Spanish Paella
A classic Spanish dish made with saffron-infused rice, seafood, and chicken. This recipe serves four and is perfect for a weeknight dinner.
Ingredients
- ●1 cup Spanish rice
- ●1 can Artichoke heartsdrained and chopped
- ●1 pound Chicken breastcut into bite-sized pieces
- ●1 pound Shrimppeeled and deveined
- ●2 tablespoons Hummusfor serving
- ●2 cups Austere brothchicken or vegetable broth
- ●1/2 teaspoon Saffrondried
- ●1/2 teaspoon Smoked paprikaoptional
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Pepperto taste
Instructions
- 1
Heat the austere broth in a large paella pan over medium-high heat.
- 2
Add the saffron and smoked paprika (if using). Stir to combine.
- 3
Add the chicken to the pan and cook until browned, about 5 minutes.
- 4
Add the shrimp to the pan and cook until pink, about 3 minutes.
- 5
Add the artichoke hearts to the pan and cook for 1 minute.
- 6
Stir in the hummus and cook for 1 minute.
- 7
Add the Spanish rice to the pan and stir to combine.
- 8
Cook the paella for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with chopped fresh parsley (if desired).
- 11
Serve the hummus on the side for dipping.