Ingredients

  • 1 lb. large shrimp (21/25), peeled and deveined
  • salt and pepper
  • extra virgin olive oil
  • 8-9 garlic cloves, minced
  • 1 lb. boneless, skinless chicken thighs, trimmed of excess fat, cut crosswise in half
  • 8 oz. Spanish chorizo sausage, sliced 1/2 inch thick
  • 1 red bell pepper, seeded and cut into 1/2 inch wide strips
  • 1 . onion, chopped fine
  • 1 (14 1/2 oz.) can diced tomatoes, drained, finely chopped, then drained again
  • 2 c. Valencia or Arborio rice
  • 2 c. Valencia or Arborio rice
  • 3 c. low-sodium chicken broth
  • 1/3 c. dry white wine
  • 1/2 t. saffron threads, crumbled
  • 1 bay leaf
  • 3/4 c. frozen artichoke hearts, thawed
  • 1/2 c. frozen peas, thawed
  • chopped fresh flat-leaf parsely
  • lemon wedges

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Adjust oven rack to lower middle position and heat oven to 35
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Step 2

  • In a med bowl, toss shrimp with 1 t. minced garlic, 1 T. olive oil, 1/4 t. salt & 1/4 t. pepper. Refrigerate until needed. Season chicken with salt & pepper, set aside.
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Step 3

  • Heat 2 t. oil in a large Dutch oven over med-high heat until oil shimmers, add bell pepper and cook, stirring occasionally until skins blister and brown about 3-4 minutes.
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  • Length: 4 minutes

Step 4

  • Remove to a plate and set aside.

Step 5

  • Add 1 T. more oil to the pot, add chicken thighs and brown well, flipping once, about 3 minutes per side.
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  • Length: 3 minutes

Step 6

  • Remove chicken to a bowl, reduce heat to medium, add sausage and cook 4-5 minutes, stirring frequently, until browned and fat starts to render.
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  • Length: 5 minutes

Step 7

  • Add to bowl with the browned chicken.
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Step 8

  • At medium heat, add enough oil to the pot to equal 2 T., add onion and cook, stirring frequently, until tender, about 3 minutes, add remaining garlic, cook for 1 minute, add tomatoes, cook and stir until tomatoes thicken and darken slightly about 3 minutes.
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  • EQUIPMENT:
  • Length: 7 minutes

Step 9

  • Add rice, cook and stir for about 2 minutes, making sure everything is evenly mixed.
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  • Length: 2 minutes

Step 10

  • Add broth, wine, saffron, bay leaf and 1/2 t. salt.
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Step 11

  • Add the browned chicken and sausage. Increase heat to med-high, bring to a boil, stirring often. Cover pot and place in the oven.
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Step 12

  • Bake for 15 minutes (liquid should be mostly absorbed).
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  • Length: 15 minutes

Step 13

  • Remove pot from the oven (keep oven door closed to retain heat), remove the lid, nestle the artichoke hearts down in the rice a bit.
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Step 14

  • Sprinkle the shrimp over the top of the rice, then, sprinkle with the peas and bell pepper strips. Replace the led, add back to the oven for another 10 minutes or until the shrimp are opaque.
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  • Length: 10 minutes

Step 15

  • Turn stove burner to med-high heat.
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Step 16

  • Remove the pot from the oven, place on the stove cook for 5 minutes to get the browned portion on the bottom of the rice (called Soccarat), rotating the pot 180 degrees halfway through to ensure even browning.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 17

  • Remove pot from heat and let the paella rest, covered, for 5 minutes.
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  • Length: 5 minutes

Step 18

  • Sprinkle with fresh chopped parsley and lemon wedges.
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