How to make it

  • In a large Dutch oven with lid, heat the olive oil over medium heat.
  • Sprinkle chicken with salt. When the oil is hot, add the chicken, skin side down, and brown on all sides. Remove to a heatproof plate.
  • Add the onion and garlic to the pot and saute until soft and the onion just begins to color.
  • Pour in the chicken broth. Add saffron, paprika, cayenne pepper, tomato paste, and salt. Stir to dissolve.
  • Add the rice and peas, stirring once to prevent sticking.
  • When the broth comes to a simmer, cover the pot. Reduce the heat to the lowest setting and cook for 12-15 minutes.
  • Add the shrimp, cover, and cook until the shrimp is pink and the liquid is mostly absorbed, another 3-5 minutes depending on size and preparation.
  • Serve with lemon wedges.

Reviews & Comments 2

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  • krumkake 12 years ago
    My daughter and I took a paella class at a local tapas restuarant, and she purchased the pan and arborio for me to try it...this sounds like the perfect recipe - easy enough for a "paella beginner" like me. Thanks, unswissmiss!
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  • tinadunlap 12 years ago
    lovin' this recipe. i have on-hand shrimp, scallops and lobster. pass on the chicken. i have company who do not eat meat? will use vegetable broth, what's your thoughts on this?
    Was this review helpful? Yes Flag

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