Paella de Esparragos y Queso Manchego

By scottnjennie

Ingredients

• 1/2 c olive oil
• 3 skinless, boneless chicken breasts in chunks
• 1 large onion, chopped fine
• 4 cloves garlic, minced
• 1 1/2 c short-grain paella rice
• 2 c broccoli florets, bite-size pieces
• 1/4 t powdered saffron
• 8 oz uncooked shrimp, peeled
• 14 oz can asparagus tips
• salt and pepper
• 3/4 c grated Manchego cheese

Details

Servings 6

Preparation

Step 1

1. Heat oil in a paella pan over medium heat. Cook the chicken until browned on all sides. Transfer to a dish.

2. Add the onion and garlic and cook for 2 minutes. Add the rice, broccoli, broth, saffron, shrimp, and cooked chicken. Reduce heat to medium, cover, and cook for 20 minutes. Mix in the asparagus tips and salt and pepper to taste. Cook another 5 minutes or until the chicken and rice are tender and the broth has been absorbed.

3. Remove pan from heat and sprinkle with Manchego cheese. Serve.