Whipping up a batch of this week-night paella is easy.  Serve the dish alongside a green salad dressed with Spanish Sherry vinegar for an extra bit of Spanish flair.

Trendy Spanish Paella with Smoked Paprika

Serves 8

  • 6 Tablespoons olive oil, divided
  • ½ Pound thin chicken breast cutlets
  • ½ Pound raw 26-30 count shrimp, peeled and deveined
  • 1 sweet onion, minced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 1 ½ Cups long grain rice
  • 1 ½  teaspoon turmeric
  • 1 teaspoon saffron threads
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 Can chopped tomatoes, drained
  • 2-15 ounce cans reduced sodium chicken broth
  • ½ pound smoked sausage, sliced
  • 1 Cup frozen peas, thawed
  • ¼ Cup minced Parsley.

Season the chicken cutlets with salt and pepper.  Heat 3 Tablespoons of the olive oil in a large high-sided, non-stick skillet until barely smoking. Add the chicken and cook for three minutes per side or until cooked through. Transfer cooked chicken to a plate and set aside.  Season the shrimp with salt and pepper and add to the hot skillet. Toss the shrimp until just opaque (about 4 minutes) before transferring to a bowl to rest.

Add the remaining olive oil to the pan and add the onions, peppers and garlic. Cook stirring the vegetables frequently over medium heat until soft and translucent (about 6-8 minutes). Add the rice, turmeric, saffron and smoked paprika to the pan and cook stirring constantly until rice is sizzling and well coated with spices.  Stir in the salt, tomatoes and broth and bring the mixture to a boil before covering the pan.  Reduce the heat to low and allow the rice to cook for 25 minutes.

While the rice is cooking slice the cooked chicken.  Remove the cover from the rice and mix well.  Fold in  the chicken, shrimp, sausage and peas.  Cover and allow to heat through (about 5 minutes).  Transfer the paella to a large serving bowl and garnish with the parsley.

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