Quick & Easy Paella

• 2 tbsp olive oil, divided
• 24 oz boneless chicken thigh pieces or 16 oz shrimp or 10 oz Abbot’s Butcher Chick’n
• Kosher salt and freshly ground black pepper
• 5 oz chorizo or 5 oz (1/2 pkg) Abbot’s Butcher Chorizo
• Paella Veggie Kit
• 1 c Matiz Valenciano Paella Rice
• 1 ¾ c Aneto Broth (fish broth recommended but will work with any flavor)

Chicken or Shrimp Paella:

1. Prep the sausage: In large sauté pan or cast-iron skillet with a tight-fitting lid, heat 1 tbsp olive oil over medium-high heat. Squeeze the chorizo sausage out of the casing, discarding the casing, and add the sausage to the pan. Break it up with a wooden spoon and cook until brown, stirring occasionally, 2-3 minutes. Remove to a plate.

2. If using chicken: Season chicken with salt and pepper and cook in the pan until brown on all sides, about 6-8 minutes. Remove to a plate. If using shrimp, skip to step 3.

3. Add the remaining 1 tbsp olive oil to the same pan over medium-high heat. Add the bell pepper and onion from the veggie kit and sauté until vegetables are tender and fragrant, about 5-7 minutes. Add the rice to the pan and lightly toast, stirring frequently, 1 minute.

Add the green beans and seasoning from the veggie kit along with the broth to the pan, along with the sausage and chicken if using, and stir well to incorporate. Bring to a boil, cover with lid, and turn the heat down to medium-low.

4. If using chicken: Simmer the paella for 15-18 minutes undisturbed or until rice and chicken are tender and cooked through, adding more broth if necessary.

5. If using shrimp: Cook the paella for 10 minutes undisturbed. Remove the lid and add the shrimp in a single layer on top of the rice and replace the lid. Cook for an additional 5-8 minutes or until shrimp is fully cooked and broth is absorbed into rice, adding more broth if necessary.

Divide onto 4 plates to serve.

Vegetarian Paella: In large sauté pan or cast-iron skillet with a tight-fitting lid, heat 1 tbsp olive oil over medium-high heat. Season Abbot’s Butcher Chick’n with salt and pepper and cook in the pan until brown on all sides, about 6-8 minutes. Remove to a plate.

Add the remaining 1 tbsp olive oil to the same pan over mediumhigh heat. Add the red bell pepper and onion from the veggie kit and sauté until vegetables are tender and fragrant, about 5-7 minutes. Add the rice to the pan and lightly toast, stirring frequently, 1 minute. Add the green beans and seasoning from the veggie kit along with the broth to the pan, along with the Abbot’s Butcher Chorizo and Chick’n, and stir well to incorporate. Bring to a boil, cover and turn the heat down to medium-low.

Cook the paella for 15-18 minutes or until rice is tender and cooked through.

Divide onto 4 plates to serve.