One Pan Paella
I saw this recipe on a commercial for Better Than Boullion and it looked so good I thought I'd copy it here. As I work with it I'll update the recipe with some more personal touches.
Paella is a Valencian/Catalan word, which derives from the Old French word paelle for frying pan, which in turn comes from the Latin word patella for pan.
The word paella is also related to paila used in many Latin American countries. Paila in the Spanish language of Latin America refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving.
The Latin root patella from which paella derives is also akin to the modern French poêle, the Italian padella and the Old Spanish padilla.
- 4 bone-in, skin-on chicken thighs
- 2 tbs Better Than Bouillon Roasted Chicken Base
- 1/2 tsp pepper
- 2 tbs olive oil
- 1 cup Spanish rice (Recipe here)
- 2 tomatoes, quartered
- 1 small onion, chopped
- 2 cloves garlic
- 1 pinch saffron threads
- 12 oz peeled and deveined shrimp, tail-on (21-25 count)
- 1 small red pepper, cored, seeded and cut into matchsticks
- ½ cup frozen peas
- 2 tbsp finely chopped fresh parsley (optional)
What To Do With Them
- Season chicken with 1 tsp chicken base and pepper. Heat oil in a skillet over medium heat. Cook chicken for 3 to 5 minutes per side or until browned all over. Transfer to a plate.
- Stir in rice; cook, stirring occasionally, for 3 to 5 minutes or until well coated. Meanwhile, in a blender, mix tomatoes, onion, and garlic until smooth. Add tomato mixture, remaining chicken base, 2 cups water, and saffron to skillet; bring to boil.
- Return chicken to pan. Reduce heat to medium-low. Cover and cook for 10 to 15 minutes. Add shrimp, red peppers and peas. Cover and continue to cook for 8 to 10 minutes, or until rice absorbs all of the liquid, chicken is cooked through and rice is tender. Remove from heat and let rest for 5 minutes.
- Sprinkle with parsley before serving if desired.