Paella-Style Rice with Chicken & Shrimp
with chorizo, lemon & green beans
This recipe is inspired by paella, a Valencian rice dish. Did you know that paella is traditionally cooked over a fire made using logs from the wood of an orange tree?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Bell pepper
1 teaspoon
Ground turmeric
½
Tomato paste
75 g
Risotto rice
½ piece
Lemon
60 g
Shrimp
(Contains: Schaaldieren)
25 g
Diced chorizo
¼ piece
Carrot
½ piece
Red onion
40 g
Green beans
100 g
Chicken thigh strips
1.5 teaspoon
Smoked paprika
½ piece
Garlic
Not included in your delivery
1 tablespoon
Olive oil
400 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Cut the carrot into thin crescents. Chop the bell pepper into strips. Discard the tips of the green beans and then cut into thirds.
Heat half of the olive oil in a large wok or deep frying pan over medium heat. Fry the onion, garlic and carrot with the turmeric and the smoked paprika for 3 minutes, then stir in the bell pepper and fry for 2 more minutes. Season with salt and pepper.
Add the tomato paste and fry for 1 minute, then add the risotto rice and 350ml stock per person (you will use the rest of the stock later). Bring to a boil. Allow the rice to cook gently for 15 minutes, covered, stirring regularly. Add the green beans and cook for 12 more minutes.
Cut the lemon into wedges. Pat the shrimp dry with kitchen paper. Heat the rest of the olive oil in a frying pan over high heat and fry the chicken with the chorizo and the shrimp for 3 minutes (see Tip).
Tip: the proteins don't need to be done yet as they'll finish cooking later in the paella.
Remove the lid and stir in the rest of the stock, then transfer the shrimp, chicken and chorizo to the paella, along with their cooking juices. Mix well and allow to cook gently for 3 more minutes, or until the chicken and shrimp are done. Season to taste with salt and pepper.
Serve the paella on plates and squeeze over 1 lemon wedge per person. Serve the rest of the lemon wedges alongside.
