I LOVE paella and always feel like I’m making something extra special for my family when I’m preparing it. A few months ago I purchased a paella pan and started perfecting my recipe. This is the end result complete with the perfect toasted paella “crust” on the bottom of the pan. It’s chalk full of veggies, protein and flavor. There’s a little something for everyone in this one pot wonder and I hope you enjoy it as much as we do!
1 lb. frozen (raw) or fresh de-veined and peeled shrimp
1 red pepper, diced
1 large white onion, diced
2 cloves garlic, minced
1/2 tsp. paprika
3 tbsp. olive oil
1/2 tsp. oregano
bunch fresh parsley, torn
1 lemon, halved or quartered
salt and pepper
Add 1 1/2 tbsp. olive oil to a 15" paella pan and heat over medium-low heat. Add chorizo and allow to brown. Add chicken and toss with the chorizo. Add garlic, red pepper, onion and saute until garlic is fragrant. Season with salt and pepper, combining the ingredients with a wooden spoon for 3-5 minutes, allowing the flavors to marry.
Remove the mixture from the paella pan and set aside in a bowl. Do not wash the paella pan.
Add rice and remaining olive oil to the paella pan over medium-low heat. Move the rice around the pan with a wooden spoon, slightly toasting it. Add white wine and stir.
Add 2 1/2 cups of chicken broth, diced tomatoes, paprika, and oregano to the rice, using your wooden spoon to stir and evenly distribute the rice and liquid in the pan. Bring to a low boil and simmer for ten minutes.
Add the chicken/chorizo/veggie mixture back to the paella pan, combining with your wooden spoon.
Tuck the shrimp into the rice.
Simmer for another 15 minutes. Be sure not to stir the rice at this point as you want the rice to toast on the bottom of the pan and form a crust.
If the rice is not yet cooked at this point or seems dry, add chicken stock as needed in 1/4 cup increments.
Drizzle olive oil over the top before serving, along with freshly torn parsley and fresh lemon juice.