Paella for Two

Name: Paella for Two
Yield: Serves 2
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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Appears in Cook's Country August/September 2015

SERVES2

TIME50 minutes

WHY THIS RECIPE WORKS

This classic saffron-scented rice dish from Valencia, Spain, with its signature crispy bottom crust and a melange of proteins, often contains a laundry list of ingredients, requires special equipment (a traditional, shallow Paella pan), and...

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