Shrimp & Chicken Paella

Shrimp & Chicken Paella

Ken started researching paella back in high school with his advisor, Señor Herreros. He enjoyed trying different varieties during his time in Spain as an exchange student, and he continued to research and perfect his recipe for paella while serving it up for Chef’s Table at the Greenbrier Resort. Ken says, “Great paella takes my classical culinary skills and my BBQ background and blends them together so perfectly!”.


​​Photo by the inimitable Mark Boughton 

Paella

Yield: 8 servings 
1 1/2 tsp Saffron Threads
2 cups Water

1/4 cup Olive Oil

1/2 lb Pork Country Ribs, cut into 1″ chunks

1 tsp each Garlic Powder, Paprika, Salt and Pepper

1/2 lb Boneless, Skinless Chicken Thighs, diced

1 lb Mexican Chorizo, removed from casing

1 Large Onion, sliced

1 Red Bell Pepper, sliced

1 Bunch Scallions, white and green parts separated 

1 Jalapeño, minced

6 Garlic Cloves, minced

2 cups Medium-grain Rice

1/4 cup Dry White Wine

2 cups Chicken Stock or Broth

1 cup Frozen Green Peas, thawed

1 lb Large Shrimp

In a small pot, toast saffron threads over medium low heat until they become fragrant. Add two cups of water and bring to a simmer. Remove from heat and allow saffron to steep for 15 minutes.

Season pork rib chunks and chicken with garlic powder, paprika, salt and pepper. Heat olive oil in a paella pan over high heat and sear chicken and pork ribs well. Remove from pan and set aside. 

Add chorizo to pan and cook until browned. Add onion, bell pepper, white parts of the scallions, jalapeño and garlic. Sauté until vegetables soften. Add rice and stir well to combine. 

Pour saffron tea into rice mixture. Add reserved pork ribs, chicken, wine and stock. Top with peas. Arrange shrimp atop the paella and allow to cook uncovered over medium heat until rice has absorbed liquid and shrimp have cooked thoroughly. 

Slice green parts of scallions and sprinkle over finished paella. 

Watch the video below for step by step instructions:

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