How To Make Paella in the Oven
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Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup Arborio rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 cup frozen peas
- 8 chicken thighs, bone-in and skin-on
- 8 large shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
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Preheat the oven to 375°F (190°C).
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Heat the olive oil in a large oven-proof skillet or paella pan over medium heat. Add the onion, garlic, and bell peppers, and cook until the vegetables are softened, about 5 minutes.
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Add the rice, smoked paprika, and saffron threads to the skillet, and stir to coat the rice in the spices.
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Pour in the chicken broth and diced tomatoes, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
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Stir in the frozen peas, and nestle the chicken thighs and shrimp into the rice mixture. Season with salt and pepper.
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Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
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Remove from the oven and let the paella rest for 5 minutes before serving.
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Garnish with fresh parsley, and serve with lemon wedges for squeezing over the paella.
Nutrition
- Calories : 540kcal
- Total Fat : 21g
- Saturated Fat : 4g
- Cholesterol : 219mg
- Sodium : 947mg
- Total Carbohydrates : 57g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 31g
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