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10-15 threads Spanish Saffron*
¼ cup hot water
2 Tbsp avocado oil
1 lb boneless, skinless chicken thighs
8 oz cured Spanish Chorizo, sliced
3 bay leaves
1 Tbsp Paella Seasoning*
1 medium tomato, diced
1 medium yellow onion, diced
4 cups low sodium chicken stock or broth
2 cups Bomba Rice*
8 oz frozen peas
8 oz small raw shrimp, peeled and deveined
1 lemon, sliced thin

Crush saffron threads and put them in a dish with ¼ cup hot water to steep for about 15 minutes.  In a paella pan or large flat skillet, heat the Avocado Oil to medium high heat and add the chicken.  After about 2-3 minutes, add the Chorizo and continue cooking another 2-3 minutes.

Add the Paella Seasoning, bay leaves, tomatoes and onions to the pan and cook until the onions soften, about 5-6 minutesAdd the Bomba Rice and toast, about 2-3 minutes.  Add the Saffron along with the water and the chicken broth, increase heat to high and bring to a boil.

Cover the pan, reduce the heat to medium, and simmer for 10 minutes.  Stir in the shrimp and peas and cover for 5 minutes more.  Remove from the bay leaves, add the lemon slices and serve.


*Available at Zest!



Valencia Paella

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