Paella is a dish for a celebration! This delicious recipe is a cross between a soup and a stew. Serve it with lots of garlic bread to soak up the juices.

Serves: 6Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium

Serves: 6


  • 2 cups chicken stock
  • ¼ tsp. saffron threads
  • 2 Tbsp. olive oil
  • ½ lb. medium raw shrimp
  • 1 lb. boneless, skinless chicken breasts, chopped
  • ½ tsp. salt
  • ⅛ tsp. ground white pepper
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 cup Arborio rice
  • 1 cup frozen peas, thawed
  • ½ cup chopped jarred roasted red pepper
  • 12 whole mussels, de-bearded


  • In microwave-safe glass measuring cup, combine chicken broth and saffron. Microwave on high for 1 minute, then set aside.
  • In a large skillet, heat olive oil over medium heat. Add shrimp; cook and stir until shrimp curl and turn pink; remove from skillet. Add chicken to skillet and sprinkle with salt and pepper; cook and stir until chicken turns white; remove from skillet. Add onion and garlic to drippings remaining in skillet; cook and stir for 3 minutes.
  • Add tomatoes and rice; cook and stir for 2–3 minutes. Add the chicken broth mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
  • Add chicken, shrimp, peas, and red pepper to rice mixture; stir. Arrange mussels over top and cover skillet. Cook, shaking skillet frequently, for 5 –7 minutes, or until mussels open. Serve immediately.