A few tweaks to one of our classic favorite one dish meals – and it’s a low calorie, high protein option that will please any crowd!
Bone broth is such an easy swap to add protein to your rice, and adding in chicken and clams makes this dish that much more filling and satisfying while helping you towards your protein goal!
If you’re newer to paella – it’s a one dish meal that’s bursting with fresh flavor and spice (most of that coming from the chorizo & saffron flavoring the rice!) and is designed to serve a crowd.
You can totally add the traditional mussels in their shells but I go for clams because they’re easy, less fuss, and more of a protein punch while still giving that touch of seafood flavor!
Arborio rice is another swap I love because it’s easy to source and I like the way it cooks up in this dish. Plus I know I can use up any extra in lots of other dishes!
Hope you enjoy this one as much as our family does. It’s delicious year-round but even makes a great Christmas dish with the seafood & crowd pleasing vibes!
High Protein Paella
Ingredients
- 1 lb chorizo sausage ground
- 1 tbsp minced garlic
- 1/2 large white onion, chopped
- 1 red bell pepper diced
- 1 1/2 lbs boneless, skinless chicken thighs cut into bite sized pieces
- 1 1/2 cups arborio rice
- 3 cups chicken bone broth
- 15 oz can fire roasted diced tomatoes drained
- 1 tsp saffron threads (or 1/4 tsp ground saffron)
- 1 cup green peas
- 1 lb large red shrimp
- 6.5 oz can chopped clams drained
- fresh parsley & lemon wedges for garnish
Instructions
- Heat a large skillet over medium high heat and add the CHORIZO. Cook until browned and broken up into small pieces, then remove with a slotted spoon & set aside.
- To the pan, add the GARLIC, ONION, and RED BELL PEPPER, and cook for 2-3 minutes to soften.
- Add the CHICKEN – cooking for about 3 minutes, or until lightly browned on the outside but not cooked through.
- Add the RICE, and mix well to coat it with the oils from the pan.
- Add the chorizo back to the pan, and stir in the CHICKEN BROTH, drained TOMATOES, and SAFFRON.
- Bring the dish to a simmer, then lower the heat to a gentle simmer so the bottom doesn’t burn. No more stirring! Simmer for 10 minutes, uncovered.
- Add the PEAS, scattering over the top. Add the SHRIMP, submerging down into the rice mixture a bit.
- Cook for 8 more minutes or until the shrimp are opaque & cooked through, and most of the liquid has been absorbed by the rice (some liquid remaining is good!) Remove from the stove once the rice seems cooked but still firm.
- While off the heat, scatter the CLAMS over top, cover the pan with a lid, and rest for 5 minutes while the remaining liquid is absorbed by the rice.
- Garnish the dish with fresh chopped parsley and wedges of lemon to serve. Enjoy!
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