Chicken & Shrimp Paella
Paella is an absolute corner stone of Spanish cooking. It's a dish I've been making for almost two decades and love it every single time. This Chicken & Shrimp version is family friendly and easy to make. Fancy enough for weekend entertaining and easy enough for mid week dinners.
Servings: 8 servings
Calories: 438kcal
Ingredients
- 2 cups short grain white rice
- 5 cups chicken stock
- 1 cup white wine
- Pinch saffron
- 1 Teaspoon sweet paprika
- 1 Teaspoon garlic powder
- 1 Teaspoon cayenne pepper
- 1/2 Teaspoon ground black pepper
- 1/2 Teaspoon dried rosemary
- 1/2 Teaspoon dried oregano
- 3 Tablespoons olive oil
- 1 small onion roughly chopped
- 1 small red pepper roughly chopped
- 2 small tomatoes diced
- 2 Chicken breast cut into bite size pieces
- 1 lb raw shrimp peeled and cleaned and tails kept in tact
- 1/2 Cup green peas thawed
- 4 Garlic cloves crushed
Instructions
- In a medium saucepan heat stock and keep on low covered. Meanwhile infuse the saffron in a couple of tablespoons of cold water. Leave the saffron to infuse for about 15 minutes and then add it to the stock.
- In a mortar and pestle add the paprika, garlic powder, cayenne pepper, ground black pepper, rosemary and oregano. Give a good stir and add to the stock. Bring to a gentle simmer, cover and turn off heat.
- In a medium size paella pan or skillet, heat 1 tablespoon of oil and add garlic over a medium heat. Add onions and red pepper. Cook on medium heat until browned and soft, 5 - 8 minutes.
- Then add the tomatoes and give a good stir. Pour in all the cooking wine and stir. Leave the wine to reduce for about 5 - 8 minutes.
- Add the chicken to the pan and give a good stir to brown the chicken for about 2 - 3 minutes.
- Push the chicken and vegetables to one side of the pan and add the remaining olive oil and pour in all the rice. Stir well to completely coat the rice in the oil. And then stir the rice into the chicken and vegetables.
- Pour in 4 1/2 cups of the stock and stir. Reduce heat to low and leave to cook for about 15 - 20 minutes or until the stock has absorbed.
- Add shrimp, peas and remaining 1/2 cup of stock. Give a gentle stir and leave to cook for a further 5 minutes.
- Remove from heat and leave to stand for about 10 minutes. Serve fresh with lemon wedges.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
It's best to infuse the saffron at the start to save on time. Then when the vegetables are done the saffron stock will be ready to pour into the dish.
Nutrition Facts
Chicken & Shrimp Paella
Amount Per Serving (8 servings)
Calories 438
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 183mg61%
Sodium 707mg31%
Potassium 638mg18%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 5g6%
Protein 32g64%
Vitamin A 1035IU21%
Vitamin C 32mg39%
Calcium 116mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.