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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I had paella for the first time in Spain. And it was so good, I've been on the quest to re-create the rich flavors of that dish ever since. We love the shrimp, chicken, veggie and olives in this easy make-at-home version. Ingredients:
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1 tablespoon olive oil |
1 cup uncooked long grain rice |
1 medium onion, chopped |
2 garlic cloves, minced |
2-1/4 cups reduced-sodium chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon dried oregano |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon saffron threads |
1/8 teaspoon ground turmeric |
1 pound uncooked medium shrimp, peeled and deveined |
3/4 cup frozen peas |
12 pimiento-stuffed olives |
1 medium lemon, cut into six wedges |
Directions:
1. In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.
2. Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
3. Add the shrimp, peas and olives. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Add chicken; heat through. Serve with lemon wedges. Yield: 6 servings.
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