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Paella

Community Member
June 25, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Paella

Ingredients

for 5 servings

  • 2 cups short grain rice (400 g)
  • 5 chicken breasts, medium-sized
  • 4 cups hot chicken broth (960 mL)
  • ½ cup chorizo crumbles (95 g)
  • 12 jumbo shrimps
  • 1 tablespoon olive oil
  • ⅓ cup onion (50 g), diced
  • ⅓ cup diced tomato (65 g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 small bay leaf
  • 1 pinch saffron
  • fresh cilantro, as garnish

Nutrition Info

  • Calories 985
  • Fat 21g
  • Carbs 115g
  • Fiber 5g
  • Sugar 3g
  • Protein 77g

Estimated values based on one serving size.

Preparation

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.
  2. In the same pan, brown chicken and set aside once cooked through and golden brown.
  3. In the same pan (without draining the oil), add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.
  4. Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.
  5. Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.
  6. Then, add shrimp into the pan, cover, and cook until pink.
  7. Serve warm, garnished with cilantro and lemon.

Ingredients

for 5 servings

  • 2 cups short grain rice (400 g)
  • 5 chicken breasts, medium-sized
  • 4 cups hot chicken broth (960 mL)
  • ½ cup chorizo crumbles (95 g)
  • 12 jumbo shrimps
  • 1 tablespoon olive oil
  • ⅓ cup onion (50 g), diced
  • ⅓ cup diced tomato (65 g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 small bay leaf
  • 1 pinch saffron
  • fresh cilantro, as garnish

Nutrition Info

  • Calories 985
  • Fat 21g
  • Carbs 115g
  • Fiber 5g
  • Sugar 3g
  • Protein 77g

Estimated values based on one serving size.

Preparation

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.
  2. In the same pan, brown chicken and set aside once cooked through and golden brown.
  3. In the same pan (without draining the oil), add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.
  4. Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.
  5. Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.
  6. Then, add shrimp into the pan, cover, and cook until pink.
  7. Serve warm, garnished with cilantro and lemon.

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