Easy Shrimp and Chicken Paella
Classic Spanish Paella, made easy!
Servings: 4 - 5 people
Ingredients
- 1 tablespoon 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 teaspoon paprika (use smoked paprika for extra flavor)
- 1 teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon 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 teaspoon 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
* Feel free to substitute ⅛ teaspoon saffron if you have it!