Paella from valenciana recipe

Ingredients

• 2 tbsp olive oil
• 4 lb chicken thighs
• 2 minced garlic cloves
• 1 chopped tomato
• 1½ cup peas
• Salt and pepper to taste
• Dash of paprika
• 1 pinch saffron thread
• ¼ tsp thyme
• ½ cup white wine
• 2 cups chicken broth
• 1½ cups uncooked Arborio rice
• 1 lb peeled and deveined shrimp
• 1 tsp lemon juice

1. Heat the oil in a large skillet.
2. Sauté the chicken and garlic for 5 minutes, until the chicken is browned on all sides.
3. Add the tomatoes and peas.
4. Stir and season with salt, pepper, paprika, saffron threads and thyme.
5. Pour the wine and broth into the skillet. 6. Simmer the broth for 1 hour.
6. Check the seasoning and adjust.
7. Add the rice. If needed, add more broth.
8. Cover the skillet and simmer for 10 minutes.
9. Add the shrimp and simmer for 10 more minutes. Most of the liquid should be absorbed.
10. Serve with a drizzle of lemon juice.