Skillet Dinner Paella
If you can’t find saffron for this dish, look for a package of saffron rice in the ethnic food department in your supermarket. Substitute the same amount of saffron rice for long-grain rice.
Ingredients
- 1/4 teaspoon crumbled saffron threads
- 2 cups boiling chicken broth
- 1 tablespoon olive oil
- 1 small onion diced
- 1 garlic clove minced
- 6 ounces chorizo removed from casing and crumbled
- 1 boneless skinless chicken breast, cut into 1-inch pieces
- 1 cup long-grain rice
- 2 cups fresh asparagus cut into 1-inch lengths
- 8 ounces raw peeled shrimp
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Stir the saffron into the chicken broth in a heatproof bowl.
- Set aside 2 minutes for the saffron to soften.
- Meanwhile, heat the olive oil in a large nonstick sauté pan.
- Add the onion and garlic and sauté 2 minutes over high heat.
- Add the chorizo and chicken and sauté over high heat for 2 minutes, stirring frequently or until the chicken turns opaque and the chorizo no longer looks raw.
- Add the rice and stir.
- Add the asparagus, shrimp, salt, and pepper.
- Pour in the saffron and chicken broth, getting all the crumbled saffron into the pan.
- Bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and simmer the dish for 18 minutes or until the rice is tender, and the liquid is absorbed.