Lunch · Spanish
Chicken and Shrimp Paella
Spanish rice cooked uncovered with chicken, shrimp, tomato and bell pepper.
- per serving
- 772 kcal
- Protein
- 47 g
- Total time
- 1 h 1 min
- Makes
- 1 serving
- High protein
Instructions
Use 85 g of short-grain paella rice, unrinsed. Steep 0.05 g of saffron threads in 230 ml of hot water while you prepare everything else.
Weigh 120 g of raw boneless chicken thigh meat and cut it into 2 cm dice. Peel the shrimp and weigh 80 g. Chop the 50 g of onion and the 6 g of garlic, and dice the 100 g of bell pepper and the 150 g of tomato.
Heat the 14 g of oil in a 22 cm skillet. Brown the chicken for 6 minutes over medium-high heat, then add the onion, garlic and pepper for 5 minutes.
The full recipe is in Mizen Premium
7 more ingredients and 3 more steps are reserved for Premium members. Unlock every recipe, macros, your meal plan and shopping lists.
Unlock with PremiumRecipes written and tested in writing by the Mizen editorial team. Photos are illustrative.
