Chicken and Shrimp Paella

Yield 2 servings

Recipe adapted from "Cooking for 2," Summer Issue, 2008



  1. In a large skillet, saute the chicken, ham, onion, and red pepper in 2 teaspoons oil until the chicken is browned on all sides.
  2. Remove it with a slotted spoon leaving the remaining oil in the pan.
  3. In that same skillet, saute the rice in the remaining oil until lightly browned.
  4. Stir in the turmeric, cumin, garlic, and salt.
  5. Return the meat and vegetables and toss everything lightly together.
  6. Add the broth and bring it to a boil.
  7. Reduce the heat to medium and cover and simmer for 30-35 minutes or until the rice is tender.
  8. While the rice is simmering, saute your shrimp in a small pan until they’re pink all the way through.
  9. When everything is done, stir in the peas and shrimp and thoroughly mix together.

Recipe by Unruly Bliss at