Ingredients:

  • 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked Spanish paprika
  • 1/2 tsp saffron threads, crushed
  • 2 cups Spanish Bomba rice
  • 4 cups low-sodium chicken broth, warm
  • 1 cup frozen peas
  • 1 tsp salt

Instructions:

  1. Heat the olive oil in a 12-15 inch wide stainless steel or carbon steel skillet over medium-high heat. Add the chicken pieces and sear until golden-brown and they reach an internal temperature of 165°F (74°C). Remove the chicken and set aside. In the same oil, sear the shrimp for 1 minute per side until pink and they reach an internal temperature of 145°F (63°C), then remove and set aside.
  2. Reduce heat to medium. Add the diced onion and red bell pepper, sautéing until softened and translucent. Stir in the minced garlic and smoked Spanish paprika, cooking for 60 seconds to avoid scorching the spice.
  3. Add the Spanish Bomba rice to the pan. Stir constantly for 2 minutes until the edges of the rice become translucent and the grains are coated in the seasoned oil.
  4. Pour in the warm chicken broth and stir in the crushed saffron and salt. Distribute the seared chicken evenly across the pan. Level the rice and do not stir again. Simmer over medium-low heat for 15–18 minutes until most of the liquid is absorbed.
  5. Increase the heat to medium-high for the final 2–3 minutes. Listen for a rhythmic crackling sound and smell for a nutty, toasted aroma to ensure the socarrat crust has formed. Gently press the seared shrimp and frozen peas into the top of the rice during the last 2 minutes of cooking.