Chicken Pork and Shrimp Mexican Paella

5 from 1 vote

How to make traditional Paella Mexicana. Our easy Mexican Paella rice recipe features chicken, pork ribs and shrimp. Serve with guacamole.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Mexican

Keyword: Mexican Paella

Servings:

Calories: 681kcal

In a medium saucepan, bring the broth to boil. Add the saffron, turn down the heat, and simmer until the liquid is a deep gold, approximately 5 minutes. Remove from the heat.
In a large skillet, heat 2 tbsp of oil over medium heat. When the oil is hot, and working in batches to prevent crowding, add the chicken and pork and cook, turning often, until browned on all sides, 7-10 minutes. Transfer to a plate. Turn down the heat to medium-low and add the remaining 2 tbsp oil and the onion. Stir often while adding the garlic, followed by the tomatoes, paprika, 1 1/2 tsp salt and cook for 6 minutes.
Return the chicken and pork to the pan, add the bell pepper and reserved broth, and turn up the heat to high. When the liquid starts to boil, turn down the heat and simmer until the meat is no longer raw, about 15 minutes.
Sprinkle the rice evenly into the liquid making sure it is mostly submerged then turn up the heat to high. When the liquid starts to boil, turn down the heat to low, cover, and cook for 7-8 minutes. Remove the lid and cook for another 15 minutes.
Stir the shrimp into the rice and cook until all of the liquid has evaporated, the rice is cooked through, and the shrimp is fully cooked, 15-20 minutes longer.
Remove from the heat and let rest for 5-10 minutes before serving with guacamole.