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Hearty Paella

 Hearty Paella
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.
6 ServingsPrep: 25 min. Cook: 30 min.


  • 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


  • 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.
  • Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron

2 of 2

Hearty Paella (continued)

Directions (continued)

  • and turmeric. Bring to a boil. Reduce heat to low; cover and cook
  • for 10 minutes.
  • 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.
Nutritional Facts: 1-1/3 cups equals 367 calories, 8 g fat (1 g saturated fat), 144 mg cholesterol, 778 mg sodium, 36 g carbohydrate, 3 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.