Chicken and Shrimp Paella

Chicken and Shrimp Paella

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Chicken and Shrimp Paella

Serves 4

  • 1 ea. Chicken, cut into 10 pieces (or 4 Chicken Legs, separated)
  • 1 lb. Shrimp, (U-15) peeled and de-veined
  • 3 oz. Olive Oil
  • 2 oz. Bacon, diced
  • 1/4C Onion, diced
  • 1/4C Red Pepper, diced
  • 1/4C Green Pepper, diced
  • 3 cloves Garlic, minced
  • 4 oz. Chorizo, cut in slices
  • 12 oz. Spanish or Medium Grain Rice
  • 1 C Diced Tomatoes, with juice
  • 3 C Chicken Stock or Broth
  • 1 T Saffron
  • 1/2C Frozen Peas, defrosted
  • 2 ea. Scallions, sliced
  • Salt and Pepper
  1. In a deep saute pan with a lid, heat olive oil over medium heat. Season chicken with salt and pepper and brown on all sides. Remove from pan.
  2. Add bacon to pan and brown. Add diced vegetables and garlic, and cook until onions are translucent. Add sliced sausage and saut. Add rice; stir to coat with fat that is in pan. Add tomatoes and stock, then place chicken in and bring to a boil. Reduce heat to a simmer. Add saffron, stir once. Taste the liquid and adjust seasoning. Reduce to a light simmer and cover tightly.
  3. Cook for 10 minutes; add shrimp and peas, stirring once. Cook for an additional 7-10 minutes, until rice and shrimp are cooked. Garnish with scallions and serve.
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