Shrimp, Chicken, & Spring Vegetable Paella

Filling, flavorful, and fragrant, Paella is a Spanish rice dish containing vegetables, saffron, meat and seafood.  This special Pasolivo version contains chicken and shrimp drizzled and cooked to perfection in Pasolivo Lemon Olive Oil and seasoned with our Seafood Blend.  With National Paella Day coming up on March 27, this is the perfect recipe to celebrate with!


• 5 Tbsp Pasolivo Lemon Olive Oil

• 1 cup chopped onion

• 1 cup chopped red bell pepper

• 2 large cloves garlic, minced

• 1 cup chopped tomato

• 1 Tbsp Pasolivo Seafood Blend

• 1 bay leaf

• 2 1/2 tsp Pasolivo Kosher Flake Sea Salt 

• Several turns freshly ground pepper, to taste

• Pinch of saffron threads

• 1 lb boneless chicken breast or thigh, cut into 2″ pieces

• 1/3 cup flat leaf parsley, chopped

• 2 cups Arborio rice

• 5 cups chicken broth

• 1/2 lb thin spears of asparagus, tough ends snapped off and cut into 1-2″ pieces

• 3/4 cup frozen peas

• 1/2 cup peeled, deveined shrimp


In a large (14″) frying pan, warm Pasolivo Lemon Olive Oil over medium-low heat.  Add onion and pepper, cooking until onion is translucent.  Then add garlic, tomatoes, Pasolivo Seafood Blend, bay leaf, Pasolivo Kosher Flake Sea Salt, pepper, and saffron threads.  Cook additional 3 minutes.  Stir in chicken, parsley, and rice.  Stir to fully incorporate and smooth ingredients to an even level.  Pour chicken broth over the top and bring to a boil.  Do not stir the rice.  Reduce heat to medium-low and cook approximately 25 minutes.  Add asparagus, peas, and shrimp by pressing into top of rice.  Cover and continue to cook 5-10 minutes, until rice is cooked and most liquid is absorbed.  Remove from heat, keep covered, and let sit for 5-10 minutes.  Remove bay leaf, add additional Pasolivo Kosher Flake Sea Salt and freshly ground pepper, to taste.  To serve, drizzle with Pasolivo Lemon Olive Oil.  Enjoy!

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