Easy Shrimp and Chicken Paella

Easy Shrimp and Chicken Paella

We’ve taken all the essentials of Spanish Paella and added our own tricks to make an incredibly Easy Paella Recipe that can be made in 30 minutes! 

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

• 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.