Description
This Weeknight Paella Recipe is a quick and flavorful twist on the traditional Spanish dish. With a mix of chicken, shrimp, and vibrant vegetables, this one-pan meal is perfect for a busy evening.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup arborio or short-grain rice
Seasonings:
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric (or pinch of saffron)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquid and Proteins:
- 2 cups chicken broth
- ½ cup dry white wine (or more broth)
- 8 ounces boneless chicken thighs, diced
- ½ pound medium shrimp, peeled and deveined
- ½ cup frozen peas
Garnish:
- lemon wedges and chopped parsley
Instructions
- Heat Olive Oil: In a large skillet, heat olive oil over medium heat.
- Sauté Onion: Add diced onion and sauté until softened. Stir in garlic and red bell pepper.
- Toast Rice and Spices: Add rice, smoked paprika, turmeric, salt, and pepper. Toast for 1–2 minutes.
- Add Liquid: Pour in chicken broth and white wine, stir to combine.
- Cook Chicken and Rice: Nestle diced chicken into the rice, simmer for 15 minutes.
- Finish with Shrimp and Peas: Add shrimp and peas on top, continue cooking until shrimp are pink.
- Develop Socarrat: Increase heat for a crispy rice layer. Rest before serving with parsley and lemon.
Notes
- You can substitute proteins like sausage, mussels, or tofu. Bomba rice is ideal if available, but arborio works too.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
