The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Paella can appear intimidating to make at first glance, but in reality, it comes together with very minimal effort. My version with Verlasso salmon, Gerber’s chicken and Heinen’s frozen shrimp can be on the table in just under an hour! Doesn’t that sound amazing?
Traditionally, paella gets a flavorful punch from saffron, a very pungent and expensive spice. To avoid the expense without cheapening the taste, I add smoked paprika and cumin. Both spices seamlessly elevate the flavor of this dish without breaking the bank. You won’t miss the saffron, I promise.
I love cooking with wine and enjoying the dish I create with a glass on the side. Los Vascos has an incredible Sauvignon Blanc that pairs really nicely with this chicken and seafood paella, and it’s under $10!
- Prep time:
- Total time:
- 1/2 cup dry white wine, such as Los Vascos Sauvignon Blanc
- 1 Tbsp. Heinen’s organic oregano
- 1 Tbsp. Heinen’s organic onion powder
- 1 tsp. Heinen’s organic cumin
- 1 tsp. Heinen’s organic smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. olive oil
- 48 oz. diced canned tomatoes, with juice
- 1/2 small yellow onion, diced
- 1 small shallot, minced
- 6 garlic cloves, minced
- 1 cup Heinen’s frozen peas
- 1 cup quinoa, uncooked
- 1½ cups Heinen’s low sodium chicken stock
- 3 cups loosely packed baby spinach
- 8 oz. Heinen’s frozen shrimp, thawed
- 2 4 oz. Verlasso salmon fillets
- 6 oz. Gerber’s organic chicken breasts, cubed
- Preheat the oven to 400˚F.
- Combine the quinoa and chicken stock in a medium-size bowl. Soak until ready to use. This softens the quinoa so that it cooks faster in the sauce later.
- Heat the olive oil in a large cast iron or oven-safe nonstick skillet over medium heat. Add the shallot and garlic and cook, stirring often, until fragrant and the shallots start to turn translucent, 7-10 minutes.
- Increase heat to medium-high and add the onions to the skillet. Let them cook, stirring occasionally, until the onions begin to soften, 3-5 minutes.
- Add the diced tomatoes, spices, salt and pepper, and continue to cook over medium-high heat until the mixture begins to bubble.
- Stir in wine and bring to a boil. Add the quinoa and stock that was soaking and stir until well mixed.
- Reduce the heat to medium-low and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
- Add the diced chicken breast and stir until the chicken is covered in the paella sauce.
- Reduce the heat to a low simmer and cook until quinoa is almost tender, about 20 minutes. It will begin to thicken during this step.
- Gently stir in the spinach and frozen peas. Top with shrimp and salmon fillets. Cook on the stovetop until the shrimp and salmon start to cook through, 3-4 minutes.
- Place the pan in the preheated oven until the salmon is cooked through, about 3-5 minutes. Crank the broiler to high and toast the top of the paella for 2 minutes.
- Sprinkle with Heinen’s organic dry parsley and serve with fresh lemon and more of the Los Vascos white wine.