Chicken and Shrimp Paella
2 large chicken breasts cut into small chunks (not too small, like for stir fry)
2T olive oil
Salt and Pepper
Heat oil in wide deep pan over medium high heat. Add chicken and brown, this might take 5 or 6 minutes. Remove chicken from pan.
Add to pan and cook
1 lb chorizo or other spicy sausage, cooked and sliced in small pieces (Public only has Choricuo which the label said was Cuban, but I figured it was close enough.)
I medium yellow onion diced
1 large bell pepper diced
2 teaspoon garlic, minced (if you haven’t discovered minced garlic in the jar, I recommend trying it. No more bad garlic going to waste in the pantry)
1 can (14.5 oz) diced tomatoes, undrained or tomato sauce
1 packet Vigo flavoring and coloring (You could add your own paprika and saffron, but this worked well, no measuring, and no expensive saffron threads to worry about.)
Cook, stirring occasionally, until most of the liquid evaporates (if someone in your house doesn’t like big tomato pieces, give the tomatoes a whirl in the blender first. If you do this, it is harder to tell that the liquid has cooked down, but basically the tomatoes will get thicker.)
1 cup Arborio (short grain) rice—I used Mahatma Valencia Rice (which doesn’t actually say arborio, but is short grain rice)
Cook, stirring until rice is translucent, about 1 to 2 minutes.
16 oz chicken broth and chicken pieces, bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes.
Add 1 lb shrimp (peeled and deveined), pushing down into liquid to cover (traditionally, here you would add peas (the original recipe called for one small box of frozen peas, but my husband doesn’t like them, so I left them out). Replace lid and cook 4 to 6 minutes longer. Eat! and then, because it is sooooooooooooooooooo good, eat some more and then eat leftover the next day. (This makes a lot of food for 2 people.)
Pairs Well With
adapted from Everyday Food