Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

My dad is from Spain and growing up we had the "real" thing for every holiday. I have been able to serve this to my extended family with no one the wiser and it is A LOT QUICKER AND EASIER than the traditional one and you don't need the Paella pan.

Ingredients Nutrition


  1. Chop the chicken into 1 inch chunks.
  2. Salt, pepper and garlic powder the meat.
  3. Brown in oil that has been heated in a large pot such as a Dutch Oven.
  4. Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes).
  5. Remove and put with chicken.
  6. In the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water.
  7. Bring to a boil.
  8. Add turmeric and paprika and stir in the rice.
  9. Add the chicken and vegetables.
  10. Cover tightly and reduce heat to simmer (low or med low).
  11. Cook for 30-35 minutes or until all the liquid is absorbed.
  12. Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
  13. Cook for 5-10 minutes uncovered or until the shrimp are pink.
  14. You may add a can of peas which I don't but it is the traditional way.
Most Helpful

4 5

Very good and so simple. I added a mirepoix after removing the peppers & substituted white wine for the water. It added a very nice depth of flavor to the dish. Will definitely make again ... it was a hit!

Just made this today and served it to friends. They LOVED this paella. We've all traveled a lot - with husband's employers and for pleasure. It was SO easy and delicious. I added 2 small links of Spanish choriso right before I added added the shrimp and scallops and stirred it in. Super easy and moist.

5 5

Excellent. Made it last night. I may make it with less or no chicken next time. Great easy recipe.