Serves 4
Prep time: 45 minutes
1 tablespoon olive oil
1/2 medium onion, diced
1 red bell pepper, diced
2 chorizo links, diced into 1/2” pieces
1 large chicken breast cut into 1-inch chunks
3/4 cup rice (basmati or Valencia)
1 1/2 cups chicken stock, or more as needed
1 large pinch saffron
1/2 teaspoon sweet smoked Spanish paprika
1 cup sugar snap peas, sliced in half lengthwise, about 3 oz.
1/2 pound peeled and deveined shrimp
1 tablespoon chopped parsley
1/2 lemon, cut into 4 wedges
In a paella pan or frypan heat the oil. Add the onion and bell peppers. Sauté until softened and starting to brown. Add the chorizo and chicken. Sauté until starting to brown. Add the rice and stir until the rice is coated with the oil. Add the stock, saffron and paprika. Cover and cook, stirring once or twice until the rice is just tender—about 15 minutes. Add the peas and shrimp. Push down into the rice. Cover and cook 5 more minutes, until the shrimp is opaque. Serve, garnished with parsley and lemon wedges on the side.
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