Easy Paella Recipe - Quick and Delicious Spanish Dish

This easy paella recipe is a simplified version of the classic Spanish dish. Made with a flavorful combination of chicken, shrimp, and vegetables, this one-pot meal is perfect for a quick weeknight dinner or for entertaining guests. The saffron-infused rice, aromatic spices, and tender meat make this dish truly irresistible. Follow this simple recipe and impress your family and friends with a taste of Spain!

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 chicken breasts, cut into bite-sized pieces
• 1 cup raw shrimp, peeled and deveined
• 1 cup long-grain rice
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups chicken broth
• 1 cup frozen peas
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Directions

1. Heat olive oil in a large skillet or paella pan over medium heat.
2. Add diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Add diced red and green bell peppers. Cook until the peppers are soft.
4. Push the vegetables to one side of the pan and add the chicken breast pieces. Cook until browned on all sides.
5. Move the vegetables and chicken to one side of the pan and add the raw shrimp. Cook until pink and opaque.
6. Add the rice to the pan and stir well to coat it with the oil and vegetable mixture.
7. Sprinkle smoked paprika, saffron threads, dried thyme, salt, and black pepper over the rice. Stir to combine.
8. Pour chicken broth over the rice and bring to a boil. Reduce heat to low and cover the pan. Simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
9. Stir in frozen peas and cook for an additional 2-3 minutes, until heated through.
10. Remove from heat and let the paella rest for 5 minutes before serving.
11. Garnish with lemon wedges and chopped fresh parsley. Serve hot.

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