Skillet Paella with Chicken and Shrimp

A vibrant and flavorful Spanish paella, cooked in a single skillet with succulent chicken, tender shrimp, saffron-infused rice, and an array of colorful vegetables.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 6
• Cuisine: Spanish
• Difficulty: Medium
• Cost: $6.65/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• savory

Ingredients

• 1 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 pound shrimp (peeled and deveined)
• 3 tablespoon olive oil
• 1 yellow onion (large, finely chopped)
• 2 clove garlic (minced)
• 1 red bell pepper (cored, seeded, diced)
• 1 green bell pepper (cored, seeded, diced)
• 1 can diced tomatoes (14.5-ounce, undrained)
• 1 teaspoon smoked paprika
• 0.5 teaspoon saffron threads (crumbled and steeped in 1/4 cup hot water)
• 2 cup medium-grain rice
• 4 cup chicken broth (hot)
• 0.5 cup frozen peas
• 0.25 cup fresh parsley (chopped, for garnish)
• 1 lemon (cut into wedges, for serving)
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 1 crusty bread (1 loaf)
• 5 ounce mixed greens (1 package)
• 2 tablespoon sherry vinegar
• 4 tablespoon extra virgin olive oil

Instructions

1. Season chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large (12-inch or larger) skillet or paella pan over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add 1 tablespoon of olive oil to the same skillet. Add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove shrimp and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the yellow onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
4. Stir in the minced garlic, diced tomatoes, and smoked paprika. Cook for 2 minutes, stirring to combine.
5. Add the medium-grain rice to the skillet and stir well to coat every grain. Cook for 2-3 minutes, stirring constantly.
6. Pour in the hot chicken broth and the saffron steeped in hot water. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir gently to distribute the ingredients. Bring to a simmer, then reduce heat to medium-low. Arrange the chicken pieces evenly in the rice.
7. Cook, uncovered and without stirring, for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost tender. Add the frozen peas and gently nestle the cooked shrimp into the rice.
8. Continue to cook for another 5-10 minutes, or until all the liquid is absorbed and a 'socarrat' (crispy rice crust) forms on the bottom. Do not stir during this time. Remove from heat, cover loosely with foil, and let rest for 5-10 minutes.
9. While the paella rests, prepare a simple green salad by tossing mixed greens with a dressing made from 2 tablespoons of sherry vinegar, 4 tablespoons of extra virgin olive oil, and a pinch of salt and black pepper.
10. Garnish the paella with fresh parsley and serve immediately with lemon wedges and crusty bread on the side.

Notes

The key to great paella is to resist stirring the rice once the liquid is added, allowing the flavorful crust to form on the bottom. Use a wide, shallow pan for best results. This recipe is also great with mussels or clams.

Nutrition (per serving)

• Calories: 610
• Protein: 40.5 g
• Carbohydrates: 65.3 g
• Fat: 19.8 g
• Fiber: 6.1 g
• Sodium: 1390 mg
• Saturated Fat: 3.9 g
• Sugar: 7.1 g
• Cholesterol: 190 mg