One Pan Paella

Updated at: Thu, 17 Aug 2023 06:35:29 GMT

Step 1

Cubed chicken and season with salt and paprika. Do the same with the shrimp and set aside.

Step 2

In a pan, add olive oil and once heated add the bell pepper and onion, saute until translucent and salt as you go.

Step 3

Add a half inch layer of chicken stock all over and bring to a low simmer. Add the bomba rice in an even layer, making sure all of the rice is covered, if some looks dry, add more stock in that area. Season with salt all over, saffron, and paprika. Bring to a simmer and let cook. At this point we dont really want to move the rice around, we want to let it stay still in an even layer and let cook to form the crunchy bottom - the socarrat. As needed, add stock to the places the rice starts to look dry as it absorbs the stock. You will most likely have to add a little bit of stock 5-6 times as the rice cooks.

Step 4

Once the rice is halfway cooked, around 10-15 minutes, add the chicken thighs all over, tucking into the rice. Keep adding stock when necessary. Once the rice is almost fully cooked, should be barely white in the middle and al dente, add your shrimp all over and cover with foil for 5-8 minutes.

Step 5

Uncover and continue cooking for 5-10 minutes to make sure all the liquid is gone and the bottom crust of the rice forms, once the crust forms, take it off heat and serve.

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