½ cup Hemisfares™ Spanish Cornicabra Extra-Virgin Olive Oil
3 skinless, boneless chicken breasts, cut into chunks
1 large onion, finely chopped
4 cloves garlic, minced
1 ½ cups Bomba (short grain) rice
2 cups broccoli florets, cut into bite-size pieces
¼ tsp. powdered saffron
8 oz. uncooked shrimp
1 can (14 oz.) asparagus tips
1 red bell pepper, seeded and ribs removed, cut into 1/2″ chunks
1 green bell pepper, seeded and ribs removed, cut into 1/2″ chunks
4 ripe tomatoes, peeled and chopped
3 ¼ cups chicken broth
Salt and pepper, to taste
¼ cup grated 12 month Don Juan Manchego cheese
In a paella pan, heat the oil over medium heat. Cook the chicken until browned on all sides (and reaches an internal temperature of 165° F). Remove the chicken from the pan and transfer to a dish. Add the onion and garlic to the paella pan and cook for 2 minutes. Add the rice, broccoli, broth, saffron, shrimp, onion, peppers, tomatoes and cooked chicken. Reduce the heat to medium; cover and cook for 20 more minutes. Mix in the asparagus tips and add salt and pepper to taste. Cook for 5 more minutes or until the chicken and rice are tender and the broth has been absorbed. Remove the pan from the heat, sprinkle with the manchego cheese and serve.
