Skillet Paella

Name: Skillet Paella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 355 milliliters uncooked basmati rice; 118 milliliters chopped celery; 237 milliliters frozen whole-kernel corn; 710 milliliters fat-free, less-sodium chicken broth; 283 grams package frozen chopped spinach, thawed; 2 teaspoons olive oil; 1 teaspoon dried oregano; 118 milliliters frozen green peas, thawed; 237 milliliters chopped red onion; 118 milliliters chopped bottled roasted red bell peppers; 0 teaspoons saffron threads, crushed; 1 teaspoon salt; 113 grams shrimp, peeled and deveined; 454 grams skinless, boneless chicken breast, cut into bite-sized pieces

The recipe Skillet Paellan is ready in approximately 45 minutes and is definitely an awesome gluten free and dairy free option for lovers of European food. This recipe makes 6 servings with 341 calories, 27g of protein, and 5g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as a budget friendly main course. If you have olive oil, celery, salt, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, celery, and oregano; saut 4 minutes.

Ingredients you will need

Oregano

Celery

Onion

Add rice, saffron, and chicken; saut 3 minutes.

Ingredients you will need

Whole Chicken

Saffron

Rice

Add broth and remaining ingredients except peas; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is done. Stir in the peas.

Ingredients you will need

Broth

Peas

Rice

Equipment

Frying Pan

Ingredients

Servings:

355milliliters

uncooked basmati rice 118milliliters

chopped celery 237milliliters

frozen whole-kernel corn 710milliliters

fat-free, less-sodium chicken broth 283grams

package frozen chopped spinach, thawed 2teaspoons

olive oil 1teaspoon

dried oregano 118milliliters

frozen green peas, thawed 237milliliters

chopped red onion 118milliliters

chopped bottled roasted red bell peppers 0teaspoons

saffron threads, crushed 1teaspoon

salt 113grams

shrimp, peeled and deveined 454grams

skinless, boneless chicken breast, cut into bite-sized pieces

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Bodegas 1808 Abar Crianza Tempranillo with a 4.3 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Bodegas 1808 Abar Crianza Tempranillo

2018 harvest confirms the expectations of a powerful fruity character in the nose but also in the mouth. It has an intense cherry red color, very compact. Red fruit (cherry, blackberry & blueberry) intense aromas. In the mouth it is dense, fleshy, very fresh and with high quality tannins. Lingeringfinish, with fruit memories.