HEARTY PAELLA

Hearty Paella image

I had paella for the first time in Spain. It was so good that I've been on the quest to re-create the rich flavors ever since. We love the shrimp, chicken, veggies and olives in this easy homemade version. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 17

Previous Next

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 cup uncooked long grain rice
1 medium onion, chopped
2 garlic cloves, minced
2-1/4 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon saffron threads
1/8 teaspoon ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
3/4 cup frozen peas
12 pimiento-stuffed olives
1 medium lemon, cut into 6 wedges

Steps:

In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer., Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes., Add the shrimp, peas and olives. Cover and cook until rice is tender, shrimp turn pink and liquid is absorbed, about 10 minutes longer. Add chicken; heat through. Serve with lemon wedges.

Nutrition Facts : Calories 367 calories, Fat 8g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 778mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein. Diabetic Exchanges