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Light Valencia Paella
Paella is a Valencian dish that varies wildly from chef to chef, finding its roots in the etymology of the word, which implies a dish cooked in a single pan. The core of the dish is rice, vegetables, and meat, making it a nutritious tradition that's easy to modify for your family's tastes.Tip: When working with short-grain rice, the key to avoiding sticky, over-cooked rice is to keep your temperature low and avoid stirring more than necessary.
2 Tbsp. olive oil
1 bell pepper, diced
1/2 cup diced carrots
1 clove garlic, minced
1 cup diced onion
2 cups short-grain rice
2 cups low-sodium chicken broth
2 cups water
8 oz. skinless chicken breast, cubed
4 oz. shrimp, peeled and deveined
1 cup peas
Juice of 1 lemon
Pepper to taste
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Light Valencia Paella

Light Valencia Paella

Light Valencia Paella
One Star Guiding Stars
  • Servings:8 (291 g)
  • Prep Time:30 minutes
  • Cook Time:45 minutes
1. Heat oil in large, wide pan over medium heat. Saute peppers, carrots, garlic, and onion until soft (5 minutes).
2. Add rice and stir well. Add water and broth and bring to a boil. Lower heat and simmer for about 10 minutes.
3. Add chicken, shrimp, and peas. Simmer until chicken and shrimp are fully cooked and liquid has evaporated, adding more water if needed (15-20 minutes).
4. Serve hot with lemon juice and pepper to allow diners to season to taste.