Chicken Paella & Garlic Shrimp Tapas
with Dark Meat Chicken, Prosciutto, Pan Con Tomate & Arugula Salad
For this sumptuous Spanish feast, enjoy hearty paella with dark meat chicken, bell pepper, sweet peas, and tons of aromatics and smoky spices (plus that iconic crispy crust). Finish it with tangy red pepper crema, and serve with peppery arugula salad, garlicky sautéed shrimp, prosciutto, crostini, and homemade fresh tomato sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 clove
Garlic
1 unit
Lemon
1 unit
Bell Pepper
2 unit
Tomato
2 tablespoon
Savory Paprika Blend
6 unit
Chicken Stock Concentrate
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Peas
2 teaspoon
Honey
4 ounce
Arugula
2 ounce
Prosciutto
4 unit
Demi-Baguette
(Contains: Soy, Wheat)
5 teaspoon
Sherry Vinegar
6 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1.5 cup
Arborio Rice
10 ounce
Diced Skinless Dark Meat Chicken
Not included in your delivery
Olive Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and mince garlic. Quarter lemon. Halve, core, and thinly slice bell pepper into strips. Grate tomatoes on the largest holes of a box grater over a small bowl. (TIP: Trim stem ends from tomatoes to make grating easier!) Add juice from one lemon wedge and a pinch of garlic; season with ½ tsp salt and a pinch of pepper. Stir to combine; set aside, stirring occasionally. (You’ll finish the sauce in Step 7.)
Slice baguettes crosswise into 8-10 rounds each. Spread rounds out on a baking sheet; drizzle with olive oil and season with salt and pepper. Toast on top rack until golden brown, 5-10 minutes.
Reserve 1 tsp Savory Paprika Blend in a small bowl; set aside. (You’ll use it in Step 4.) Melt 1 TBSP butter and a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until softened, 2-3 minutes. Open package of chicken* and drain off any excess liquid. Add chicken, half the remaining garlic, remaining Savory Paprika Blend, and a big pinch of salt to pan; stir to combine. Cook, stirring occasionally, until chicken begins to brown, 2-3 minutes. Stir in rice. Cook, stirring frequently, chicken is cooked through, 2 minutes more. Add 4 cups water and stock concentrates; stir to combine. Bring to a boil, then cover and cook 10 minutes. (You’ll finish the paella in Step 5.)
While rice cooks, rinse shrimp* under cold water, then pat dry with paper towels. In a medium pan, combine remaining garlic, reserved Savory Paprika Blend, and 3 TBSP olive oil. Heat pan over medium heat. Cook, stirring frequently, until spices are fragrant and garlic is bubbling, 3-4 minutes. TIP: Keep an eye on the garlic! If it begins to brown too quickly, reduce heat to low. Add shrimp to pan with garlic oil. Cook, stirring occasionally, until shrimp are opaque and cooked thorugh, 4-6 minutes more. Turn off heat. Stir in 1 tsp vinegar and juice from one lemon wedge. Taste and season with salt and pepper.
Once rice mixture has cooked 10 minutes, uncover and add peas; stir to combine. Cover and cook until rice is tender, 4-6 minutes. TIP: It’s OK if there’s still some liquid remaining the pan! It will continue to absorb. Remove lid; continue to cook, uncovered and undisturbed, until remaining liquid has absorbed and rice begins to crisp slightly, 4-5 minutes more. Turn off heat. TIP: Allowing the rice to finish cooking without stirring will help to form a crust on the bottom of the pan. If rice begins to brown too quickly on the bottom, reduce heat to medium low.
Once paella is done, in a large bowl, whisk together honey, 2 TBSP olive oil, 1 TBSP remaining vinegar, and a pinch of salt and pepper. Add arugula to bowl with dressing; toss to coat. Taste and season with salt and pepper if desired.
Strain sauce through a fine mesh strainer (discard excess liquid). Return sauce to bowl; drizzle with olive oil. Transfer shrimp to a shallow serving bowl. Separate prosciutto and arrange in small bundles on a serving plate or board. Drizzle paella with red pepper crema. Cut remaining lemon wedges in half widthwise (you should have 6 small wedges). Serve paella, shrimp, salad, sauce, crostini, prosciutto, and lemon wedges family style.
Shellfish is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
