Hearty Paella
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 6 servings
I had paella for the first time in Spain. It was so good that I've been on the quest to re-create the rich flavors ever since. We love the shrimp, chicken, veggies and olives in this easy homemade version. —Libby Walp, Chicago, Illinois
Ingredients
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1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes
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1 tablespoon olive oil
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1 cup uncooked long grain rice
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1 medium onion, chopped
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2 garlic cloves, minced
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2-1/4 cups reduced-sodium chicken broth
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 teaspoon dried oregano
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1/2 teaspoon paprika
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon saffron threads
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1/8 teaspoon ground turmeric
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1 pound uncooked medium shrimp, peeled and deveined
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3/4 cup frozen peas
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12 pimiento-stuffed olives
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1 medium lemon, cut into 6 wedges
Directions
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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.
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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.
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3.
Add the shrimp, peas and olives. Cover and cook until rice is tender, shrimp turn pink and liquid is absorbed, about 10 minutes longer. Add chicken; heat through. Serve with lemon wedges.
Nutrition Facts
1-1/3 cups: 367 calories, 8g fat (1g saturated fat), 144mg cholesterol, 778mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.
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