High Fructose Corn Syrup Free Saffron Rice Paella with Shrimp & Chicken
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.5(21)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the paella
- ¼ tsp saffron threads
- ¼ cup warm water
- 1 ½ lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 3 tbsp garlic-infused olive oil, divided
- 1 lb large shrimp, peeled and deveined
- 4 scallions, green tops only, thinly sliced
- 1 medium red bell pepper, diced
- 2 medium tomatoes, grated or finely chopped (about ¾ cup)
- 1 tsp smoked paprika
- 1 ½ cups bomba rice or medium-grain white rice
- 3 cups chicken broth
- ½ cup dry white wine
- ½ cup jarred roasted red peppers, drained and sliced
- ½ cup frozen peas, thawed (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for 10 minutes while you prepare the remaining ingredients.
- 2
Preheat the oven to 400°F (205°C). Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and 1/4 tsp of the pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!