Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 ½ cups Arborio or short-grain rice
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads (optional)
- 3 cups chicken or vegetable broth
- ½ pound shrimp, peeled and deveined
- ½ pound boneless chicken thighs, cut into bite-sized pieces
- ½ cup frozen peas
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet or paella pan over medium heat. Add diced onion and cook until softened, about 3 minutes.
- Stir in garlic, bell pepper, and cherry tomatoes, cooking for another 2 minutes.
- Add rice, smoked paprika, and saffron threads (if using). Stir to coat the rice with oil and seasonings.
- Pour in the broth and bring to a simmer. Reduce heat to low, cover, and let cook for 15 minutes, stirring occasionally.
- Nestle the shrimp and chicken into the rice, then cover and cook for another 10 minutes, until the chicken is cooked through and shrimp turns pink.
- Stir in frozen peas and season with salt and pepper. Let cook for 2 more minutes.
- Remove from heat, garnish with fresh parsley, and serve with lemon wedges. Enjoy!