How to make Shrimp and Chicken Paella

paella rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain option, while long-grain rice is more affordable.

shrimp

🥗Healthier: scallops

💰Cheaper: chicken breast

Scallops provide a similar seafood flavor, while chicken breast is a cost-effective protein.

saffron

💰Cheaper: turmeric

Turmeric offers color and flavor at a lower price point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is a lighter option, while bouillon is budget-friendly.

Heat olive oil in a large paella pan over medium heat until shimmering.

Add chopped onion and garlic; sauté until softened, about 3-4 minutes.

Stir in diced red and green bell peppers; cook for another 3-4 minutes.

Add chicken pieces; cook until browned on all sides, about 5-7 minutes.

Stir in paella rice and cook for 1-2 minutes to toast the rice.

Pour in chicken broth and add saffron, paprika, salt, and black pepper; bring to a simmer.

Reduce heat to low and cook uncovered for about 15 minutes, without stirring.

Add shrimp and peas; cook for an additional 5-7 minutes until shrimp are pink and rice is tender.

Remove from heat and let rest for 5 minutes, covered with a clean towel.

Garnish with lemon wedges and chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens