Shrimp and Chicken Paella Recipe

Name: Shrimp and Chicken Paella Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: ½ cup extra virgin olive oil; 3 boneless; 1 large yellow onion; 4 cloves garlic; 2 cups carrots; 3 ½ cups chicken broth; 1 ½ cups of calasparra rice; ¼ teaspoon powdered saffron; 2 cups broccoli florets; 12 ounces large or jumbo raw shrimp; 2 cups asparagus; salt and pepper to taste; 1 cup of grated Manchego cheese

User Reviews

4.4

51 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings
8
Calories
434 kcal
Cuisine
Spanish

Shrimp and Chicken Paella Recipe

Farrah Baldwin

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Treat yourself to this mouthwatering Shrimp and Chicken Paella, loaded with fresh veggies like broccoli, carrots, and asparagus, and finished with a generous sprinkle of creamy Manchego cheese.

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Ingredients

Servings

½ cup extra virgin olive oil
3 boneless skinless chicken breasts, cut into bite-size pieces
1 large yellow onion chopped
4 cloves garlic minced
2 cups carrots slivered to bite-size pieces
3 ½ cups chicken broth
1 ½ cups of calasparra rice
¼ teaspoon powdered saffron
2 cups broccoli florets cut into bite-size pieces
12 ounces large or jumbo raw shrimp peeled and deveined
2 cups asparagus cut into 2 inch pieces
salt and pepper to taste
1 cup of grated Manchego cheese

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Instructions

Using an 18" paella pan, heat three-quarters of the oil over medium-high heat (saving a little for later) and add the chicken pieces. Allow the chicken to brown and sauté until completely cooked, then remove it from the pan.
Add the remaining oil, onion, and garlic to the paella pan and cook for 3-4 minutes, slightly browning the onions.
Add the carrots and cook for an additional 3-4 minutes.
Add the broth, rice, and saffron to the onion, garlic, and carrots, and stir once, just enough to distribute the rice evenly in the pan.
Reduce heat to low, cover with aluminum foil, and simmer for 10 minutes.
Remove the foil cover and set aside. Place the broccoli florets, asparagus, shrimp, and cooked chicken on top of the rice mixture, arranging them evenly.
Re-cover with aluminum foil and simmer for an additional 15 minutes, until the rice is tender and the broth has been absorbed.
Remove the pan from heat and add salt and pepper to taste.
Sprinkle the grated Manchego cheese over the top.
It’s ready to serve!

Equipments used:

Notes

To store Shrimp and Chicken Paella, place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months in the freezer. When ready to reheat, thaw the frozen paella in the refrigerator overnight.
To reheat, use a skillet over medium heat, adding a splash of broth or water to prevent dryness. Alternatively, microwave in a covered dish, stirring occasionally, until thoroughly heated.

Nutrition Information

Show Details

Serving 1serving Calories 434kcal (22%) Carbohydrates 38g (13%) Protein 23g (46%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 98mg (33%) Sodium 789mg (33%) Potassium 520mg (15%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 5910IU (118%) Vitamin C 26mg (29%) Calcium 217mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 434 kcal

% Daily Value*

Serving	1serving
Calories	434kcal	22%
Carbohydrates	38g	13%
Protein	23g	46%
Fat	21g	32%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.01g	1%
Cholesterol	98mg	33%
Sodium	789mg	33%
Potassium	520mg	11%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	5910IU	118%
Vitamin C	26mg	29%
Calcium	217mg	22%
Iron	3mg	17%