How to Make Shrimp and Chicken Paella
Step #1: Using an 18″ paella pan, heat three-quarters of the oil over medium-high heat (saving a little for later) and add the chicken pieces. Allow the chicken to brown and sauté until completely cooked, then remove it from the pan. For meals, my favorite Spanish food, by far, was the variety of paella I tried. I ate chicken and pepper paella, seafood paella, and vegetable paella. I knew we would have to eat paella again. It is traditional to eat paella directly from the pan, but since I use a large paella pan, it seems more acceptable to serve it in dishes. If you don’t own a paella pan, then please read this guide on how to choose the best paella pan for you so you get the right size, material, and type. The key to authentic paella is the use of short-grain rice, like Calasparra or Bomba rice, which absorbs flavors while staying firm. A pinch saffron can add a distinctive golden color and subtle aroma to the Paella. Paella is often cooked over an open flame. This allows the rice to form a crusty bottom layer called “socarrat,” which is highly prized for its crispy texture and rich flavor. Step #2: Add the remaining oil, onion, and garlic to the paella pan and saute for 3-4 minutes, slightly browning the onions. Step #3: Add the carrots and cook for an additional 3-4 minutes. Step #4: Add the broth, rice, and saffron to the onion, garlic, and carrots, and stir once, just enough to distribute the rice evenly in the pan. Step #5: Reduce heat to low, cover with aluminum foil, and simmer for 10 minutes. Step #6: Remove the foil cover and set aside. Place the broccoli florets, asparagus, shrimp, and cooked chicken on top of the rice mixture, arranging them evenly. Step #7: Re-cover with aluminum foil and simmer for an additional 15 minutes, until the rice is tender and the broth has been absorbed. Step #8: Remove the pan from heat and add salt and pepper to taste. To reheat, use a skillet over medium heat, adding a splash of broth or water to prevent dryness. Alternatively, microwave in a covered dish, stirring occasionally, until thoroughly heated.
