Pronto Paella: Dinner In An Hour

As winter drags on and on, are you getting tired of heavy winter stews and hearty, meat and potato dishes? Are you having trouble finding fresh, zesty dinner ideas that just scream “Spring?” We have the perfect shrimp and chicken paella recipe that your whole family will love. The best part is it can be achieved from start to finish in under an hour!

What You’ll Need

3/4 lb chicken, cubed

3/4 lb shrimp

2 T olive oil

1 medium onion, chopped

3 cloves of garlic, minced

1. 5 cups of rice (jasmine)

1/4 t paprika

1/4 t brown turmeric

1 dash of cayenne pepper

1 can (14.5 oz) diced tomatoes, drained

3 cups of chicken broth

1 cup of frozen green peas/ corn

How To:
  • In a heavy 12 inch sauté pan, heat 1T of olive oil over medium-high heat.
  • Add shrimp and cook for 3-4 mins until both sides are just pink. Transfer shrimp to a plate.
  • Add remaining 1 T of olive oil and cubed chicken.  Cook over medium-high heat for 2 minutes.
  • Add onion. Stir frequently for 3 to 4 minutes.
  • Stir in garlic and rice for 2 minutes.

  • Stir in paprika, brown turmeric, canned tomatoes, chicken broth and corn and peas. Season with salt and pepper.
  • Bring to a boil then reduce to a simmer.
  • Cover and cook until almost all liquid is absorbed – about 20 minutes.
  • Stir in cooked shrimp.

  • Cover and  cook for a remaining 5 minutes.
  • Plate and enjoy!

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Photo credit: With A Red Bird On My Sholder

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Danielle is a Pittsburgh native who has been warming her “black and gold” blood in sunny Northern California for the past 6 years. On any given day, you can find her arranging ridiculous photo shoots of her one-year-old son Graeme and cat Gizmo, or working on any one of her 27,000 writing projects. She enjoys daydreaming about becoming a famous actress and starting a handful of different businesses with her husband over glasses of wine in the evenings. Someday, she hopes to travel the country in an RV with her family… but she needs to sell that novel first. You can follow her journeys through her blog With A Red Bird On My Shoulder

Comments (1)

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    Love, love, love this recipe. I have made it twice already! I made mine in a regular sauce pan (and it worked fine), but I am now on the lookout for a more paella-friendly pan.


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