Savannah Paella

Savannah Paella

This Savannah Paella is a meal-in-one dish full of shrimp, meats, and saffron-flavored rice.

Savannah Paella
Makes about 6 to 8 servings
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Ingredients
  1. 1 tablespoon smoked paprika
  2. ¼ teaspoon salt
  3. ¼ teaspoon ground black pepper
  4. 6 chicken thighs
  5. ¼ cup olive oil
  6. 3 chorizo sausage links, cut into 2-inch pieces
  7. 2 medium yellow onions, chopped
  8. 1 red bell pepper, chopped
  9. 2 (14.5-ounce) cans petite diced tomatoes
  10. 4 cloves garlic, minced
  11. 2 (10-ounce) packages saffron-flavored yellow rice
  12. ¼ teaspoon crushed saffron threads
  13. 1 (32-ounce) container plus
  14. 1 (14-ounce) can low-sodium chicken broth
  15. 1 (8-ounce) bottle clam juice
  16. ½ cup chopped fresh parsley
  17. 1 tablespoon fresh lemon juice
  18. 1 pound large fresh shrimp, peeled (tails left on)
  19. ¾ cup frozen green peas, thawed
  20. Garnish: chopped fresh parsley
Instructions
  1. In a shallow dish, combine paprika, salt, and pepper. Rub mixture evenly over chicken thighs.
  2. In a large deep skillet, heat olive oil over medium-high heat. Add chicken, and cook for 3 to 4 minutes per side or until golden brown. Add chorizo, and cook for 8 to 10 minutes, turning occasionally. Remove chicken and sausage from pan; drain on paper towels.
  3. Reduce heat to medium. Add onion, bell pepper, tomatoes, and garlic; cook for 5 to 6 minutes, stirring occasionally, or until vegetables are tender. Add rice, stirring to combine. Stir in saffron. Add broth, clam juice, parsley, and juice, stirring to combine. Bring to a boil; reduce heat and simmer, stirring occasionally, for 10 minutes. Add cooked chicken, chorizo, and shrimp, stirring gently to combine. Cook for 10 to 15 minutes, or until rice is tender. Sprinkle peas evenly over paella, and cook for 5 minutes. Garnish with fresh parsley, if desired. Serve immediately.
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