Paella

Name: Paella
Ingredients: 1 pinch saffron thread; 5 cups chicken broth (can use canned or homemade); 4 boneless skinless chicken breasts, sliced thin; salt and pepper; 4 tablespoons olive oil; 7 ounces chorizo sausage, sliced thin; 1 medium onion, chopped; 2 cloves garlic, minced; 4 tablespoons olive oil; 1 teaspoon salt; 12 teaspoon red pepper flakes; 2 cups short-grain rice; 1 lb raw shrimp, peeled and deveined; 1 12 cups baby peas (can use frozen)

14 ingredients

15 steps

Ingredients

1 pinch saffron thread
5 cups chicken broth (can use canned or homemade)
4 boneless skinless chicken breasts, sliced thin
salt and pepper
4 tablespoons olive oil
7 ounces chorizo sausage, sliced thin
1 medium onion, chopped
2 cloves garlic, minced
4 tablespoons olive oil
1 teaspoon salt
12 teaspoon red pepper flakes
2 cups short-grain rice
1 lb raw shrimp, peeled and deveined
1 12 cups baby peas (can use frozen)

Directions

1

Soak saffron threads in 1/2 cup hot broth.
2

Season chicken generously with salt and pepper.
3

Heat oil and brown chicken.
4

Add 1/4 cup water to chicken, lower heat and simmer until chicken is cooked through and tender, set aside.
5

Heat oil in same pan.
6

Brown chorizo sausage.
7

Add garlic and onion, saute until golden.
8

Add raw rice and stir until well coated with oil.
9

Saute rice until translucent.
10

Add remaining broth, salt and pepper flakes to pot.
11

Bring to a boil.
12

Add shrimp and chicken, cover.
13

Bake covered in a 350 oven for 20 minutes.
14

Stir and bake an additional 20 minutes.
15

Stir in peas before serving.