Simple Way to Prepare Quick Paella

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We hope you got benefit from reading it, now let’s go back to paella recipe. You can cook paella using 13 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Paella:

  1. Use 8 oz of Spanish style Chorizo sliced like pepperoni and cut in half.
  2. Take 4-6 of Chicken thighs.
  3. Prepare 1 of green bell pepper.
  4. Prepare 2 lbs of Shrimp.
  5. Take 1 tbl of Salt.
  6. Provide 3/4 c of Peas.
  7. Prepare 1/2 of Onion.
  8. Take 1 tsp of Saffron.
  9. Get 1 tsp of Smoked paprika.
  10. You need 2 of tblTomato paste.
  11. You need 6.5 cups of Stock light chicken or shrimp from shrimp skin.
  12. Use 2 cups of Short grain rice(bomba/paella rice).
  13. Get 1 tbl of garlic (crushed).

Instructions to make Paella:

  1. Buy skin on shrimp and peel off skin to boil with saffron to make stock. Prep all ingredients in bowls to make it easy..
  2. Oil the pan, cook chorizo until browned and juices and fat render out,remove when getting crispy. Brown chicken thighs. Get a good crust and it's ok if its not cooked all the way through. Remove chicken and chorizo. Return after step 2 is complete. Arrange even spaced in pan..
  3. Once chicken and chorizo is removed cook onions until translucent. Add the green bell pepper soften but dont cook all the way through..
  4. Once chicken and chorizo is removed cook onions until translucent. Add the green bell pepper soften but dont cook all the way through..
  5. Add chicken and chorizo back in. Cover with foil let simmer..
  6. All stock should get absorbed and rice should start to thicken. Cover with foil and let simmer once rice starts to soak up water and almost done add in shrimp, peas and lemon. (Peas not pictured).
  7. Remove from heat. Remove all cooked lemon. Garnish with fresh lemon cut to fit on the side. Serve and enjoy.
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While those with Spanish ancestry will have different versions of the dish, here's how to master his version. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Peel and devein shrimp, leaving tails intact; set aside. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.

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