Shrimp and Chicken Paella Recipe
Treat yourself to this mouthwatering Shrimp and Chicken Paella, loaded with fresh veggies like broccoli, carrots, and asparagus, and finished with a generous sprinkle of creamy Manchego cheese.
Servings: 8
Calories: 434kcal
Ingredients
- ½ cup extra virgin olive oil
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 2 cups carrots slivered to bite-size pieces
- 3 ½ cups chicken broth
- 1 ½ cups of calasparra rice
- ¼ teaspoon powdered saffron
- 2 cups broccoli florets cut into bite-size pieces
- 12 ounces large or jumbo raw shrimp peeled and deveined
- 2 cups asparagus cut into 2 inch pieces
- Salt and Pepper to taste
- 1 cup of grated Manchego cheese
Instructions
- Using an 18" paella pan, heat three-quarters of the oil over medium-high heat (saving a little for later) and add the chicken pieces. Allow the chicken to brown and sauté until completely cooked, then remove it from the pan.
- Add the remaining oil, onion, and garlic to the paella pan and cook for 3-4 minutes, slightly browning the onions.
- Add the carrots and cook for an additional 3-4 minutes.
- Add the broth, rice, and saffron to the onion, garlic, and carrots, and stir once, just enough to distribute the rice evenly in the pan.
- Reduce heat to low, cover with aluminum foil, and simmer for 10 minutes.
- Remove the foil cover and set aside. Place the broccoli florets, asparagus, shrimp, and cooked chicken on top of the rice mixture, arranging them evenly.
- Re-cover with aluminum foil and simmer for an additional 15 minutes, until the rice is tender and the broth has been absorbed.
- Remove the pan from heat and add salt and pepper to taste.
- Sprinkle the grated Manchego cheese over the top.
- It’s ready to serve!
Notes
To store Shrimp and Chicken Paella, place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months in the freezer. When ready to reheat, thaw the frozen paella in the refrigerator overnight.
To reheat, use a skillet over medium heat, adding a splash of broth or water to prevent dryness. Alternatively, microwave in a covered dish, stirring occasionally, until thoroughly heated.
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 38g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 789mg | Potassium: 520mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5910IU | Vitamin C: 26mg | Calcium: 217mg | Iron: 3mg
