Chicken and Shrimp Paella

Chicken and Shrimp Paella

If we're being honest, I would rather cook than bake anyday. I think cooking any savory dish is so forgiving and there is almost no way one could go wrong, versus baking... where literally EVERY measurement has to be precise (have you ever used more baking soda than a recipe needed? Or ever mismeasured your flour? D I S A S T E R.) With cooking, I believe you can throw everything and anything into a pot and it'll still taste good, and I think measuring really isn't something that's #1 on a cook's to-do list.

So, I decided to make a paella today. I've come across paellas on Instagram and a lot on television, but almost all of the ones I've seen utilize bacon or chorizo. And if you read my 'About Me' tab, you'd know that religiously, I stray away from pork products. 

But, because cooking is so forgiving, almost any type of protein can be substituted for pork. So I used my two favorite proteins: chicken and shrimp. This dish is so easy and the prep time is a matter of minutes. Waiting for it to actually cook through is the hardest part. 

You can customize this dish however way you'd like. The main components are your choice of protein, tomatoes, and rice. The thing you can't skip out on? Spices. That includes paprika, garlic powder, turmeric, and our favorite, salt and pepper. The spices really pull this dish together and make it so much more than any standard dinner dish. 

I used to think paella was intimidating, but upon watching enough of The Food Network and reading different recipes, I think it's embarrassing how easy it is to make paella. 

So next time you're in charge of dinner, make your own customized paella! You'll get all the props at the dinner table.

CHICKEN AND SHRIMP PAELLA

Serves: 5-8

INGREDIENTS:

- your 2 choices of protein (I used 2.5 chicken breasts, cut into large cubes, and about half a bag of shrimp)

- olive oil

- paprika, turmeric, salt, pepper, and garlic powder

- one onion, chopped

- 4 cloves of garlic, chopped

- 1 can of crushed tomatoes

- 1.5 cups of rice

- 2.5 cups of chicken broth

- 2 cans of corn

- thinly sliced baby potatoes (about 5)

TO MAKE:

1. In a very, very large saute pan, heat some olive oil. Season your proteins (separately) with the spices and olive oil and mix well. Add only the chicken to the heated olive oil and cook on medium heat for about 10 minutes.

2. Remove the chicken from the pan and set aside. Add some more olive oil, the chopped onion, and the chopped garlic and cook for about 5-7 minutes. I like to add more of the seasonings to the onion/garlic mix. 

3. Add the can of crushed tomatoes and mix well. Let everything simmer for about 5 minutes on medium-low heat. Add in the sliced potatoes. 

4. Add the rice and chicken broth and mix well. 

5. Add the chicken and shrimp and mix well again. Add in the corn.

6. On medium-low heat, allow the dish to simmer uncovered anywhere from 45 minutes-one hour. Basically, until there is little to no liquid left. Be sure to stir frequently to ensure the rice doesn't stick to the bottom of the pan.

7. Once almost all of the liquid is absorbed, add some fresh chopped parsley. Enjoy!

Deliciousness.