Dinner · 50 min · mediterranean

Paella Mixta

✓ USDA-verified nutrition data

Ingredients

• 4 oz Chicken thighs
• 4 oz Shrimp
• 3/4 cup Arborio rice
• 1 pinch Saffron
• 1/3 cup Peas
• 1 tsp Smoked paprika

Steps

1. Pour a splash of hot water over the saffron in a small cup and let it steep 10 minutes. The water will turn sunset orange as the saffron releases.
2. Heat a drizzle of oil in a large paella pan or wide skillet over medium-high heat. Sear the chicken thighs 5-6 minutes until golden, then set aside.
3. Bloom the smoked paprika in the rendered fat for 30 seconds, stirring constantly. Do not let it scorch. Stir in the saffron water.
4. Add the arborio rice and toast 1 minute, then pour in 2 cups of hot water and return the chicken. Spread the rice evenly and do not stir from here on.
5. Simmer gently 15 minutes. In the last 6-8 minutes, nestle the shrimp and peas over the top. The shrimp are done when pink and curled into C shapes.
6. The paella is ready when the rice is tender and the liquid is absorbed. Listen for a faint crackle from the bottom. That caramelized layer is the prized socarrat.
7. Rest 5 minutes off the heat, covered with a clean towel, then serve straight from the pan.

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