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4.0 from 78 votes

Easy Shrimp and Chicken Paella

Classic Spanish Paella, made easy!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 - 5 people
Course: Dinner
Cuisine: Spanish

Ingredients

  • 1 Tbsp olive oil, divided
  • 1 lb chicken breast, cut into bite-sized chunks
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) tomatoes (crushed or small diced)
  • 2 tsp paprika (use smoked paprika for extra flavor)
  • 1 tsp rosemary
  • 1 tsp salt
  • ½ tsp 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

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix in the dry rice and stock.
  4. Mix in uncooked shrimp and chicken.
  5. 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.
  6. Then, crank the heat to high for 1 min until you can smell the rice toasting.
  7. Serve immediately.

Notes

  • * Feel free to substitute ⅛ tsp saffron if you have it!