Paella for Two | America's Test Kitchen

Name: Paella for Two | America's Test Kitchen
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 small onion, chopped; 1/4 cup dry white wine; 1 tablespoon tomato paste; 2 garlic cloves, minced; 1/2 teaspoon smoked paprika; 1 bay leaf; 3/4 cup Valencia or Arborio rice; 8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; Salt and pepper; 2½౼2¾ cups chicken broth; 3 ounces Spanish dry-cured chorizo sausage, cut into 1/2-inch chunks; Pinch saffron threads (optional); 6 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 2 teaspoons minced fresh parsley; Lemon wedges

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Paella, with its long list of ingredients, can be a production. But does it have to be?

Keywords

Main Courses
Fish & Seafood
Rice
For Two
ATK Staff Pick

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped
1/4 cup dry white wine
1 tablespoon tomato paste
2 garlic cloves, minced
1/2 teaspoon smoked paprika
1 bay leaf
3/4 cup Valencia or Arborio rice
8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
Salt and pepper
2½౼2¾ cups chicken broth
3 ounces Spanish dry-cured chorizo sausage, cut into 1/2-inch chunks
Pinch saffron threads (optional)
6 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
2 teaspoons minced fresh parsley
Lemon wedges