medium tomatoes (minced)
medium onion (minced)
cups chicken broth
cups short grain rice
red pepper (sliced into strips)
tbsp parsley (chopped)
tbsp Noor Oil
salt to taste
chicken legs and thighs (cut in half)
jumbo shrimps (cleaned and deveined)
Spanish chicken chorizo sausage (cut into ½ inch thick slices)
cloves garlic (minced)
Drawing its origins in Valencia, this traditional rice dish from Spain is a kitchen classic the world over.
Marinate chicken pieces with salt, pepper and lemon juice and keep aside for 10 minutes.
Soak saffron in warm water and keep aside for 15 minutes.
Heat Noor Oil on medium heat in an 18 inch Paella. Add chicken, shrimp and chorizo and stir fry for 5 minutes.
Transfer the shrimp alone to a plate to be used later.
To the pan of chicken and chorizo, add garlic, red pepper, paprika, tomatoes and onions and keep stirring till the onions soften well. To this add the saffron water and chicken broth, season with salt and bring it to boil.
Now add rice gently and let it get soaked in the broth. Cook on medium till the rice absorbs most of the liquid.
When 3/4th of the liquid is absorbed add the shrimps and cook till the broth is totally absorbed into the rice. Now put the heat on high for 1 minute before taking the pan off the heat.
Sprinkle chopped parsley on top and serve hot!