Quick Skillet Chicken and Shrimp Paella

• Boneless, skinless chicken breast

  7.1 oz
• Large shrimp, peeled and deveined

  7.1 oz
• Paella rice (Bomba or Arborio)

  1 cup
• Chicken broth

  2.5 cups
• Olive oil

  2 tablespoons
• Yellow onion, chopped

  0.5 medium
• Garlic, minced

  2 cloves
• Red bell pepper, diced

  0.5 medium
• Tomato paste

  1 tablespoon
• Saffron threads

  0.3 teaspoon
• Frozen peas

  0.5 cup
• Lemon, for serving

  0.5 medium
• Fresh parsley, chopped

  2 tablespoons
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon

All Steps

1. 1

   Cut chicken into 1-inch pieces. Season chicken and shrimp with salt and pepper.

2. 2

   In a large, deep skillet or braiser, heat olive oil over medium-high heat. Add chicken and cook until lightly browned on all sides, about 3-4 minutes. Remove chicken from skillet and set aside.

3. 3

   Add onion and red bell pepper to the skillet, cooking until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another minute until fragrant.

4. 4

   Stir in the paella rice, ensuring it's well coated with the sofrito mixture. Cook for 2 minutes, stirring occasionally.

5. 5

   Pour in the chicken broth and add the saffron threads. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes without stirring.

6. 6

   Uncover the skillet. Gently nestle the cooked chicken pieces and shrimp into the rice. Scatter the frozen peas over the top. Cover again and cook for another 5-7 minutes, or until shrimp are pink and cooked through and most of the liquid has been absorbed by the rice. Do not stir during this time.

7. 7

   Remove skillet from heat and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid and ensures a fluffy texture.

8. 8

   Garnish with fresh chopped parsley and serve immediately with lemon wedges.