Easy Paella Recipe with Lemon Dill Tuna
A one-pan flavorful rice dish made with chickpeas, red peppers, diced tomatoes, olive, capers, peas, and lemon dill tuna. Super easy paella recipe!
This post is sponsored by Blue Harbor Fish Co.®. All opinions are my own.
To know me is to understand that I’m always on the hunt for easy weeknight meals. Today, I’m bringing you this super easy one-pan paella rice dish (hooray for less dishes!) made with chickpeas, red peppers, diced tomatoes, olive, capers, peas, and .
That’s right! Not tuna steak here, we are talking tuna from a can… well, actually, it’s from a pouch!
See, comes in a 3-ounce pouch. Their tuna is one that I’ve been enjoying for years since it has such a clean and delicious flavor. It’s truly undefeated. Adding it to this paella dish was the best decision I’ve made all week!
Here’s how I made it.
Recommended For This Recipe
How To Make Easy Paella Recipe with Lemon Dill Tuna
Prep your ingredients and sauté the veggies. In a skillet, heat olive oil over medium-high heat. Sauté onion and red bell peppers for 5 minutes. Sauté garlic in the last minute. Careful not to burn it.
Make the rice dish. Add rice, chicken stock, dry cooking wine, diced tomatoes, and smoked paprika. Bring to a boil then reduce heat to low. Cover and cook for 12 minutes.
Stir in the tuna and remaining ingredients. Stir in chickpeas, peas, capers, tuna, and olives. Cook for another 10 minutes at low heat. Taste and adjust salt + pepper as needed. Remove from heat, garnish with lemon slices and green onions.
That’s it!
Can’t wait for you to make it!
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Easy Paella Recipe with Lemon Dill Tuna
Ingredients
- 2 tablespoons olive oil
- 1/3 cup yellow onion, chopped
- 1/2 cup red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup short grain white rice
- 1/2 cup chicken stock
- 1/2 cup dry cooking wine
- 6 ounces diced tomatoes
- 1 tablespoon smoked paprika
- 8 ounces canned chickpeas, drained
- 1/2 cup frozen peas
- 1 tablespoon capers
- 3 pouches Blue Harbor Fish Co. Wild Albacore Tuna in Water with Lemon and Dill, drained
- 2 tablespoons Spanish olives, sliced
- Salt + pepper to taste
- Lemon slices and green onions for garnish
Instructions
- In a skillet, heat olive oil over medium-high heat. Sauté onion and red bell peppers for 5 minutes. Sauté garlic in the last minute. Careful not to burn it.
- Add rice, chicken stock, dry cooking wine, diced tomatoes, and smoked paprika. Bring to a boil then reduce heat to low. Cover and cook for 12 minutes.
- Stir in chickpeas, peas, capers, tuna and olives. Cook for another 10 minutes at low heat. Taste and adjust salt + pepper as needed. Remove from heat, garnish with lemon slices and green onions. Serve and enjoy!
Thank you Blue Harbor Fish Co.® for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo
This recipe looks incredible! I fell in love with paella when my fiance’s family made it for Christmas. I can’t wait to try this recipe out! Thank you for sharing!