One Pan Chicken Prawn Paella Recipes

CHICKEN & PRAWN PAELLA

Chicken & Prawn Paella image

Delicious mixed paella wih lots of colour, succulent prawns, deep flavours. Ideal for an evening meal with friends creating that mediterranean atmosphere.

Provided by Paella Pete

Categories Chicken

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 18

Ingredients

3 skinless chicken breasts
400 g uncooked large shrimp (peeled)
1 large onion (chopped)
2 garlic cloves (chopped)
3 large tomatoes (peeled and chopped)
500 g paella rice
1 green pepper (sliced)
1 red pepper (sliced)
1 liter chicken stock
150 g frozen peas
1/4 teaspoon saffron (or teaspoon of tumeric)
2 lemons, cut into wedges
1 cup chopped flat leaf parsley
2 tablespoons olive oil
1 tablespoon sweet paprika
6 mushrooms, quartered
salt
pepper

Steps:

Cut the chicken breasts into cubes about 2cm.
Heat olive in a medium paella pan(38 cm is ideal).
Saute onions and garlic until soft.
Add chicken and brown for a few minutes.
Add peppers and cook for another five minutes.
Add tomatoes, saute for a couple of minutes then add the paprika. Continue for another couple of minutes.
Add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil.
Add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover.
Cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. Note- add more chicken stock if required.
Once cooked remove paella from heat and leave to rest covered for 5 minutes.
Scatter parsley, spread lemon wedges of paella and serve.

Nutrition Facts : Calories 1153.2, Fat 13.1, SaturatedFat 2.6, Cholesterol 209.8, Sodium 553.6, Carbohydrate 183.8, Fiber 9.8, Sugar 11.2, Protein 72

EASY CHICKEN AND SHRIMP PAELLA

Easy Chicken and Shrimp Paella image

Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 40m

Number Of Ingredients 13

Ingredients

4 bone-in, skinless chicken thighs
4 bone-in, skinless chicken drumsticks
Coarse salt and ground pepper
2 tablespoons olive oil
1 red bell pepper (ribs and seeds removed), thinly sliced
1 link precooked Spanish chorizo, chopped (2 ounces)
1/2 small onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 cup arborio rice
1 can (14.5 ounces) reduced-sodium chicken broth
1 box (10 ounces) frozen peas
1/2 pound peeled and deveined frozen medium shrimp, thawed

Steps:

Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

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