This paella is a healthified spin on a recipe I’ve been making for years. It’s one of my favourite winter dishes. Since it’s snowing today, it seems time to share!
Marinade 2 lb chicken thighs overnight in: 1 tbsp smoked paprika, 1/3c chopped fresh parsley, juice of 2 lemons, 4 chopped cloves of garlic, 3 roughly chopped red onions, 1 sprig of rosemary diced, 1/2c water and salt and pepper.
Put the chicken thighs, onions, a pint of cherry tomatoes and 1 chopped green bell pepper casserole dish and bake for 40 minutes at 375F. During the last 10 minutes add 1 lb shrimp.
While the chicken is cooking cook 1c brown rice in chicken broth (instead of water) along with a pinch of saffron threads.
Scoop the chicken, shrimp and veggies out from the casserole dish and serve over rice. Use a little bit of the cooking liquid from the bottom of the dish to add additional moisture to the finished dish.
Enjoy! 😋
