INGREDIENTS
- 1 lb chicken thighs boneless, skinless, cubed
- 1 red bell pepper seeded and cut into large dice
- 1 onion diced
- 2 garlic cloves chopped
- 2 Tbsp olive oil
- 1 Tbsp tomato paste
- 2 tsp sweet smoked paprika
- 1 tsp salt
- lemon wedges for serving
Rice
- 3 cups chicken broth
- 1 cup dry white wine
- 1/4 tsp saffron
- 1 ½ cups paella rice rinsed and drained
- 1 ½ cups frozen green peas
Shrimp
- 3/4 lb raw medium shrimp (20-40) shelled and deveined
- 1 Tbsp olive oil
METHOD
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a bowl, combine all of the ingredients. Season with pepper. Spread out on a non-stick sheet pan.
- Bake for 15 minutes or until the chicken is starting to brown.
- Meanwhile, in a large pot, bring the broth, wine and saffron to a boil.
- Add the rice. Season with salt. Simmer over medium-low heat for 15 minute or until the rice is al dente and has absorbed almost all the the liquid, stirring often.
- In another bowl, toss the shrimp with oil. Season with salt and pepper.
- Spread over rice on the sheet pan. Bake for 10 minutes or until shrimp are cooked through.
- Garnish with lemon wedges. Serve immediately
