Easy Chicken and Shrimp Paella

Name: Easy Chicken and Shrimp Paella
Prep time: 25 min
Total time: 40 min
Ingredients: 4 bone-in, skinless chicken thighs; 4 bone-in, skinless chicken drumsticks; Coarse salt and ground pepper; 2 tablespoons olive oil; 1 red bell pepper (ribs and seeds removed), thinly sliced; 1 link precooked Spanish chorizo, chopped (2 ounces); 0.5 small onion, chopped; 2 garlic cloves, minced; 1 can (14.5 ounces) diced tomatoes, in juice; 1 cup arborio rice; 1 can (14.5 ounces) reduced-sodium chicken broth; 1 box (10 ounces) frozen peas; 0.5 pound peeled and deveined frozen medium shrimp, thawed

By

Martha Stewart Editors

Updated on March 23, 2020

Prep Time:

25 mins

Total Time:

40 mins

Servings:

4

Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.

Ingredients

4 bone-in, skinless chicken thighs
4 bone-in, skinless chicken drumsticks
Coarse salt and ground pepper
2 tablespoons olive oil
1 red bell pepper (ribs and seeds removed), thinly sliced
1 link precooked Spanish chorizo, chopped (2 ounces)
½ small onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 cup arborio rice
1 can (14.5 ounces) reduced-sodium chicken broth
1 box (10 ounces) frozen peas
½ pound peeled and deveined frozen medium shrimp, thawed

Directions

Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.