🥘 Chicken & Shrimp PAELLA | With SAFFRON & BOMBA rice | Kravings

shrimp

🥗Healthier: scallops

💰Cheaper: chicken breast

Scallops offer a similar seafood flavor, while chicken breast is more affordable.

paella rice

🥗Healthier: quinoa

💰Cheaper: arborio rice

Quinoa is a healthier grain option, while arborio rice is less expensive but still creamy.

Heat a paella pan over medium heat and add coarse salt to dry the pan.

Pour in olive oil and sear chicken thighs cut into chunks until golden brown.

Add head-on shrimp and cook until pink, then remove and set aside.

Add 1 cup finely diced white onion and 6 minced garlic cloves to the pan, sautéing until fragrant.

Add artichokes, 1/2 cup broad beans, and 1/4 cup peas; sauté briefly.

Stir in 2 teaspoons of smoked paprika and 1/2 cup grated tomato.

Pour in 6 cups of chicken stock and add saffron; bring to a boil.

Add 2 cups of bomba rice, ensuring it is evenly distributed in the stock without stirring.

Cook on high heat for 10 minutes, rotating the pan occasionally.

Reduce heat to medium and cook for another 6 minutes without stirring.

Tuck in the pre-cooked shrimp and cook for an additional 5-10 minutes until rice is done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens