Chicken and Shrimp Paella
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The Recipe Critic · by Alyssa Rivers★ 4.0 (1)

Chicken and Shrimp Paella

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 87%
CARBS 62G48% OF CAL
3G FIBER0G ADDED0G INTRINSIC53G OTHER6G TOTAL SUGAR
FAT 16G28% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken thighs and shrimp layered with saffron rice, mushrooms, tomatoes, and peas in a rich, aromatic broth. A Spanish paella that's deeply flavorful and satisfying.

mainspanishchickenshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 chicken thighs (boneless, skinless)
  • 2 Tablespoons olive oil
  • 1 small onion, chopped (Vidalia or white)
  • 2 cloves garlic, minced
  • 1 cup red pepper, chopped
  • 1 cup mushrooms, sliced
  • 14 ounces canned diced tomatoes, drained
  • 1 teaspoon kosher salt
  • 1 teaspoon Spanish smoked paprika
  • 5 1/2 cups chicken broth, hot
  • 1/4 teaspoon Saffron threads (loosely packed) (microwave for 15 seconds to help toast saffron)
  • 2 Tablespoon soy sauce
  • 2 cups short grain rice ((Rice options: Paella, Bomba, Aborio, sushi, short grain))
  • 1 pound large shrimp (peeled & deveined) ((fresh or frozen-thawed))
  • 1/2 cup frozen peas
  • 1-2 lemons, cut into wedges (for garnish)
  • 1/4 cup chopped parsley (for garnish)
  • 1/4 cup green onion (for garnish)
PREP
20M
SODIUM
1802MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.