Spanish Paella with Chicken, Shrimp and Chorizo

Serving: 2

Preparation: 10 minutes

Cooking time: 45 minutes – 1 hr

Ingredients

• Chicken drumsticks: 5-6
• Shrimps: 150g
• Yellow onion: 1/2
• Garlic: 1 clove
• Arborio rice: 3/4 cup
• Chorizo: 45g (precut)
• Chicken concentrate: 3/4 tbsp + 3 cups of water
• Mango and lime salsa: 4 tbsp
• Sugar snap peas: 1 cup, chopped into 1cm width
• Smoked paprika: 1 tsp
• Cilantro: 10 sprigs, finely chopped
• Cherry tomatoes: 130g
• Salt and pepper for seasoning
• Basil: to garnish
• Cooking oil
• Lime: 1

Preparing

1. Preheat oven to 425 F
2. Finely chop 1/2 of the onion and garlic
3. Mix chicken concentrate with water
4. Prepare the shrimps. I used peeled and cooked shrimps to save time

Cooking the chicken

1. Wash and dry the chicken with paper towel and season with smoked paprika, salt, and pepper. Cook for 2-3 minutes on each side. Place on baking pan lined with parchment paper and bake for 25-35 minutes, or until completely cooked.

Cooking the rice

1. Drizzle some cooking oil into a large pan and add finely chopped onion and garlic with the chorizo. Cook for about 1 minute, until fragrant.
2. Add 3/4 cup of rice and salsa, stirring and cooking for 1 minute 
3. Pour in 2 cups of the chicken broth, reserving 1 cup. Season well with salt and pepper. Bring to a boil, cover and simmer for 25-30 minutes under low heat. Stir and add remaining broth if needed so rice is al dente. If you want a crust under the rice, don’t stir. 
4. Add cherry tomatoes and cover lid for the mentioned duration of time

Finishing the dish

• Place the chicken drumsticks into rice pan along with shrimps, cilantro, and sugar snap peas. May use peas for a softer texture and sugar peas for a nice crunch
• Cook for about 2 minutes, or until shrimp is no longer cold. If you over cook, shrimps will harden and overcook. If you use uncooked shrimps, cook for about 5 minutes, or until shrimp turns pink
• Zest lime over meal and squeeze some lime juice for a bright, citric taste
• Garnish with dry or fresh basil and ground pepper

Eat from pan or transfer to plate and enjoy!