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Asian-Inspired Spanish Paella

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6


  • 1 tbsp sesame oil
  • 1 lb. boneless, skinless chicken breast, cubed
  • 1 lb. peeled and deveined frozen medium shrimp
  • 1/2 yellow onion, chopped
  • 1 can (15 oz.) diced tomatoes in juice
  • 1 red bell pepper, chopped
  • 1 cup frozen peas
  • 2 cups brown rice
  • 1 tsp paprika
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • 2 tbsp NAKANO Roasted Garlic Rice Vinegar
  • 1 tbsp tamari
  • 1 cup vegetable broth
  • 1 lemon, juiced
  • salt and pepper to taste


  • Add oil to a large skillet and place over medium-high heat. Add chicken to the skillet and cook until browned and no longer pink, about 6-7 minutes. Remove and set aside.
  • Add onion, garlic, peas, bell pepper and diced tomatoes with its juices to the skillet and cook for 4-6 minutes, stirring occasionally.
  • Stir in rice, broth, rice vinegar, tamari, seasonings and chicken and bring to a boil. Reduce to a simmer, cover and cook until rice begins to soften, about 8-10 minutes
  • Add shrimp to the pan, cover and cook for another 4-5 minutes or until shrimp is pink. Drizzle lemon juice on top and serve immediately.