Easy Paella
Learn how to make authentic Easy Paella at home with chicken, shrimp, and brown rice. A nutritious, gluten-free one-pan dinner.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 ounces large shrimp, peeled and deveined
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced into 1-inch pieces
- 1 cup diced zucchini
- 1 cup frozen peas
- 2 cups short-grain brown rice or white short-grain rice
- 4 cups low-sodium chicken broth
- 1 teaspoon saffron threads, steeped in 2 tablespoons warm water
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Pinch of cayenne pepper
Instructions
- 1
Heat the olive oil in a large, wide skillet or paella pan over medium-high heat until shimmering, about 1 minute.
- 2
Season the chicken pieces with salt and pepper, then add them to the hot oil and cook undisturbed for 3-4 minutes until the undersides are golden brown.
- 3
Stir the chicken and continue cooking for another 3-4 minutes until mostly cooked through, then transfer to a clean plate.
- 4
Add the diced onion to the same skillet and sauté over medium heat for 4-5 minutes, stirring occasionally, until softened and translucent.
- 5
Stir in the minced garlic and smoked paprika, cooking for about 1 minute until fragrant.
- 6
Add the diced bell pepper and zucchini to the skillet and sauté for 3-4 minutes, stirring gently, until the vegetables begin to soften.
- 7
Pour in the uncooked brown rice and stir constantly for 2-3 minutes, toasting the grains until they become slightly golden.
- 8
Pour the chicken broth into the skillet along with the saffron water, oregano, sea salt, and cayenne pepper, stirring well to combine.
- 9
Return the cooked chicken to the skillet and bring the mixture to a simmer over medium-high heat.
- 10
Once simmering, reduce the heat to medium-low and leave uncovered to cook for 35-40 minutes for brown rice (or 18-20 minutes for white rice), until the liquid is absorbed and the rice is tender.
- 11
Scatter the shrimp and frozen peas evenly over the top of the rice about 5 minutes before the rice finishes cooking.
- 12
Cover the skillet loosely and allow everything to cook together for the final 5 minutes until the shrimp are pink and opaque and the peas are heated through.
- 13
Remove from heat and let the paella rest for 2-3 minutes without stirring.
- 14
Fluff the rice gently with a fork, then sprinkle with fresh parsley and serve directly from the skillet with lemon wedges on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| White short-grain rice | Brown short-grain rice or wild rice blend | Brown rice contains more fiber and nutrients, promoting better gut health and more stable blood sugar levels throughout digestion |
| Chicken thighs and shrimp | White fish fillets and mussels or all plant-based chickpeas and artichoke hearts | White fish is lower in saturated fat while mussels are rich in omega-3 fatty acids; plant-based options reduce inflammation and support cardiovascular health |
| Low-sodium chicken broth | Vegetable broth or homemade bone broth | Vegetable broth reduces sodium intake and supports anti-inflammatory goals; bone broth provides collagen for gut lining health |
| Saffron threads | Turmeric powder (1/2 teaspoon) or a pinch of annatto seeds | Turmeric is a powerful anti-inflammatory spice with proven benefits for reducing inflammation and supporting gut health |
| Sea salt | Himalayan pink salt or reduced to 1/4 teaspoon and season at the end to taste | Himalayan salt contains trace minerals; reducing overall salt intake supports blood pressure management and reduces inflammation |
| Extra virgin olive oil | Avocado oil or macadamia oil | These oils have higher smoke points for cooking at medium-high heat while maintaining their anti-inflammatory properties |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 580 |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 140mg |
| Sodium | 720mg |
| Carbohydrates | 72g |
| Fiber | 8g |
| Sugar | 4g |
| Protein | 40g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
