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Chicken and Shrimp Paella Recipe

fort lauderdale personal chef

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Celebrate Christmas Eve "untraditionally" with my adaptation of paella using chicken and shrimp.  

Serves 8  Preparation time: 75 minutes 

1/2 cup/4 ounces/125ml olive oil 

4 skinless, boneless chicken breasts, cut into small pieces 

1 can (about 10 oz) condensed onion soup 

1 can (about 10 oz) condensed tomato soup 

3 cups (24 fl oz) water 

5 cloves garlic, minced 

1 teaspoon dried oregano 

1/2 teaspoon turmeric 

1/4 teaspoon dried thyme 

2 cups (16 oz) rice 

32 oz uncooked shrimp, peeled and deveined 

1 large green bell pepper, cut into strips 

1 large red bell pepper, cut into strips 

1/4 teaspoon saffron 

Salt and pepper to taste 

1 (6 oz) roasted sweet red bell pepper, in strips 

18 (6 oz) mild green canned chiles 

1 cup (8 oz) stuffed olives, sliced 

(Peas if you so desire)


Heat the olive oil in a paella pan. Add the chicken, and cook until browned on all sides. 

Add the onion and tomato soups, water, garlic, oregano, turmeric, thyme, salt, and pepper and cook, covered for 15 minutes.

Mix in the rice, shrimp, bell peppers, roasted red bell peppers, and olives and cook, covered, for 25 minutes or until the liquid has been absorbed, the shrimp are cooked, and the chicken and rice are tender. Uncover, allow the paella to cool, and serve.

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