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Mixed Paella

 Mixed Paella
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Stir in the shrimp, tomatoes, peas, olives and chicken; cover and
  • cook for 3-4 minutes or until heated through. Yield: 6 servings.

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Mixed Paella (continued)

Nutritional Facts: 1-1/3 cups equals 392 calories, 10 g fat (1 g saturated fat), 169 mg cholesterol, 973 mg sodium, 36 g carbohydrate, 3 g fiber, 39 g protein.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now