Chicken & Shrimp Paella

• 2 tsp. olive oil, divided
• 0.5 lb. boneless, skinless chicken, cut into bite-sized pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 0.5 can (14.5 oz) diced tomatoes
• 1 tsp. smoked paprika
• 0.5 tsp. rosemary
• 0.5 tsp. salt
• 0.25 tsp. pepper
• 0.25 tsp. saffron or turmeric
• 0.75 cup raw rice
• 1.5 cups chicken stock
• 0.25 lb. raw shrimp, deveined and peeled

Heat 1 tsp. of oil in a heavy sauté pan (or high-sided cast iron skillet). Add the chicken and brown over medium-high heat until golden on all sides, 1–2 minutes. Remove and set aside.

Add the remaining oil to the pan and heat over medium-high heat. Add the garlic and onions and saute 1–2 min. Add the tomatoes with their liquid, the paprika, rosemary, salt, and pepper. Sauté until the mixture begins to caramelize and darken, 3–4 minutes.

Mix in the dry rice and stock, then the chicken and uncooked shrimp.

Bring the mixture to a simmer and reduce heat to medium-low. Let the paella cook, uncovered and undisturbed, for 20–25 minute, until it looks like all the liquid has been absorbed.

Turn the heat to high for 1 minute until you can smell the rice toasting.

Serve it immediately.