Ingredients
- chicken thigh 400.0 g
- shrimps 200.0 g
- scampi 200.0 g
- smoked paprika 1.0 tsp
- kosher salt 1.0 tsp
- ground black pepper 0.5 tsp
- olive oil 30.0 ml
- lemon 1.0 pcs
- parsley 10.0 g
- white rice 400.0 g
- green beans 150.0 g
- onion 100.0 g
- garlic 15.0 g
- tomatoes 200.0 g
- Chicken Bouillon Cube 2.0 pcs
- Water 800.0 ml
- Saffron Threads 0.5 tsp
- ground turmeric 0.5 tsp
Cooking Instructions
Clean the shrimps and scampi, leaving the tails on if preferred, and cut the chicken thighs into 3cm bite-sized chunks.
Finely chop the fresh parsley and cut the lemon into six uniform wedges for the final garnish.
In a small bowl, toss the chicken pieces with half of the smoked paprika, salt, and black pepper until evenly coated.
Heat 15ml of olive oil in a wide paella pan or large flat-bottomed skillet over medium-high heat.
[SAFETY] Add the chicken pieces to the pan and sear until golden brown and fully cooked through (about 6-8 minutes), then remove and set aside.
[SAFETY] Add the remaining olive oil to the pan and sear the shrimps and scampi until they turn opaque and pink (2-3 minutes), then set aside.
Keep the seared proteins on a warm plate covered loosely with foil while you prepare the rice base.
Finely dice the onion, mince the garlic cloves, and core and chop the tomatoes. Trim the ends of the green beans and cut into small pieces.
In a separate pot, dissolve the chicken bouillon cubes in boiling water and add the saffron threads and turmeric to infuse the liquid.
Using the same paella pan, sauté the onion and green beans over medium heat until the onion becomes translucent.
Stir in the minced garlic and chopped tomatoes, cooking until the tomatoes break down into a thick, concentrated sofrito paste.
Add the white rice to the pan and stir for 2 minutes to toast the grains and coat them thoroughly in the vegetable oil mixture.
Pour in the hot saffron-infused bouillon; spread the rice evenly across the pan but do not stir it again to ensure the 'socarrat' crust develops.
Simmer the rice on low heat for 15-18 minutes until most of the liquid is absorbed and the grains are tender.
Arrange the chicken, shrimps, and scampi on top of the cooked rice, garnish with lemon wedges and parsley, and rest for 5 minutes.