Ingredients
- 1 cup frozen peas, thawed
- 1 lemon, juiced (about 2 tablespoons)
- 1/2 onion, diced
- 1 green bell pepper, core removed, diced
- 4 shrimp, peeled and deveined
- 2 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 cup canned diced tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 quart chicken or vegetable broth, low sodium
Directions
Heat oil in a large sauté pan over medium heat.
Add the chicken thighs and cook until browned, about 4 minutes.
Add the shrimp and cook completely, about 2-4 minutes. Remove from the pan.
In the same sauté pan, cook the onions and pepper until soft, about 8-10 minutes.
Add garlic cloves and continue to cook for 30 seconds.
Add the rest of the ingredients. Stir to combine.
Add the chicken and shrimp and simmer on low for 15 minutes. Remove from heat and rest.
Serve over Common Threads recipe for Spanish Lentils.
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Paella is typically rich in seafood, providing abundant protein and healthy fats.
The Spanish rice dish ‘Paella’ takes its name from the pan it is cooked in, which in turn comes from the Latin word for ‘pan’ or ‘dish.’
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