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Paella with shrimp, chicken, and peas
Spanish one-pan paella with rice simmered in saffron broth, chicken thighs, shrimp, red bell pepper, and green peas. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 45 min
- Total time
- 1 hr
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Spanish
Paella with shrimp and chicken is a Spanish dish made in one wide pan: rice simmers in broth with saffron and sweet paprika, along with browned chicken thigh pieces, bell pepper, and peas, with shrimp arranged on top. The rice is not stirred during cooking so a lightly toasted layer forms on the bottom.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Brown the chicken
10 minCut the chicken thighs into pieces and season with salt. Heat the olive oil in a wide pan and cook the chicken until golden brown. Push it to the edge of the pan.
Prepare the base
8 minAdd the finely chopped onion and garlic and the bell pepper cut into strips. Cook for 5 minutes. Stir in the sweet paprika and grated tomatoes and simmer briefly until the liquid evaporates.
Simmer the rice
25 minStir the saffron into the hot broth. Scatter the rice evenly over the pan, stir briefly, and pour in the broth. Do not stir the rice from this point on. Cook over medium heat for 15 minutes, then arrange the peas and shrimp on top and cook for another 8–10 minutes, until the rice absorbs the broth and the shrimp turn pink.
Let rest
5 minRemove the pan from the heat, cover with a kitchen towel, and let rest for 5 minutes. Serve with lemon wedges.
Tip: Use short-grain rice for paella, as it absorbs plenty of broth without becoming mushy. Long-grain rice will stay drier and will not come together as well.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 829 kcal
- Protein
- 46 g
- Carbohydrates
- 85 g
- of which sugars
- 11 g
- Fat
- 34 g
- of which saturates
- 7.3 g
- Fiber
- 6.2 g
- Salt
- 2.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Paella s krevetami, kuracím mäsom a hráškom
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