Although it’s traditionally considered a labor-intensive dish and reserved for large parties and get-togethers, paella doesn’t have to involve hours of prep. Our Paella Rice with Peas, complete with classic paella seasonings, does most of the work for you, making it a viable option for weeknight fiestas.
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients
Makes 6 to 8 servings
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2 Cups Paella Rice With Peas
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6 Tablespoons Olive Oil, divided
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7 Cups Chicken Stock, or water
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1 Tablespoon Premium Paprika
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2 Tablespoons Crushed Red Pepper
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2 Teaspoons Garlic Powder
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2 Teaspoons Mediterranean Oregano
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2 Pounds Boneless, Skinless Chicken Breasts, cut into pieces
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2 Onion, chopped
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1 Red Bell Pepper, chopped
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1 Pound Spanish Chorizo, diced
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1 Pound Small (25-40 Count) Shrimp, peeled and deveined
Directions
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Heat 2 tablespoons of olive oil in a heavy pan over medium heat. Add Paella Rice with Peas, and stir for 2 minutes to coat grains. Add stock or water, and bring to a boil, stirring once. Reduce heat to medium and cook, uncovered, about 18 minutes, until a thin crust forms on bottom of pan. Let rice sit for 10 minutes.
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Meanwhile, combine 2 tablespoons olive oil, paprika, crushed red pepper, oregano and garlic powder. Pour mixture over chicken, and toss to coat.
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Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and onions, and cook, stirring, for 5 minutes.
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Stir in bell pepper and chorizo, and cook, stirring occasionally, for 5 minutes.
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Add shrimp, and stir constantly until shrimp are pink. Season mixture to taste with salt and black pepper.
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Pour mixture over cooked Paella Rice with Peas. Serve immediately.