Easy Weeknight Paella

Paella is not really one of those dishes you're supposed to be able to whip up in under 30 minutes. When I was at culinary school, my first partner was this amazing classical guitarist who lived in New York but was originally from Spain. When we were assigned to make a large-scale meal to feed a crowd, she offered to make her rendition of paella. I remember how difficult it was to get the dish together as a team. Not only did we have to figure out how to work as a team but we had to put together a dish by following the lead of someone who was not yet a trained chef... and someone who was used to making this dish with her family's very specific traditions, local ingredients and equipment. All to say that the dish didn't really turn out as planned and I remember it being a little bit of a fiasco.

After flipping through one of my Spanish cookbooks that suggested making paella over an open fire using  rabbit, I stared at my non-stick pan and knew I would be going the easy route. My goal wasn't going to be incredible authenticity but rather comfort, fast. Here is my rendition!

Easy Weeknight Paella
Serves 4

Olive oil
knob of butter
1 onion, diced
3 garlic cloves, minced
1 cup long grain rice
Chicken stock
Pinch of saffron
1/4 tsp paprika
1 cup sliced chorizo
2 cups frozen shrimp, thawed and peeled
4 chicken thighs, cut into bite size pieces
1 cup frozen peas
Salt and freshly ground pepper
1 tbsp lemon juice

In pot over medium heat, add olive oil and butter. When butter start to foam, add onion and garlic. Cook until garlic and onion soften and turn golden brown, about 5 minutes. Add rice and toast, stirring, for 1 minute. Stir in saffron and paprika.

Cook according to package instructions, replacing water with chicken stock. In the meantime, in pan on medium heat, add drizzle of olive oil. Add chorizo, cook until golden and crispy, about 5 minutes; set aside. Add chicken thighs, cook until just cooked though. Stir in peas and shrimp; cook until shrimp just turns pink. Add rice and reserved chorizo; stir until combined. Stir in lemon juice. Enjoy!