Easy Shrimp and Chicken Paella
User Reviews
4
Easy Shrimp and Chicken Paella
Description
This Easy Shrimp and Chicken Paella balances bite-sized chicken pieces and shrimp with rice simmered in a tomato-based broth flavored with garlic, smoked paprika, rosemary, salt, and pepper. Optional turmeric adds a golden hue. Initially, the chicken is browned for flavor, then the aromatics and tomatoes soften, carpeting the pan in rich flavor. Dry rice and chicken stock join the mix, along with the raw shrimp and chicken, cooking together uncovered until the liquid is absorbed. A final quick high heat step toasting the rice surface adds a slight caramelized aroma reminiscent of traditional socarrat. The dish serves immediately to preserve the contrasting textures and robust flavors.
The paella combines tender, juicy proteins with rice that has absorbed the essence of the broth and spices for a savory and comforting meal. Its method requires relatively few steps yet achieves a layered flavor profile typical of Spanish paellas.
As a one-pan dish, it provides a substantial main course that pairs well with light salads or crusty bread. The recipe suggests optional saffron substitution for turmeric to enhance authenticity if available.
Ingredients
- 1 Tbsp olive oil divided
- 1 lb chicken breast cut into bite-sized chunks
- 1 onion diced
- 3 garlic minced, cloves
- 1 can (14.5 oz) tomato crushed or small diced
- 2 tsp paprika (use smoked paprika for extra flavor)
- 1 tsp rosemary
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp Turmeric (optional, for color)*
- 1 ½ c rice dry
- 3 c chicken stock (we prefer low sodium)
- ½ lb Shrimp thawed if frozen
Instructions
- Heat 1 tsp oil in a heavy, 12-inch, sauté pan (or high-sided cast iron skillet). Add chicken and brown over medium-high heat until golden on all sides, 1-2 min. Remove and set aside.
- Add the remaining oil to the pan and heat over medium-high heat. Add the garlic and onions and saute 1-2 min. Add the tomatoes (un-drained), paprika, rosemary, salt, and pepper. Sauté until the mixture begins to caramelize and darken, 3-4 min.
- Mix in the dry rice and stock.
- Mix in uncooked shrimp and chicken.
- Bring the mixture to a simmer and reduce heat to medium-low. Let the paella cook, uncovered and undisturbed, for 20-25 min, until it looks like all the liquid has been absorbed.
- Then, crank the heat to high for 1 min until you can smell the rice toasting.
- Serve immediately.
Notes
- You can substitute ⅛ teaspoon saffron for turmeric to add traditional paella flavor.
User Reviews
Overall Rating
4
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