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Americanized Paella

alexandra neznamy
Paella is traditionally a Spanish dish that can be, chicken, pork or seafood with rice and veggies. This recipe mixes them all which is not typically found in Spain
Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr
Course dinner, Main Course
Cuisine American, Spanish
Servings 8 People


  • 2 cutting boards
  • 2 chef knives
  • Pairing Knife
  • Dry Measuring Cups
  • Liquid Measuring Cup
  • Medium Sauce pot
  • Wooden spoon
  • Large Shallow pan or Paella Pan
  • Lid for pan or Alluminium Foil


  • 6 cups Chicken Broth
  • 1/2 cup Extra Virgin Olive Oil
  • 2 lbs Chicken Breasts cut up into bite sized pieces
  • 4-6 Chirizo or Andouille Sausage
  • 1 medium Onion Diced
  • 1 red pepper diced
  • 30 Shrimp deveined, tails off
  • 3 Cups Bomba, Arborio or Spanish Rice
  • 4 scallions chopped (green and white part)
  • 4 garlic cloves crushed
  • 1 Tbsp parsley
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 2 Lemons 1 juiced, one sliced
  • Kosher Salt


  • Start with Mise en Place. Get everything cut up, out and ready to go
  • In the medium Saucepot, Put the chicken stock and bay leaves and simmer it on a medium heat.
  • In the large pan, heat the olive oil then cook the chicken and the Sausage on a high heat and season with some kosher salt.
  • Add the onion, red pepper, scallions, and garlic, sautee for 5 minutes
  • Add the uncooked rice into the pan and cover completely with the olive oil, you may need to add a little bit more.
  • Add the white wine, lemon juice, and warmed stock just until covered and season with salt.Mix well then cover with a lid or aluminum foil. Allow it to simmer for 20 minutes.
  • Add the Shrimp, burying it into the dish. Cover and cook for 5-7 minutes.
  • Garnish with Parsely and/or Lemon wedges
Keyword chicken, dinner, easy dinner, one pan dish, paella, seafood, spanish, vegetables