alive logo

Weeknight Skillet Paella

Serves 4


    Your family won’t believe you prepared and served this all in the same pot. There are honestly no rules with paellas and you could easily sub in so many different vegetables or protein choices. Serve alongside a green tossed salad for a nourishing weeknight dinner.


    Weeknight Skillet Paella


    • 3 skinless, boneless chicken thighs, cut into 1/2 in (1.25 cm) pieces
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) ground black pepper
    • 1/2 tsp (2 mL) smoked paprika
    • 1 Tbsp (15 mL) grapeseed oil
    • 1 small yellow onion, finely chopped
    • 3 garlic cloves, minced
    • 1 1/2 cups (350 mL) arborio rice
    • 3 cups (750 mL) unsalted chicken broth
    • 28 oz (798 mL) can no-salt-added diced tomatoes
    • 1 cup (250 mL) frozen peas
    • 12 oz (340 g) large raw shrimp, peeled and deveined
    • 1/2 lemon
    • 1 Tbsp (15 mL) chopped flat leaf parsley leaves (optional)


    Per serving:

    • calories426
    • protein39g
    • fat10g
      • saturated fat2g
      • trans fat0g
    • carbohydrates42g
      • sugars8g
      • fibre4g
    • sodium829mg



    In small bowl, stir together chicken, salt, pepper, and smoked paprika until chicken is well coated in seasoning.


    In large 9 or 10 in (23 or 25 cm) skillet, heat oil over medium heat. Add seasoned chicken and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate and set aside.


    Add onion to skillet and cook, stirring often, until translucent, about 4 minutes. Stir in garlic and let cook until fragrant, about 30 seconds. Stir in rice and, stirring occasionally, cook until lightly toasted, 3 to 4 minutes. Stir broth and diced tomatoes, along with their juices, into rice mixture.


    Cover and cook without stirring for 12 minutes. Stir in chicken, cover, and continue to cook without stirring until most of the liquid has absorbed into rice, about another 5 to 8 minutes.


    Scatter peas and shrimp over rice; cover again, and cook until shrimp is pink and opaque, 3 to 4 minutes. Remove skillet from heat and squeeze juice from half a lemon over skillet paella before sprinkling with chopped parsley, if desired. Serve immediately.



    SEE MORE »
    Saffron Pasta with Lobster

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.