Spanish Paella with Shrimp and Chicken

Ingredients

• 1 1/2 cups short-grain Spanish rice
• 1 tsp saffron threads
• 1 1/2 lbs chicken thighs, boneless, skinless
• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 medium tomato, diced
• 1 cup peas, frozen
• 1/4 cup parsley, chopped
• 1 lemon, wedges for serving

Instructions

1. 1

   1. In a large paella pan or deep skillet, bring 3 cups of water to a boil. Add the saffron and rice, stir, and reduce heat to low. Simmer for 18-20 minutes, until rice is tender.

2. 2

   2. In a separate pan, season the chicken thighs with salt and pepper. Heat a few tablespoons of olive oil over medium-high heat and brown the chicken on both sides, about 3-4 minutes per side. Remove chicken and set aside.