in the pan for 1-2 minutes, then add the remaining chicken broth and the saffron.
Bring the water to a boil, then cover the pan with the lid and simmer on low until the rice is cooked through - about 15-20 minutes.
When the rice is cooked through add the frozen green peas and mix in.
Season the shrimp with salt and black pepper, and nestle them in the pan.
Add sliced tomatoes or red bell peppers as garnish and cover the pan again. Cook on low heat until the shrimp are fully cooked through.