More accurately, this should be referred to as a mixed paella, as it "mixes" seafood and chicken. Additionally, there are no beans in the recipe as is in a traditional Valencian style paella.
And as you can see, I made this in a standard large saute/frying pan.
If you have never heard of a paella or never tried to make your own, they are a delicious melange of flavors, usually seasoned with saffron and served on special occasions in the vallencia region of eastern Spain. The dish has become almost the National dish throughout the country with most areas adding their regional ingredients and style.
The dish would be very similar to a Louisiana style Jambalaya, with one BIG exception. Jambalayas combine all of the ingredients and then cook, mixing all of the flavors together as they cook. A Paella is cooked with ingredients added at separate times during the process. So the chicken will taste like chicken, the tomatoes like tomatoes, peas, carrots, etc all will retain their original tastes.
Purists will poo poo this recipe, but for a quickie week night dinner, thanks to the rotisserie bird, it's a 30 minute meal, filled with GREAT flavors and makes a terrific presentation...
Chicken and Shrimp Speedy Paella
- 2 Cups Chicken Stock
- 1 Cup Long grain Brown Rice
- 1 Cup Cooked Chicken (Thank you Rotisserie Goddess)
- 1/2 pound Pre-cooked Shrimp, Pealed and devaeined
- 1 Medium Red Onion, Coarsely Chopped
- 2 Medium Carrots, sliced, reserve a few ribbons to serve as garnish
- 1 Medium Bell Pepper, seeded, Coarsely Chopped
- 1 Medium Tomato, Coarsely Chopped
- 1 Cup Thawed Frozen Peas
- 1 TBS Olive Oil
- 2 TBS Fresh Herbs (I used Rosemary and Basil)
- In a medium sauce pan, bring 2 cups chicken stock to a boil. Add 1 cup rice, cover and simmer for 10 minutes, Add the Carrots and simmer for anopther 10-15 minutes, until the liquid has been absorbed.
- Reserve a half dozen shrimp and an equal amount of chicken to add to the top as a garnish.
- Meanwhile, while the rice is cooking, in a large saute pan, heat the Olive Oil, add the Onions and cook until softened. Add the Bell Peppers and saute for another couple of minutes.
- When the rice is just about finished, add the remaining ingredients to the saute pan. Mix well, finally add the rice and fold everything together.
- Garnish with the reserved shrimp and chicken and carrot ribbons.
- Cover and allow to steam the garnishing meats until heated (about 3-4 minutes) and serve!
52 Uses For a Rotisserie Chicken"!!!
As always, if this is a dish you think you might want to make yourself, please take a second and "pin" this to your Pinterest boards. And if you love the idea of cooking with a store bought, fully cooked, fully seasoned Rotisserie Chicken, Follow my "52 Uses For a Rotisserie Chicken" to see what I post next!