Paella Mixta

Ingredients - Serves 6

• Lemon wedges - For serving
• Frozen peas - 1 cup
• Tomatoes - 2, diced
• Chicken broth - 4 cups
• Saffron threads - 1/2 teaspoon
• Short-grain rice - 2 cups
• Garlic - 4 cloves, minced
• Bell peppers - 2, sliced
• Onion - 1, chopped
• Shrimp - 1/2 pound, peeled and deveined
• Spanish chorizo - 1/2 pound, sliced
• Chicken thighs - 6, bone-in
• Olive oil - 3 tablespoons

Let's Get Started

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chicken thighs and chorizo and cook until browned, about 10 minutes.
3. Add the shrimp and cook until pink, about 2 minutes. Remove the meats from the pan and set aside.
4. In the same pan, add the onion, bell peppers, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the rice and saffron to the pan and stir to coat the rice in the oil and vegetables.
6. Add the chicken broth and tomatoes and bring to a simmer.
7. Return the meats to the pan, cover, and simmer for 20 minutes.
8. Stir in the peas and cook for an additional 5 minutes.
9. Serve the paella hot with lemon wedges on the side.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 550
• Fat: 20g
• Carbs: 60g
• Protein: 30g
• Sodium: 1200mg
• Sugar: 5g