Paella by Pressure Luck Cooking

chicken thighs, chorizo, shrimp, scallops, spanish onions, vegetable oil, butter, garlic, green bell pepper, red bell pepper, lemon, stewed tomatoes, saffron, turmeric, valencia rice, chicken broth, dry white wine, peas, dried parsley flakes


– 1 lb of boneless, skinless chicken thighs, cut into strips
– 1 lb of Chorizo sausage, sliced into little discs
– 1 lb of fresh or frozen (uncooked) shrimp, deveined (and skin/shell on or off depending on how you like it)
– 1 lb of fresh or frozen (uncooked) scallops
– 1 large Spanish onion, chopped
– 1/4 cup of vegetable oil
– 2 tbsp (1/4 stick) of salted butter
– 1 tbsp of crushed garlic
– 1 green bell pepper
– 1 red bell pepper
– 1 lemon, zested
– 14.5 oz can of stewed tomatoes, drained
– 1 pinch (a few strands) of saffron
– 1 tsp of turmeric
– 2 cups (12 oz package) or Valencia rice (just make sure you use a short grain rice)
– 3.5 cups of chicken broth
– 1/2 cup of a dry white wine (drinking or cooking wine is fine)
– 1 cup of frozen peas
– A few dashes of pepper
– Dried parsley flakes for topping (optional)


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