Quick Paella with Chicken, Sausage and Shrimp

Tonight for dinner I decided to take a trip down memory lane to my time spent in Spain. For those of you who don’t know what Paella is, it’s a delicious rice dish with lots of different kinds of meat that is a huge staple in Spain. Traditional Paella can be very time consuming but this one is quick and simple. Perfect for those trying Paella for the first time.


In a dutch oven or deep pan, heat 2 T of olive oil over medium heat. Add in your sausage and cook 8–10 minutes. Next, add in 1 lb chicken, 1 large onion diced and 3 minced garlic cloves. Cook 10 minutes. Tip: Use chicken thighs for more flavor and they don’t dry out as fast as chicken breast.

Add in 1–8oz box of Spanish Rice and toast for 30 seconds. Add 1 T of tomato paste, 2 tsp of tumeric and 1 T of paprika and lastly 1/2 cup of white wine, stir it all together. Add in 1 cup of chicken broth, cover and cook (do not stir) for 20 minutes on low. The rice should be crunchy on the bottom. Tip: if you don’t have white wine use 1 1/2 cups of chicken broth.

The last step is to add in 8 oz of shrimp or any seafood you’d like and 1 cup of frozen peas. Season with salt and pepper.

When you try this it will transport you to Spain!

These are just suggestions. Paella can be all seafood, vegetarian or any meat mixture you prefer.


One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.