Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 onion, diced
- 1 bell pepper, diced (½ red, ½ green)
- 4 cloves garlic, minced
- 3 roma tomatoes, finely diced
- 1 teaspoon paprika
- Pinch of saffron threads
- 5 cups chicken broth
- 4 boneless skinless chicken thighs, cut into pieces
- ½ lb jumbo shrimp, peeled
- 8 oz calamari rings
- 2 cups Spanish rice
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion, bell peppers, and garlic until translucent.
- Stir in chopped tomatoes, bay leaf, paprika, saffron, salt, and pepper; cook for five minutes.
- Add chicken pieces and rice; cook for one minute.
- Gradually pour in chicken broth without stirring; bring to a boil, then reduce heat to medium-low.
- After 15 minutes of cooking, gently place shrimp and calamari on top without stirring. Cook for an additional five minutes until liquid is absorbed.
- Remove from heat and let rest covered for ten minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 480
- Sugar: 6g
- Sodium: 730mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg