One Pan Paella

Paella is one of my favorite meals of all time, but you see most recipes needing to be used in a giant paella pan, when most of the time you are only cooking for 2-4. Here is my recipe for one pan paella that is perfect for 2 people, and can easily be doubled for 4 people.

Ingredients:

• 2 boneless skinless chicken thighs, cubed
• 6-8 shrimp, cleaned and tails off
• 1/2 onion, chopped
• 1 bell pepper, chopped
• salt
• spanish paprika, or smoked paprika
• olive oil
• chicken stock as needed – roughly 1 quart
• 1 cup bomba / paella rice
• 3 pinches of saffron

Preparation:

STEP 1.

Cubed chicken and season with salt and paprika. Do the same with the shrimp and set aside.

STEP 2.

In a pan, add olive oil and once heated add the bell pepper and onion, saute until translucent and salt as you go.

STEP 3.

Add a half inch layer of chicken stock all over and bring to a low simmer. Add the bomba rice in an even layer, making sure all of the rice is covered, if some looks dry, add more stock in that area. Season with salt all over, saffron, and paprika. Bring to a simmer and let cook. At this point we dont really want to move the rice around, we want to let it stay still in an even layer and let cook to form the crunchy bottom – the socarrat. As needed, add stock to the places the rice starts to look dry as it absorbs the stock. You will most likely have to add a little bit of stock 5-6 times as the rice cooks.

STEP 4.

Once the rice is halfway cooked, around 10-15 minutes, add the chicken thighs all over, tucking into the rice. Keep adding stock when necessary. Once the rice is almost fully cooked, should be barely white in the middle and al dente, add your shrimp all over and cover with foil for 5-8 minutes.

STEP 5.

Uncover and continue cooking for 5-10 minutes to make sure all the liquid is gone and the bottom crust of the rice forms, once the crust forms, take it off heat and serve.