Chicken and Shrimp Paella

Name: Chicken and Shrimp Paella
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 people
Ingredients: 4 chicken thighs (boneless, skinless); 2 Tablespoons olive oil; 1 small onion, chopped (Vidalia or white); 2 cloves garlic, minced; 1 cup red pepper, chopped; 1 cup mushrooms, sliced; 14 ounces canned diced tomatoes, drained; 1 teaspoon kosher salt; 1 teaspoon Spanish smoked paprika; 5 1/2 cups chicken broth, hot; 1/4 teaspoon Saffron threads (loosely packed); 2 Tablespoon soy sauce; 2 cups short grain rice; 1 pound large shrimp (peeled & deveined); 1/2 cup frozen peas; 1-2 lemons, cut into wedges (for garnish); 1/4 cup chopped parsley (for garnish); 1/4 cup green onion (for garnish)

User Reviews

4.0

3 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 people
Calories
501 kcal
Course
Dinner
Cuisine
International

Chicken and Shrimp Paella

Gemma White

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This chicken and shrimp paella is the perfect comfort food! Rich in flavor this paella is so delicious that you won't be able to stop yourself from coming back for seconds!

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Ingredients

Servings

4 chicken thighs (boneless, skinless)
2 Tablespoons olive oil
1 small onion, chopped (Vidalia or white)
2 cloves garlic, minced
1 cup red pepper, chopped
1 cup mushrooms, sliced
14 ounces canned diced tomatoes, drained
1 teaspoon kosher salt
1 teaspoon Spanish smoked paprika
5 1/2 cups chicken broth, hot
1/4 teaspoon Saffron threads (loosely packed) microwave for 15 seconds to help toast saffron
2 Tablespoon soy sauce
2 cups short grain rice (Rice options: Paella, Bomba, Aborio, sushi, short grain)
1 pound large shrimp (peeled & deveined) (fresh or frozen-thawed)
1/2 cup frozen peas
1-2 lemons, cut into wedges (for garnish)
1/4 cup chopped parsley (for garnish)
1/4 cup green onion (for garnish)

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Instructions

Season chicken thighs with salt, pepper, and smoked paprika. Add the olive oil to a large 10-12 inch skillet pan. Heat oil over medium-high heat. Fry the chicken on both sides and cook until golden for about 10 minutes. Remove chicken from pan and set aside.
In the same pan, add the chopped onion and red pepper, and sauté until translucent for about 4 minutes. Add an additional tablespoon of olive oil if needed. Add garlic and cook for 1 minute.
Add mushrooms, diced tomatoes, salt, smoked paprika, and sauté for an additional 2 minutes.
Stir in the hot chicken broth, saffron threads, and soy sauce, and heat to bring to a boil.
Add the rice, and place the browned chicken on top of the rice. Do not move the chicken or stir the rice. It all cooks in one place. Return to a boil for 15 minutes.
Add shrimp and peas on top of the rice, and heat for an additional 5 minutes.
Cover skillet with a lid and let rest for 5 minutes.
Serve and garnish with lemon wedges, green onion, and chopped parsley.

Notes

Any vegetables can be used (peppers, artichokes, green beans, red onion, peas)
Any meat/seafood combination can be used (uncooked shrimp, small clams, mussels, chopped white fish, sausage)
Mahatma makes a Paella parboiled medium grain rice that works perfectly in this dish!

Nutrition Information

Show Details

Calories 501kcal (25%) Carbohydrates 63g (21%) Protein 20g (40%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 74mg (25%) Sodium 1581mg (66%) Potassium 692mg (20%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1221IU (24%) Vitamin C 63mg (70%) Calcium 58mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 501 kcal

% Daily Value*

Calories	501kcal	25%
Carbohydrates	63g	21%
Protein	20g	40%
Fat	18g	28%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	74mg	25%
Sodium	1581mg	66%
Potassium	692mg	15%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	1221IU	24%
Vitamin C	63mg	70%
Calcium	58mg	6%
Iron	5mg	28%