Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 oz Spanish chorizo, sliced into rounds
  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cups Bomba or Calasparra rice
  • 4 cups seafood or chicken stock
  • 1/2 tsp saffron threads, lightly crushed
  • 1 tbsp smoked Spanish paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil over medium-high heat in a paella pan or wide stainless steel skillet. Brown the chicken thighs and chorizo until golden brown and the chorizo has released its red oils. Remove the proteins from the pan and set aside.
  2. Sauté the diced onion and red pepper in the remaining oil until softened. Stir in the minced garlic and smoked paprika for 30 seconds, then fold in the crushed tomatoes and cook until the mixture thickens into a jammy consistency.
  3. Stir in the rice, coating every grain in the sofrito for 2 minutes. Pour in the stock and saffron. Stir once to distribute the rice evenly, then stop stirring.
  4. Bring to a simmer, then reduce heat to medium-low. Cook undisturbed for 15–20 minutes until the liquid is absorbed and a crackling sound is heard.
  5. Arrange the seared chicken, chorizo, and raw shrimp on top of the rice. Cook for an additional 5 minutes until the shrimp are opaque and the bottom of the rice is toasted and nutty.