Arroz espanhol com frango e camarão

Ingredientes

• 1 tbsp olive oil
• 1/2 onion (chopped)
• 2 cloves garlic
• 4 skinless and boneless chicken thighs (cut into bite-sized pieces)
• 100 g / 1/4 cup cured Spanish chorizo (chopped)
• 225 g / 1 cup shrimp
• 10 g / 1/4 cup fresh flat leaf parsley (chopped)
• 1/2 lemon (juice only)
• 185 g / 1 cup paella rice
• 500 ml / 2 cups chicken stock
• 1 tsp saffron threads (a pinch)
• 40 g / 1/4 cup frozen peas
• salt to taste

Modo de preparo

1. 1

   Cook chopped chorizo in olive oil over medium heat for 2 minutes until slightly browned and the oil is coloured orange. Add chopped onions and cook for 5 minutes over low heat, then add chicken and a pinch of salt. (Do not oversalt as chorizo is salty and so is chicken stock) Cook for 5 minutes until chicken is mostly done, add minced garlic and parsley and cook while stirring for 30 seconds.

2. 2

   Then add rice and stir until the rice is evenly coated in oil for a minute or so, add chicken stock, saffron threads and lemon juice, stir to combine and bring to a boil, lower the heat, cover with a lid and cook for 15 minutes. Check for doneness. You might want to cook a few minutes longer is rice is not done or uncover if there is still too much liquid.

3. 3

   Add peas and stir lightly, then top with shrimp, cover and cook for 5 minutes longer. By the end, the liquid should be entirely absorbed by the rice and rice is tender but not mushy.

4. 4

   Taste and add more salt if needed. Serve with lemon wedges.