Paella | DeliciousBitesofLife

My Weirdo Take On Paella

3 oz. boneless, skinless chicken breast

1.5 oz. (about 3) shrimp

1/2 link andouille sausage

1 tsp. olive oil

1/4 of a ripe tomato

1/4 of a large tomato

1/4 of a red bell pepper

2 cloves garlic

1/4 cup dry medium grain rice

1/2 tsp. saffron

1 tbsp. paprika

1 tbsp. sea salt

1 tsp. freshly ground black pepper

1 cup store-bought chicken broth

Heat a large pan high heat, test the heat of the oil by dropping in one piece of chicken, if it sizzles, the pan is hot enough & you can add in your chicken and sausage. Cook the chicken thoroughly and until browned, the sausage tastes extra good if it's crispy!
Add in the onion & bell pepper and decrease heat slightly, cook until slightly tender.
Add the garlic and tomatoes to the pan, cook until just fragrant.
Pour the rinsed rice and chicken broth into the pan, scraping along the bottom (the chicken broth should help to deglaze the pan).
Top pan off with the spices, stir once more to mix in, reduce the heat to medium-low and cook for the amount of time listed on the rice packaging. Typically 15-20 minutes.

I like to get all of my chopping & measuring out of the way first thing, so when I'm cooking, all that I need to do is grab my prep bow.

cut your chicken into 1/2 inch cubes
peel and devein the shrimp, it's your choice if you want to remove the tails
slice the sausage into thin circles
Mince or use a garlic press to crush the cloves of garlic
dice the tomato, onion, & bell pepper
thoroughly rinse your rice! This is a super important step if you want your rice to come out nice and fluff. You can do this using a strainer and cold tap water.