Another one dish recipe because we boaters LOVE simplicity when it comes to creating tasty but low maintenance meals onboard.
This paella dish has great flavour, a terrific combination of textures and is easy to create. Enjoy!
Ingredients & Method:
4 ounces chorizo, diced
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 tsp. salt 1/2 tsp. freshly ground black pepper
1 medium yellow onion, diced
1 red capsicum, cut into strips
2 garlic cloves, minced
2 cups white rice (preferably aborio or basmati)
5 cups low-sodium chicken broth
2 tsp. paprika
1 tsp. dried thyme
1 bay leaf
1 cup frozen green peas
1.2 pound medium shrimp, peeled and deveined
1 tbsp. freshly squeezed lemon juice
1/4 cup green onions, thinly sliced
+ Heat a large skillet over medium heat. Sauté chorizo until fat is rendered, about 5 minutes. + Let drain on a paper towel.
+ Season chicken with salt and pepper. Cook, stirring occasionally, until evenly browned, about 5 to 7 minutes.
+ Remove chicken, and add onion, red pepper, and garlic, and cook until tender, about 7 minutes. Stir in rice, and cook 2 minutes. Add broth, paprika, thyme, bay leaf, reserved chorizo and chicken, and additional salt and pepper to taste.
+ Bring to a low boil, then reduce heat to a low simmer. Cover, and let cook 10 minutes. Stir in peas, shrimp, and lemon juice. If the rice is looking dry, add ¼ cup water. Increase heat, cover, and let cook about 5 minutes. Sprinkle with green onions, and serve.