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Paella Valenciana with Chicken, Chorizo and Shrimp

The Organic Kitchen
  • 35 minutes
  • Serves 4

INGREDIENTS

4

Chicken thighs, boneless skinless

8 oz

Pork chorizo

8

Shrimp, raw

5

Artichoke hearts

1/4 cup

Flat leaf parsley

3 cloves

Garlic

1

Tomato, large

1

White or yellow onion, small

32 oz

Chicken broth

1/2 tsp

Black pepper, freshly ground

1 tsp

Paprika, smoked

1 tsp

Sea salt

10

Threads saffron, toasted

3 tbsp

Olive oil, extra virgin

2

Lemons quartered (for garnish and squeezing)

2 cups

Paella rice or "bomba"