This version of Paella cooks in the oven with very little attention. Unlike traditional Paella cooked on the stovetop which needs much more diligence to pull off successfully.
With a little bit of prep work, you will be free to enjoy conversation and cocktails with family or close friends without worry. Dinner will be quietly cooking in the kitchen.
Imagine walking to the table with this show-stopping beauty. Paired with a nice crisp salad dressed simply with good olive oil and a splash of lemon, and dinner is ready.
You made it look so effortless honey.
- 8 oz chorizo sausage, chopped into coins
- 3 Tbsp olive oil, divided
- 1 lb shrimp 21/25 count, thawed if frozen, peeled and deveined tail intact
- 2 medium leeks, washed well and chopped
- 2 bell peppers, I used orange chopped
- 4 cloves garlic, chopped
- 2 Tablespoons smoked paprika
- 3 bay leaves
- large pinch of saffron
- 3 cups bomba rice, or other short grain rice
- 6 1/2 cups chicken or vegetable stock, warmed
- 1 1/2 to 2 lbs chicken breast cubed
- 1 cup cherry tomatoes halved
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
- lemon wedges for serving
Heat your oven to 400 degrees with rack set in center.
Place a large (I used a 15" cast iron) skillet over med-high heat, once heated through add 1 Tbsp of olive oil and scatter the chorizo.
Cook until nicely browned, remove and set aside.
Leaving the resulting oil in pan cook your shrimp briefly on each side, just until they begin to turn pink but certainly not cook through, remove and set aside.
Add leeks and bell pepper to pan, season with some salt and pepper and cook until leeks soft but not browned.
In the meantime halve the tomatoes and place in a bowl, drizzle with olive oil and 1 tsp of sea salt and a few grinds of pepper, set aside for now.
Now to the leeks add the chopped garlic, paprika, bay leaves, saffron and rice and cook stirring for about 1-2 minutes.
Pour in the warmed stock, nestle in the cubed chicken and reserved chorizo, cover with foil and place in preheated oven for 20 minutes.
Remove from oven and add par cooked shrimp, halved tomatoes and peas, pushing them down into the rice mixture, cover with foil again.
Place back into oven an additional 5 minutes .
Remove from oven and sprinkle with chopped parsley and add juice of 2 lemons all over the top.
Taste for seasoning, add more salt if needed and serve.
Note: I prepared the recipe to the stage of the cooked leeks, enjoyed cocktails then excused myself 15 mins into drinks reheated the skillet continued with the recipe as written with a timer at hand. Looked quite effortless for such fabulous results.
Also, recipe could be halved for 4-6 servings easily.