National Paella Day

National Paella Day

🔥 Elevate your dinner game with this mouthwatering Steak & Shrimp Paella drizzled with @chilibeak Spicy Roasted Chili Oil! 🍤🥩 Bursting with flavor and a spicy kick, this dish is a must-try for any foodie! 😋 


- 1 lb skirt steak, sliced into thin strips
- 1 lb large shrimp, peeled and deveined
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup frozen peas
- 1 teaspoon saffron threads
- Salt and pepper to taste
- 2 tablespoons Chili Beak Spicy Roasted Chili Oil
- Fresh parsley for garnish
- Lemon wedges for serving

1. In a large paella pan or skillet, heat the Chili Beak Spicy Roasted Chili Oil over medium heat. Add the sliced skirt steak and cook until browned on all sides, about 3-4 minutes. Remove the steak from the pan and set aside.

2. In the same pan, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.

3. In the same pan, add a bit more oil if needed and sauté the chopped onion, minced garlic, and sliced bell peppers until softened, about 5 minutes.

4. Add the Arborio rice to the pan and toast for 2-3 minutes, stirring constantly.

5. Stir in the chicken broth, saffron threads, salt, and pepper. Bring to a simmer and cook uncovered for about 10-15 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is al dente.

6. Add the cooked steak, shrimp, and frozen peas to the pan, stirring gently to combine. Cook for an additional 2-3 minutes to heat through.

7. Remove from heat and let the paella rest for a few minutes before serving.

8. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the paella.

Enjoy your delicious Steak and Shrimp Paella with a spicy kick from the Chili Beak Spicy Roasted Chili Oil!