Invented Rice Paella
Discover the vibrant flavors of the Mediterranean with this "Invented Rice Paella," a creative spin on the classic Spanish dish that’s both hearty and approachable. This recipe brings together succulent boneless chicken thighs, smoky chorizo, and plump jumbo shrimp, all nestled in perfectly seasoned saffron-infused rice. Colorful vegetables like red bell peppers, green beans, and peas add a pop of freshness, while a touch of tomato paste and smoked paprika creates a savory depth. The secret lies in achieving the coveted golden crust at the bottom of the pan—a hallmark of authentic paella. Perfect for dinner parties or family meals, this one-pan dish is as visually stunning as it is delicious, served with zesty lemon wedges for a brilliant finish. Whether you're craving comfort food or exploring new culinary horizons, this paella is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams chorizo sausage, sliced
- 1 piece red bell pepper, diced
- 100 grams green beans, trimmed
- 3 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1.5 cups short-grain rice (e.g., Arborio or Bomba)
- 4 cups chicken broth
- 0.5 teaspoon saffron threads
- 100 grams frozen peas
- 12 pieces jumbo shrimp, peeled and deveined
- 4 pieces lemon wedges
Instructions
Heat the olive oil in a large, shallow skillet or paella pan over medium heat.
Season the chicken thighs with smoked paprika, salt, and black pepper. Sear them in the skillet until golden brown on both sides, about 5 minutes per side. Remove and set aside.
Add the sliced chorizo to the pan and sauté for 2-3 minutes until lightly browned. Remove and set aside with the chicken.
In the same pan, sauté the diced red bell pepper and green beans for 5 minutes until slightly softened.
Add the minced garlic and tomato paste, cooking for an additional 1 minute to release their flavors.
Stir in the rice, making sure to coat it well with the oil and tomato mixture.
Pour in the chicken broth and sprinkle the saffron threads evenly over the rice. Stir gently to combine.
Nestle the seared chicken thighs and cooked chorizo back into the pan, spreading them out evenly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Do not stir the rice during this time to allow a crust to form at the bottom.
After 20 minutes, scatter the frozen peas over the top and arrange the shrimp on the surface. Cover the pan with a lid or foil and cook for an additional 10 minutes, until the shrimp are pink and cooked through and the rice is tender.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Serve hot, garnished with lemon wedges for a fresh citrus kick.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
