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One Pan Paella

One Pan Paella

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    40 min.
  • Serves
    Serves:
    4

With chicken and shrimp, this festive take on a Spanish classic makes a tasty dinner any night of the week.

Recipe tags: chicken base, moderate difficulty, main, chicken, skillet

Ingredients

Quantity Ingredient
4 bone-in, skin-on chicken thighs
2 Tbsp Better Than Bouillon® Roasted Chicken Base
½ tsp pepper
2 Tbsp olive oil
1 cup spanish rice
2 tomatoes, quartered
1 small onion, chopped
2 cloves garlic
1 pinch saffron threads
12 oz peeled and deveined shrimp, tail-on (21-25 count)
1 small red pepper, cored, seeded and cut into matchsticks
½ cup frozen peas
2 Tbsp finely chopped fresh parsley (optional)

Directions

  • 1

    Season chicken with 1 tsp chicken base and pepper. Heat oil in skillet over medium heat. Cook chicken for 3 to 5 minutes per side or until browned all over. Transfer to plate.

  • 2

    Stir in rice; cook, stirring occasionally, for 3 to 5 minutes or until well coated. Meanwhile, in blender, mix tomatoes, onion and garlic until smooth. Add tomato mixture, remaining chicken base, 2 cups water and saffron to skillet; bring to boil.

  • 3

    Return chicken to pan. Reduce heat to medium-low. Cover and cook for 10 to 15 minutes. Add shrimp, red peppers and peas. Cover and continue to cook for 8 to 10 minutes, or until rice absorbs all of the liquid, chicken is cooked through and rice is tender. Remove from heat and let rest for 5 minutes.

  • 4

    Sprinkle with parsley before serving if desired.

If you can’t find Spanish rice, substitute medium-grain rice. Spanish rice can be found in the international aisle of some grocery stores, at specialty food shops or can be ordered online.

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