4 bone-in chicken thighs
1 lb shrimp peeled and deveined
2 tablespoon olive oil
1 small onion chopped
2 cloves garlic minced
1 tomato cubed
1 teaspoon smoked paprika
4 cup chicken broth
1/4 teaspoon Saffron crushed
1 1/2 cup Paella rice short grain rice (washed)
1/4 cup frozen peas
salt and pepper to taste
parsley to garnish

Directions

Season chicken thighs with salt and pepper. Add olive oil to pan, fry chicken on a medium high heat, until brown on both sides (about 15 minutes total). Set aside. 

Add onion, saute until translucent color about 3-5 minutes. Turn the heat to medium low, add garlic, saute for 1 minute.

Add tomato and paprika, saute for 2 minutes.

Add hot chicken broth and saffron, bring it to a boil.

Add rice, turn the heat to medium high and boil it uncovered for about 17 minutes.

Add shrimp and peas, boil it uncovered, on medium high heat for another 3 minutes.

Return to chicken to pan. Cover with foil paper or lid and let Paella rest for 5 minutes. 


Prep Time: 10 minutes
Total Time: 55 minutes
Yield: 6 servings