Weeknight Skillet Paella - alive magazine

Ingredients

• 3 skinless, boneless chicken thighs, cut into 1/2 in (1.25 cm) pieces
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground black pepper
• 1/2 tsp (2 mL) smoked paprika
• 1 Tbsp (15 mL) grapeseed oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups (350 mL) arborio rice
• 3 cups (750 mL) unsalted chicken broth
• 28 oz (798 mL) can no-salt-added diced tomatoes
• 1 cup (250 mL) frozen peas
• 12 oz (340 g) large raw shrimp, peeled and deveined
• 1/2 lemon
• 1 Tbsp (15 mL) chopped flat leaf parsley leaves (optional)