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+ servings
Hillshire Farm, Target, Sausage, Shrimp, Chicken
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5 from 1 vote

Quick and Easy Skillet Paella

What could be better than a quick and easy skillet paella recipe? One-pan Cooking and a restaurant-style meal on your table in no time. Now that's a dinner your family will love!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Entree
Cuisine: Spanish
Servings: 4
Calories: 707kcal


  • 8 large shrimp peeled and deveined
  • 4 chicken thighs
  • 6 ounces Smoked Turkey Sausage sliced
  • 1 cup baby green peas
  • ½ medium onion diced
  • ½ cup sweet bell peppers diced
  • 2 cloves garlic diced
  • 2 tablespoons cilantro finely chopped
  • 2 tablespoons blackening seasoning
  • 1 teaspoon saffron or more if desired
  • 3 cups chicken stock
  • 1 ¼ cup converted white rice
  • 2 tablespoons olive oil


  • Season skin side of chicken thigh with your favorite blackening seasoning. (make it as spicy as you like)
  • In a large skillet over medium high heat, add two tablespoons of olive oil, then place seasoned chicken thighs, seasoning side down into pan.
  • Allow chicken to get crusty and blackened before turning over (about 5 minutes)
  • Turn over chicken thighs and allow to cook for 3-4 additional minutes, then remove from pan.
  • Drain any excess oil, leaving only enough in the pan to lightly sear veggies.
  • Add diced peppers (reserve 1 tablespoon of diced peppers for garnish), onions and garlic into pan. Sauté for about 2 minutes.
  • Add rice to pan and stir allowing rice to be coated and continue to sauté for a minute or two. (don't let the rice get brown)
  • Add in 2 cups of chicken stock and saffron, mixing well.
  • Place chicken thighs on top of rice and cover. Simmer over low heat for 15 minutes (or until liquid has been absorbed)
  • At this point, remove the chicken thighs and add one more cup of chicken stock to rice, stirring well.
  • Add shrimp on top of rice and continue to simmer for 5-7 minutes.
  • Remove shrimp from pan, and add in smoked turkey sausage, peas and 1 tablespoon of cilantro.
  • Place chicken and shrimp back on top of mixture and allow to simmer until all the liquid has been absorbed.
  • Place on a large serving platter and garnish with reserved diced peppers and cilantro.


Calories: 707kcal | Carbohydrates: 63g | Protein: 38g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 169mg | Sodium: 1372mg | Potassium: 728mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1023IU | Vitamin C: 54mg | Calcium: 72mg | Iron: 7mg