Quick Paella

Photo: Oxmoor House

Spicy chipotle seasoning, precooked vegetable rice, and shrimp transform traditional paella into a fast weeknight fiesta.

Prep: 4 minutes; Cook: 9 minutes

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 12%
  • Fat: 4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 30.6g
  • Carbohydrate: 39.3g
  • Fiber: 1.2g
  • Cholesterol: 159mg
  • Iron: 4.9mg
  • Sodium: 868mg
  • Calcium: 60mg


  • 1/4 teaspoon saffron threads
  • 1/3 cup hot water
  • 2 teaspoons salt-free Southwest chipotle seasoning (such as Mrs. Dash)
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 pound chicken tenders, cut crosswise into bite-sized pieces
  • Butter-flavored cooking spray
  • 2 (8.8-ounce) pouches microwaveable cooked garden vegetable rice (such as Uncle Ben's Ready Rice)
  • 1/2 cup frozen petite green peas


  1. 1. Combine saffron and 1/3 cup hot water in a small bowl.
  2. 2. Sprinkle chipotle seasoning over shrimp and chicken in a large bowl; toss well to coat. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add shrimp mixture to pan; coat mixture with cooking spray. Cook 5 minutes, stirring frequently.
  3. 3. Stir in saffron mixture, rice, and peas, breaking up rice with a wooden spoon. Steam, covered, 3 minutes or until rice is thoroughly heated, shrimp and chicken are done, and peas are hot. Fluff with a fork.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Quick Paella Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy