Mixed Paella Recipe
Mixed Paella Recipe photo by Taste of Home
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Mixed Paella Recipe

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Packed with chicken, shrimp, rice, tomatoes, peas and stuffed olives, this vibrant meal is quick and filling. It will take the chill off any cooler evenings.—Libby Walp, Chicago
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 6 servings


  • 1-1/4 pounds boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2-1/4 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup frozen peas, thawed
  • 1/2 cup sliced pimiento-stuffed olives

Nutritional Facts

1-1/3 cups: 392 calories, 10g fat (1g saturated fat), 169mg cholesterol, 973mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 39g protein.


  1. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
  2. Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through. Yield: 6 servings.
Originally published as Mixed Paella in Simple & Delicious October/November 2010, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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katycaruso User ID: 4920370 121078
Reviewed Feb. 7, 2011

"Mmm, this was delicious! I don't think it's very authentic, but it sure tastes fantastic! So filling and hearty. The olives added a nice salty flavor and the peas added bursts of sweet freshness. We will omit the tomatoes next time."

ambergburnette User ID: 5590744 189428
Reviewed Nov. 10, 2010

"Sooo easy to make. Tastes delicious. My hard to please, picky eater of a husband even liked it! For someone who doesn't like olives very much, they be a bit strong, but great for us!"

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