Chicken and Shrimp Paella-Style Rice

Ingredients

• 500 gboneless skinless chicken thighs
• 300 graw shrimp, peeled
• 300 gdry long-grain white or basmati rice
• 900 mllow-sodium chicken broth
• 2red bell peppers
• 1medium onion
• 3cloves garlic
• ¼can (796 ml) diced tomatoes
• 2¼ tspsmoked paprika
• ¾ tspground turmeric
• 150 gfrozen green peas
• 1¼ tbspextra-virgin olive oil
• 1¼ tbsplemon juice
• 10 gfresh parsley

Method

1. Cut the chicken thighs into bite-sized pieces. Dice the onion and peppers and mince the garlic.

2. Heat the oil in a large, wide skillet or paella pan over medium-high heat. Brown the chicken for about 6 minutes, turning once.

   6 min timer

3. Add the onion, peppers, garlic, smoked paprika and turmeric and cook for 4 minutes, stirring, until the vegetables soften.

   4 min timer

4. Stir in the rinsed rice and diced tomatoes, then pour in the broth and spread the rice evenly.

5. Bring to a boil, then lower to medium-low and simmer without stirring for 18 minutes, until most of the liquid is absorbed.

   18 min timer

6. Press the shrimp and peas into the rice, cover with a lid or foil and cook 6 minutes, until the shrimp are pink and opaque and the chicken reaches 74°C (165°F).

   6 min timer

7. Squeeze over the lemon juice and scatter with parsley. Let it sit 5 minutes before serving.

Storing and reheating

Keeps 3 days.