Wednesday, September 26, 2012

Chicken and Shrimp Speedy Paella

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Once again, the star of the show is one of those grocery store (and box store) specialty items... The AMAZING Rotisserie Chicken!

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...

Here's what I did...

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)
Cooking Directions
  1. 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.
  2. Reserve a half dozen shrimp and an equal amount of chicken to add to the top as a garnish.
  3. 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.
  4. 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.
  5. Garnish with the reserved shrimp and chicken and carrot ribbons.
  6. Cover and allow to steam the garnishing meats until heated (about 3-4 minutes) and serve!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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1 comment:

  1. I like your quick version and it's good to hear from you.