Chicken & Shrimp Spanish Paella

Chicken, shrimp, rice, and tomatoes with lemon slices in a skillet.

Chicken & Shrimp Spanish Paella

This Chicken & Shrimp Spanish Paella is perfect for a healthy dinner that the entire family will love. Make a big batch of this recipe and have it on hand for quick, gluten-free dinners all week long!

Course Dinner, Main Course

Cuisine Spanish

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 393kcal

Author Christine McMichael

Ingredients

2 chicken breasts medium
1/4 onion small
10 grape tomatoes
1 Tbsp oil
2 cups rice dry
saffron threads
2 tsp paprika
2 tsp dried parsley
1 tsp red chili powder
1/2 tsp crushed garlic
1/2 tsp turmeric
2 1/2 cups chicken broth
1 lb cooked medium shrimp deveined, tail-off, thawed
salt/pepper
1 lemon

Instructions

Cut the chicken into cubes.
Chop the onion and grape tomatoes.
Cook the onion and chicken in the oil over medium-high heat in a skillet for about 5 minutes.
Place a cover over the skillet for about 3 minutes to keep chicken from drying out.
Add in the dry rice, crushed saffron threads, paprika, parsley, red chili powder, garlic, and turmeric.
Stir for about 3 minutes.
Add in the broth and bring to a boil for 5 minutes.
Cover and allow to simmer for 15 minutes (or until rice is soft).
Add in the shrimp and tomatoes.
Cook for another 3 minutes (or until shrimp is hot).
Serve with fresh lemon slices and a squeeze of lemon juice!

Video

Notes

Substitutions:

Feel free to use any type of chicken if you don't have chicken breast on hand!
Chicken broth can be substituted for vegetable broth.
Don't have saffron threads? Simply leave them out!

Storing/freezing:

Make the recipe according to directions, then place it in an airtight container in the refrigerator (without the lid) for about an hour. Once it's cooled off, add the airtight lid and store in the refrigerator for up to a week or the freezer for up to 3 months!

Nutrition