Shrimp & Chicken Paella

This is another great recipe from Cooking Light – with adjustments a la Cindy!  Serve with a salad and you have a delicious savory meal.  I wasn’t sure the kiddo was going to like it… but he did.  He had two servings the first night – shrimp and all.  Normally I can’t get him to go near shrimp.  He was picking them off the plate as I was trying to take the photos!  I hope you enjoy this as much as we all did!

Ingredients:

Olive Oil

1/2 of a red onion, chopped

1 celery head, chopped

2 cloves garlic, finely chopped

1 teaspoon dried oregano

1 1/2 cups uncooked basmati rice

1/4 teaspoon saffron threads, crushed (If you don’t have any saffron or prefer to use a less expensive option, substitute ½ teaspoon of turmeric)

1 pound skinless, boneless chicken breast, cut into bite-sized pieces (I used chicken tenders)

3 cups chicken broth

1 cup frozen whole-kernel corn

15 oz can redi-cut diced tomatoes

1 teaspoon salt

1 (10-ounce) package frozen chopped spinach, thawed and excess liquid squeezed out

1 pound medium shrimp, peeled and deveined (I use cooked, tail-off and add during the last 5 – 7 minutes of cooking)

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, garlic and oregano; sauté 4 minutes.

Add chicken to the pan; sauté approximately 4 minutes.  Add rice and saffron; sauté briefly. 

Add broth and remaining ingredients except spinach and shrimp (if using already cooked); bring to a boil. Cover, reduce heat, and simmer approximately 10 - 15 minutes or until rice is done.  Add shrimp & spinach during the last 5 – 7 minutes of cooking.

Fluff with a fork and serve!

Click here for printable recipe.