Paella with Chicken and Shrimp

Paella (also known as paelja) is a world-renowned Spanish dish. The main ingredient is rice, to which various additions such as different meats, sausages, seafood, vegetables, and spices are added. This time, we present a recipe for paella with chicken, bell peppers, peas, and shrimp.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, olive

  • 350 g Meat, chicken, breasts

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 0.25 teaspoons Saffron, dry

  • 1 piece Bell pepper, red, fresh

  • 120 g Beans, fresh

  • 350 g Rice, white, medium grain

  • 1 l Soup base, chicken, cube

  • 200 g Fish, shrimp

  • pieces Parsley, fresh

  • pieces Salt, table

Steps

  1. Rinse the chicken breasts under running water and dry them well with paper towels. Cut them into bite-sized pieces and lightly season with pepper and salt. Wash the bell pepper, clean it (remove the stem and seeds), and slice it into strips or smaller pieces. Peel the onion and garlic, then finely chop them separately. Rinse the shrimp under running water and drain well. Soak the saffron threads in two tablespoons of hot water and let them sit for 5 minutes.

  2. Heat olive oil in a large pan. Add the chicken pieces to the hot oil and fry them over medium heat, stirring occasionally, for about 5 minutes. Add the onion and cook it with the chicken until it softens and becomes translucent. Stir in the garlic and saffron along with the water it was soaked in. Mix everything well and let it simmer gently for 1 minute. Add the bell pepper and peas, and cook the ingredients while stirring for 2 minutes.

  3. Stir in the rice and pour about one liter of hot chicken stock over the ingredients in the pan. Wait for the liquid to come to a boil, then reduce the heat slightly and let the paella simmer uncovered for 10 minutes. Stir it once or twice during this time. Then add the shrimp, season with pepper and salt to taste, and let the dish simmer gently for another 10 minutes. Add more liquid (stock or water) if needed.

  4. Rinse the parsley under running water, shake it dry, and chop it finely. Once all the liquid has been absorbed and the rice is cooked, remove the pan from the heat. Stir in the parsley, cover, and let it rest for 5 minutes. Serve the prepared paella on plates and garnish with lemon wedges.

Nutrition Information (Per 100g)

  • Calories: 191.18 kcal
  • Fat: 4.83 g
    • Saturated Fat: 0.77 g
  • Carbohydrates: 24.09 g
    • Sugars: 1.07 g
  • Protein: 9.67 g
  • Fiber: 0.69 g