Simplified Spanish Paella

Ingredients

• 45 ml (3 tbsp) or more of olive oil
• 4 boneless, skinless chicken breasts, cubed
• 1 onion, chopped
• 2 garlic cloves, germ removed and minced
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 3 tomatoes, diced
• 185 g (about 1 cup) paella rice
• 500 ml (2 cups) reduced sodium chicken broth
• 1 sachet of saffron or 6 to 8 threads
• 200 g large shrimp (16-20), peeled and tail on
• 400 g other seafood of choice (mussels, scallops, etc.)
• 150 g (1 cup) frozen green peas, thawed
• Salt and pepper to taste


Garnish

• Lemon wedges
• Fresh chopped parsley

Preparation

1. Preheat oven to 200°C (400°F).
2. In a large oven-safe skillet, heat a little olive oil over medium heat. Brown the chicken.
3. In the same skillet, add a little more olive oil, then sauté the onion and garlic. Add the peppers and tomatoes and sauté until tender.
4. Add the rice and stir for a few minutes.
5. Pour in the broth and add the saffron. Bring to a boil.
6. Add the shrimp and other seafood.
7. Bake in the oven for 20 minutes or until the seafood is cooked, the rice is tender and has absorbed almost all the liquid.
8. Add the green peas, salt and pepper, stir.
9. Garnish with lemon wedges and fresh chopped parsley before serving.

Enjoy! 🍤