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Quick Shrimp and Chicken Paella
Quick Shrimp and Chicken Paella
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Prep Time:
15 minutes
Total Time:
15 minutes
Whip up a quick and delicious Spanish feast with shrimp, chicken, rice, and sweet peas in just 15 minutes!
Ingredients:
  • 1/4 teaspoon crushed saffron threads
  • 1/3 cup hot water
  • 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1/2 lb uncooked chicken breast tenders (not breaded), cut crosswise into bite-size pieces
  • 2 teaspoons salt-free southwest chipotle seasoning blend
  • Butter-flavor cooking spray
  • 2 packages (8.8 oz each) microwavable garden vegetable rice
  • 1/2 cup frozen baby sweet peas (from 12-oz bag)
Instructions:
  • Combine saffron and hot water in a small bowl, then set it aside.
  • Combine shrimp and chicken in a bowl with seasoning blend, ensuring they are evenly coated. Coat a 12-inch skillet with butter-flavored cooking spray and heat over medium-high heat. Transfer the shrimp mixture to the skillet and sprinkle with more cooking spray. Cook for 5 minutes, stirring occasionally.
  • Gently mix in the saffron mixture, rice, and peas while using a wooden spoon to break up the rice. Cover and cook for 3 minutes until the rice, peas, shrimp turn pink, and chicken is cooked through. Fluff the mixture with a fork before serving.

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