Saffron Paella with Chicken and Shrimp
Chef Jason
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Spanish
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Hey there, it’s Chef Jason! Get ready to dive into a sizzling Saffron Paella with tender chicken and shrimp. We’re combining golden saffron-infused rice, juicy ButcherBox chicken thighs, and perfectly seared shrimp, all simmered together with a rich, tangy salmorra sauce. The dish is topped with vibrant asparagus and served with a squeeze of fresh lemon for that perfect zesty finish. And don’t forget—the crispy socarrat at the bottom of the pan is a must-try! 🍤🍗✨
Ingredients
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3 cups broth ❄
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½ cup water
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1 pinch saffron
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1 bunch asparagus ❄
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1 lemon
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1 pound ButcherBox boneless chicken thighs
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¼ cup olive oil
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1 packet Balinese Truffle Salt
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½ pound shrimp ❄
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4 ounces salmorra sauce ❄
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1 cup bomba rice
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Cutting board
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Knife
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Medium pot
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Wooden spoon
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½ cup measure
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Aluminum foil
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Paella pan or large saute pan
Mise en Place 🔪
Directions
Prep 🥒
In a medium pot over medium heat, stir together the chicken broth and ½ cup water. Bring to a boil, then remove from the heat add the saffron. Allow the saffron to bloom off the heat.
Meanwhile, snap off the woody ends of the asparagus. Slice off the tips, then slice the stalks into thin rounds.
Cut the lemon into wedges.
Dice the chicken into 1-inch pieces.
How to Cook 🍳
Heat the paella pan over medium-high heat.
Add half of the olive oil and heat until shimmering.
Season the chicken with Balinese Truffle Salt, then add to the hot oil. Brown on all sides and then remove the chicken from the pan and set aside.
Add the remaining olive oil to the pan and brown the shrimp, in its shell, on both sides. Remove from the pan and set aside.
Turn the heat to medium-low and add the salmorra. Stir for a few minutes to lightly brown the salmorra, then add the rice. Continue stirring until the rice is coated with the salmorra; about 2 minutes.
Add the hot stock to the pan, along with a pinch of Balinese Truffle Salt. Allow the rice to boil, stirring constantly, for 5 minutes.
Turn the heat down to maintain a gentle simmer. Spread the chicken on top of the rice, along with any of its juices.
Simmer for 13 minutes. Don't stir!
Top with the shrimp and asparagus. Turn the heat to medium-high and seal the pan with aluminum foil. Cook, covered in foil, for an additional 3 minutes.
Portion up the paella and enjoy with wedges of lemon! Don’t forget to scrape up the socarrat and share with everyone!
Recipe Video
Recipe Note
This includes a jar of our delicious salmorra sauce. We've shared the recipes below so you can recreate it in your own kitchen.
Salmorra Sauce
Ingredients
1 teaspoon olive oil
1 clove garlic, minced
16 ounces crushed tomatoes
1 teaspoon sugar
1 Ñora pepper
½ teaspoon smoked paprika
To taste Balinese Truffle Salt
To make
1. Heat the olive oil over medium low heat and gently saute the garlic until soft.
2. Add the tomatoes, smoked paprika, ñora pepper, sugar, and a pinch of Balinese Truffle Salt.
3. Gently simmer the salmorra sauce for 45 minutes.
4. Remove the sauce from the heat and adjust the seasoning with Balinese Truffle Salt.
5. Blend and reserve.