Classic Paella “Valenciana”

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb jumbo shrimp, peeled and deveined
• 8 oz chorizo sausage, sliced
• 1 large onion, chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cups arborio rice
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 4 cups chicken broth
• 1 cup frozen peas
• 1 lemon, cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large paella pan over medium high heat. Add chicken and chorizo and cook until browned. Add shrimp and cook until pink, about 2-3 minutes. Remove from pan and set aside.
2. Add onion, bell pepper, and garlic to the pan. Cook until softened, about 5 minutes. Add rice and stir to coat in the oil. Cook for 1-2 minutes until the rice is slightly toasted.
3. Add smoked paprika and saffron to the pan. Stir to combine.
4. Slowly pour chicken broth into the pan, stirring constantly. Bring to a simmer and cook for approximately 10 minutes. Add more broth if needed, until rice is cooked through but still al dente.
5. Stir in frozen peas and cook for an additional 2-3 minutes, until heated through.
6. Return chicken, chorizo, and shrimp to the pan and stir everything together. Taste and adjust seasoning with salt and pepper as necessary.
7. Serve with lemon wedges.

Verdict:

The Classic Paella “Valenciana” is a delicious Spanish dish that is perfect for a special occasion or a fun and flavorful dinner. The combination of tender chicken, spicy chorizo, and succulent shrimp with the savory rice and flavorful vegetables is simply mouthwatering. The saffron and smoked paprika lend a delightful depth of flavor to the dish and the peas add a touch of sweetness that balances everything out perfectly. The lemon wedges add a fresh and tangy element that cuts through and brightens up the dish.

Serving suggestions:

To serve, present the paella in the pan with the lemon wedges on the side. Offer a side salad or crusty bread to round things out. Pair the dish with a light red wine, such as a Rioja, to complement the spicy and smoky flavors. Enjoy!