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Pronto Paella Recipe
Pronto Paella Recipe photo by Taste of Home

Pronto Paella Recipe

Read Reviews (5)
4.33 5
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“I saw a chef make paella on TV and decided to create a version that can be made after work. Everyone raves about it and is amazed it comes together so fast! I often prepare the pilaf with reduced-sodium chicken broth instead of water.” Peter Halferty - Corpus Christi, TX
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 package (6.09 ounces) rice pilaf
  • 1-1/2 cups ready-to-use grilled chicken breast strips
  • 1 medium sweet onion, cut into wedges
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons Cajun seasoning
  • 3 tablespoons butter
  • 1 can (11 ounces) Mexicorn, drained
  • 1 package (9 ounces) frozen baby peas, thawed
  • 1/2 pound cooked medium shrimp, peeled and deveined

Nutritional Facts

1-1/2 cups equals 508 calories, 15 g fat (8 g saturated fat), 148 mg cholesterol, 1,884 mg sodium, 61 g carbohydrate, 6 g fiber, 33 g protein.


  1. Microwave rice pilaf according to package directions. Meanwhile, in a large skillet, saute the chicken, onion, garlic and Cajun seasoning in butter until onion is tender. Stir in the corn, peas, shrimp and prepared pilaf; heat through. Yield: 4 servings.
Originally published as Pronto Paella in Simple & Delicious January/February 2010, p26

Nutritional Facts

1-1/2 cups equals 508 calories, 15 g fat (8 g saturated fat), 148 mg cholesterol, 1,884 mg sodium, 61 g carbohydrate, 6 g fiber, 33 g protein.

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

Reviews for Pronto Paella(5)

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Reviewed Jan. 18, 2014

I LOVE this recipe!! I've made it lots of times. It's quick, easy and tasty! You can adjust the spice amount to whatever you prefer. I substitute 2 packages of pre-cooked rice pilaf to save even more time and I also put in a little extra shrimp since my store has it in 12 oz. bags. Delicious!!

Reviewed Jul. 27, 2013

I've made this twice: once exactly as stated and a second time with a few changes. The changes I made were to add saffron, more Cajun seasoning, and make it with chicken and sausage instead of shrimp. I found that, even with the revisions, I still don't care for it. I wasn't expecting authentic Paella, obviously, but it's just a little too bland for us.

Reviewed Dec. 4, 2010

We all love this recipe. It has become a staple recipe at our house. I leave out the Cajun Seasoning until the very end and then I divide the dish in half and add the Cajun Seasoning to one half. That way those of us who don't like a lot of spice can still enjoy a wonderful flavorful meal and my two men get their spice fix for the night too. I also double the recipe because everyone always asks for seconds and sometimes even thirds.

Reviewed Jan. 14, 2010

Tried this tonight. It was easy to put together. It had good flavor. I used Southwest corn which includes black beans, instead of the mexi-corn. We'll have this again.

Reviewed Jan. 12, 2010

This recipe was easy to make and tasted great. Glad I have leftovers for lunch tomorrow! I will definitely make this again.

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