This easy paella recipe is perfect for casual and quick dinner at home or a Spanish themed party that will transport you to Spain. Recipe courtesy of Tapa Toro Restaurant in Orlando.
- 1 small or ½ large sweet or yellow onion chopped
- 3 tablespoons minced garlic (I used 3 large garlic cloves)
- 1 bell pepper chopped (I used fresh red and yellow peppers and half a jar of roasted red pepper)
- 1 tomato diced
- 1 cup short-grain white rice (I used Arborio)
- 2 cups veggies (I used broccoli florets. Asparagus, green beans and peas are good options too)
- 2 cups cooked chicken breast chopped
- 4 Shrimp, large
- 1 Andouille Sausage (or Spanish chorizo)
- Kosher salt to taste
- Black pepper to taste
- ½ teaspoon saffron threads crushed
- 1 teaspoon smoked paprika
- 2 cups low sodium chicken broth
- 2 tablespoons of olive oil
- Fresh Italian parsley for garnish
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Heat oil in a large cast iron or non-stick skillet over medium heat.
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Add diced fresh peppers and onions, cook for five minutes, stirring as needed.
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Stir in chicken broth, garlic, saffron, and bring to a boil.
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Add rice, salt, pepper, paprika, stir and reduce heat to medium-low, cover, and let simmer for 10-15 minutes.
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Add broccoli florets and other veggies, tomatoes, cooked chicken, and sausage and mix to combine. Cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender.
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Season with salt and pepper, to taste,
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Remove from heat, let stand for 5 minutes, and fluff with a fork.
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For those who prefer the socarrat layer, continue moving the pan while cooking after the broth is absorbed. Take the pan off of heat if the rice begins to burn. Once the crust has formed on the bottom, take the pan off of the heat and let it rest for 5 minutes.