Chicken and Squid Paella in a Pan

Chicken and Squid Paella in a Pan, Summer Sizzlers: Skillet Recipes You Have To Try


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This seasoned Spanish rice dish is the perfect sweet and savory mix. The chicken and calamari combination is unbeatable, and the rice is so saturated with flavor that you’ll find yourself going back for seconds...and probably thirds.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2 chicken breast fillets, diced
  • 2 cups squid tubes, thinly sliced
  • 3 1/2 cups salt-reduced chicken stock, boiling
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 1 red pepper, chopped
  • 1 cup cherry tomatoes, sliced in half
  • 2 lemons, 1 zested and juiced, one sliced lengthwise into six pieces
  • 1 cup steamed snow peas, halved
  • 3 tablespoons chopped parsley

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Heat one tbsp olive oil in a large skillet. Add your diced onions to the now, bubbling oil and allow them to soften for about five minutes.
Once you are satisfied with your onions, add your minced garlic along with your uncooked chicken breast. Sear your chicken until it begins to brown.
Now that you have cooked chicken and soften veggies, it’s time to add your rice. Combine it with the remaining oil in the pan. Mix all of these ingredients together thoroughly in the skillet, allowing it to cook for 2 minutes.
Add your red peppers, tomatoes, lemon zest, and then, finally, 1 cup stock. Allow your rice to absorb these flavors by giving it time to simmer. About 5 minutes should be sufficient.
After a healthy amount of simmering, add another cup of chicken stock and repeat the process. When absorbed, add remaining stock and cover.
Finally, after the rice and chicken have absorbed the lemon zest and stock flavors, add snow peas, lemon juice, and parsley. Heat this for 2–3 minutes. Mix your squid in at the very end so that it does not dry out. Cook the entire dish for 2 more minutes, and then serve.

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