Quick and Easy Paella

ByOriana Romero Published: Updated:
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If you’ve ever wanted to bring a taste of Spain to your table without spending hours in the kitchen, this Quick and Easy Paella is for you! Packed with bold flavor and golden rice, it feels like something from a restaurant but comes together easily on a weeknight. I’ve tested and tweaked this version until it’s foolproof—simple ingredients, vibrant results, and absolutely family-approved. It’s the kind of meal that makes everyone feel like they’re on vacation, no passport required.

A large pan of Quick and Easy Paella with yellow rice, shrimp, peas, chicken, red bell peppers, and chorizo sits on a wooden table.

Oriana’s Thoughts On The Recipe

A woman with long blonde hair wearing a light blue knit sweater stands in front of a plain white background, looking at the camera—ready to share her favorite Quick and Easy Paella recipe.

I still remember the first time I tried paella—it was during a special dinner out with my husband, and I couldn’t stop thinking about how delicious it was. Over the years, I developed my own version that is simple and quick to make, but still full of flavor. This Quick and Easy Paella is my go-to for busy nights when I want to serve something that feels like a celebration but fits right into everyday life. No fancy ingredients or long wait times—just honest, beautiful food that brings everyone together.

What I Love About This Recipe

  • Effortless Elegance: This recipe is quick and uncomplicated, but it still feels like a celebration on a plate. It’s the kind of dish that makes you feel fancy without the stress.
  • Big Flavor, Simple Steps: With a few pantry staples and easy-to-find ingredients, you still get that deep, layered flavor paella is famous for. No complicated techniques here—just good food done right.
  • Totally Weeknight-Friendly: Yes, you can have paella on a Tuesday! It comes together fast, which means I can whip it up after soccer practice or a long day of errands.
  • Family-Style Favorite: Everything cooks in one pan, and it’s meant to be shared. It’s the perfect dish for gathering around the table and catching up over bites of warm, saffron-kissed rice.
  • Budget-Wise Indulgence: Let’s be honest—going out for paella can be pricey. Making it at home saves money but still feels like a treat, especially when I’m trying to recreate that restaurant magic.
Handwritten text on a pale pink background reads "xo, Oriana" in black cursive font, adding a personal touch to your Quick and Easy Paella recipe card.

What Is Paella Made Of?

Being an iconic dish in Spain, Paella can generate some controversy. Some paella purists say that chicken and rabbit are mandatory, snails are optional, while fish and shellfish are absolutely out of the question. Unlike with a risotto, stirring is absolutely forbidden because you don’t want a creamy result, and so forth!

Anyway…

There are many versions and recipes, and in my opinion, they are all good. Honestly, I think that the most important thing is that the person who is cooking really enjoys the dish itself and the process of making it. I do not claim that my recipe represents the traditional Spanish way of cooking Paella, but it’s pretty darn good, and the fact that it comes together quickly in just one pot makes it even better.

A large pan of yellow rice with shrimp, peas, sliced red bell peppers, and chorizo sits on a rustic wooden surface, showcasing a delicious Quick and Easy Paella perfect for any gathering.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Chicken broth: This is the flavorful liquid base that infuses the rice with depth. I recommend low-sodium so you can better control the saltiness of the final dish. You can also use vegetable broth for a pescatarian version or seafood stock to enhance the shrimp flavor.
  • Saffron threads: The star of the show! Saffron gives paella its signature golden hue and unique earthy aroma. It’s pricey, but a little goes a long way. If you need a budget-friendly option, you can use turmeric to mimic the color (though not the flavor).
  • Olive oil: Used to sauté the aromatics and proteins. It adds richness and ties everything together. Use extra virgin olive oil for the best flavor, but any neutral oil will work in a pinch.
  • Shrimp: A traditional and crowd-pleasing protein. It cooks quickly and adds a lovely seafood note. You can also use mussels, scallops, or firm white fish if you want to mix it up.
  • Spanish chorizo: Adds smoky, bold flavor and a little spice. Look for cured Spanish-style chorizo (not the fresh Mexican kind). If unavailable, substitute with smoked sausage or andouille.
  • Chicken breast: Lean and quick-cooking, chicken helps round out the dish and makes it more filling. Thighs also work well if you prefer something juicier.
  • Salt and black pepper: Simple but essential for seasoning and balancing flavors. Always taste and adjust at the end.
  • Onion: The flavor base. When sautéed, it adds sweetness and depth to the dish. Yellow or white onions both work well.
  • Red pepper: Adds a touch of sweetness, color, and crunch. Feel free to use orange or yellow bell peppers if that’s what you have on hand.
  • Garlic: Adds richness and complexity to the base of the dish. I usually go heavy on garlic—it really lifts all the other flavors.
  • Paella rice: Look for short-grain rice like Bomba or Calasparra, which absorb liquid without becoming mushy. If you can’t find paella rice, arborio (risotto) rice is a good substitute. Avoid long-grain rice—it doesn’t give the right texture.
  • Fresh lemon juice: Brightens up the whole dish with a pop of acidity. It cuts through the richness and balances the flavors. I like to serve extra lemon wedges on the side too!
  • Smoked paprika: This adds warmth, depth, and a hint of smokiness. It’s one of my favorite spices and really helps bring that classic Spanish flavor.
  • Parsley leaves: A fresh garnish that adds color and a light, herby note. You can skip it if you don’t have it, but it’s such a nice finishing touch.
  • Frozen peas: Sweet, colorful, and easy! They add a pop of green and contrast beautifully with the other ingredients. No need to thaw—just stir them in during the last few minutes of cooking.
  • Roasted red peppers: For a sweet, smoky bite and beautiful color. I usually use jarred peppers, sliced into strips. You can also roast your own or skip them if you prefer a simpler version.

Food Allergy Swaps

This recipe is naturally egg, dairy, nut, peanut, sesame, and fish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

  • Shellfish-Free: Instead of shrimp, use additional chicken and chorizo.
  • Soy-Free: Instead of store-bought chicken broth (which may contain soy additives), use homemade broth or a certified soy-free brand.
  • Gluten-Free: Most ingredients are naturally gluten-free, but be sure your chicken broth, Spanish chorizo, and paella rice are certified gluten-free to avoid cross-contamination or hidden additives.
A close-up of a pan filled with rice, shrimp, chicken, green peas, red bell peppers, and chorizo sausage—perfect for making a Quick and Easy Paella at home.

Process Overview: Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  1. Prepare the broth

    Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat, but do not boil.

  2. Season the shrimp

    Rinse and pat dry the shrimp with a paper towel. Season with salt and pepper to taste.  Set aside.

  3. Sauté the chorizo

    In a large paella pan, or a very large skillet, heat 2 tablespoons of oil over medium heat. Add chorizo to the skillet, sauté for 3 minutes, stirring occasionally. Remove from the skillet and set aside.

  4. Cook the chicken

    Add chicken to the skillet and cook for 5 minutes, or until lightly browned and cooked—season with salt and pepper to taste.

  5. Add veggies

    Add onion and red pepper; cook for 5 minutes, stirring occasionally. Add garlic; cook 1 minute.

  6. Add rice

    Add rice and cook for 2 minutes, stirring constantly.

  7. Stir in hot chicken broth

    Stir in hot chicken or paella broth, cooked chorizo, lemon juice, paprika, and 2 tablespoons olive oil; mix to combine. Reduce the heat to medium-low and bring to a simmer.

  8. Cook the rice

    Cook (uncovered) for 10 minutes, or until the rice has absorbed most of the broth and is almost tender. Scatter snap peas over the rice. Reduce the heat to low, cover with foil or a lid, and cook for 5 minutes.

  9. Add the shrimp

    After 5 minutes, arrange shrimp and roasted red pepper strips over the rice, cover, and continue cooking for 5 – 8 minutes, or until the rice is tender. Remove from heat and let stand, covered, for 10 minutes.

  10. Garnish & serve!

    Garnish with chopped parsley. Serve with lemon, if desired.

A large pan of yellow rice mixed with shrimp, green peas, sliced sausage, chicken, and vegetables is shown, with two red serving utensils—perfect for a Quick and Easy Paella.

Quick Recipe Notes

Broth: This recipe turns out great using chicken broth, but if you want to make it even more special, you can use this Cooking Broth for Valencian Paella. If using paella broth, mix 1 container (4 cups – 1000ml) + 1/2 cup chicken broth. You can omit the saffron because it is included in the paella broth.

Rice: I used Uncle Ben’s original rice (long grain) because it was the one I had on hand, but Paella is supposed to be done with medium-grain rice. Some stores, such as Sur La Table and World Market, sell authentic rice for paella. You can also find it on Amazon.

Saffron: If you do not find/have the saffron you can use an envelope of this seasoning mix that is easy and cheaper to buy in any grocery store.

Paella Pan: This is the paella pan I used. If you don’t have a paella pan, use a 13- 15 inch or larger skillet. Try to find a heat source that can accommodate the whole paella pan or skillet. Depending on the configuration of your burners, you’ll need to place the pan over two burners or set it on your largest burner. Either way, you’ll have to move and rotate the pan to distribute the heat.

Variations: You can add some mussels if you want. Add them in step 5, after arranging the shrimp. Make sure to discard any shells that are not open after cooking.

A close-up of a pan filled with Quick and Easy Paella, featuring yellow rice, green peas, red bell pepper strips, shrimp, and chorizo slices.

Storing Instructions

Paella leftovers can be stored covered in the refrigerator for up to 3 days.

Frequently Asked Questions

Paella is supposed to be done with medium-grain rice called “Bomba”. Some stores, such as Sur La Table and World Market, sell authentic rice for paella. You can also find it on Amazon.

A Paella pan is very helpful when making Paella, but If you don’t have a paella pan, use a 13- 15 inch or larger skillet. Try to find a heat source that can accommodate the whole paella pan or skillet. Depending on the configuration of your burners, you’ll need to place the pan over two burners or set it on your largest burner. Either way, you’ll have to move and rotate the pan to distribute the heat.

Paella is a one-pot, all-in-one dish. To accompany this quick and easy paella, you need nothing more than wine, bread, and lots of family and friends.

A pan of Quick and Easy Paella features yellow rice with shrimp, green peas, sliced red bell peppers, and pieces of sausage on a wooden surface.

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Recipe Card

A pan of Quick and Easy Paella with shrimp, rice, peas, and red bell peppers on a white wooden table, next to a glass of beer and stacked plates.

Quick and Easy Paella

Oriana Romero
This quick and easy  Paella recipe is easy enough for a weeknight meal, yet fancy enough to serve to dinner guests. 
3.91 from 102 votes
Print Recipe Pin Recipe
Prep Time 18 minutes
Cook Time 20 minutes
Total Time 38 minutes
Servings 6 servings

Equipment

Ingredients
 

  • 4 1/2 cups chicken broth or Paella broth (see notes)
  • 1 teaspoon saffron threads (see notes)
  • 1 lb fresh or frozen medium shrimp, peeled and deveined (if using frozen allow to thaw)
  • 4 tablespoons olive oil, divided
  • 1 link Spanish chorizo, thinly sliced
  • 2 – 3 boneless, skinless chicken breasts, cut into 1-inch pieces
  • Salt and black pepper to taste
  • 1 cup onion, finely diced
  • 1 cup red pepper, finely diced
  • 6 garlic cloves, minced
  • 3 cups paella rice (see notes)
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 teaspoon sweet paprika
  • 1 cup frozen peas
  • 6 strips roasted red pepper (optional)
  • Fresh parsley leaves, chopped

Important

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Instructions
 

  • Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat, but do not boil.
    Note: If using paella broth, mix 1 container (4 cups – 1000ml) + 1/2 cup chicken broth. You can omit the saffron because it is included in the paella broth.
  • Rise and pat dry the shrimp with a paper towel. Season with salt and pepper to taste.  Set aside.
  • In a large paella pan, or a very large skillet, heat 2 tablespoons of oil over medium heat. Add chorizo to the skillet, sauté for 3 minutes, stirring occasionally. Remove from the skillet and set aside.
  • Add chicken to the same skillet and cook for 5 minutes, or until lightly browned and cooked. Season with salt and pepper to taste. Add onion and red pepper; cook for 5 minutes, stirring occasionally. Then, add garlic; cook for 1 minute until fragrant.
  • Add uncooked paella rice; cook (toast) for 2 minutes, stirring constantly.
  • Stir in hot chicken broth (or paella broth), cooked chorizo, lemon juice, sweet paprika, and 2 tablespoons olive oil; mix to combine. Reduce the heat to medium-low and bring to a simmer; cook uncovered for about 10 minutes, or until the rice has absorbed most of the broth and is almost tender.
  • Scatter the peas over the rice. Reduce the heat to low, cover with foil or a lid, and cook for 5 minutes. he
  • After 5 minutes, arrange the raw shrimp and roasted red pepper strips over the rice, cover, and continue cooking for 5 minutes, or until the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
  • Garnish with chopped parsley. Serve with lemon and a drizzle of olive oil , if desired.
Oriana’s Notes
 
Important Note: I’m not claiming this is the traditional Spanish way to make paella—this is just my take on an easy and quick version of a dish I truly love. It’s pretty darn delicious, and all the flavors come together to satisfy your paella cravings at home. 
 
Broth: This recipe turns out great using chicken broth, but if you want to make it even more special, you can use this Cooking Broth for Valencian Paella. If using paella broth, mix 1 container (4 cups – 1000ml) + 1/2 cup chicken broth. You can omit the saffron because it is included in the paella broth.
 
Rice: I used Uncle Ben’s original rice (long grain) because it was the one I had on hand, but Paella is supposed to be done with medium grain rice. Some stores, such as Sur La Table and World Market, sell authentic rice for paella. You can also find it on Amazon.
 
Saffron: If you do not find/have the saffron you can use an envelope of this seasoning mix that is easy, and cheaper, to buy in any grocery store.
 
Paella Pan: This is the paella pan I used. If you don’t have a paella pan, use a 13- 15 inch or larger skillet. Try to find a heat source that can accommodate the whole paella pan or skillet. Depending on the configuration of your burners, you’ll need to place the pan over two burners or set it on your largest burner. Either way, you’ll have to move and rotate the pan to distribute the heat.
 
Variations: You can add some mussels if you want. Add them in step 5, after arranging the shrimp. Make sure to discard any shells that are not open after cooking.
 
Store: Paella leftovers can be stored covered in the refrigerator for up to 3 days.  
 
Food Allergy Swaps:
  • This recipe is naturally egg, dairy, nut, peanut, sesame, and fish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
  • Shellfish-Free: Instead of shrimp, use additional chicken and chorizo.
  • Soy-Free: Instead of store-bought chicken broth (which may contain soy additives), use homemade broth or a certified soy-free brand.
  • Gluten-Free: Most ingredients are naturally gluten-free, but be sure your chicken broth, Spanish chorizo, and paella rice are certified gluten-free to avoid cross-contamination or hidden additives.
 
 

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Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 711kcalCarbohydrates: 86gProtein: 41gFat: 21gSaturated Fat: 5gCholesterol: 243mgSodium: 1757mgPotassium: 802mgFiber: 4gSugar: 5gVitamin A: 2150IUVitamin C: 81.1mgCalcium: 193mgIron: 5.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine Spanish
Calories 711
Keyword easy paella quick

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Originally posted in January 2016, the post content was edited to add more helpful information; no change to the recipe in May 2025.

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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45 Comments

  1. Hello! Happy New Year 2023! I found your recipe and followed most of your instructions. I did not use the chicken. Just shrimp and I used kielbasa instead of chorizo because I was trying to stir away from spicy food. I also added a bit of Goya adobo to season once all the ingredients were in the pan.
    I’m very happy with the way mine turned out! Thank you for your awesome and not complicated instructions.
    I’d love to add a picture. How May I do that?

    Reply

    1. Hello Daisy! It sounds like you nailed it! You can share your pics with me via Instagram =) Thanks so much for trying my recipe and taking the time to come back and let me know.

      Reply

    1. Hello Joanna! The paella recipe does not have a video yet. I am working on adding the video to the most popular recipes. If you have any questions shout out… I am happy to help!

      Reply

  5. 4 stars
    This was delicious! I omitted the chicken (I was only feeding two) and added artichoke hearts (something I read in another Paella recipe). I will definitely be making this for company when the day comes that we can open up our homes to friends and family again. Looking forward to the leftovers with a side of Pan con Tomate. Thank you!

    Reply

    1. Hello Laurie! I LOVE this recipe…I could eat Paella every day with no problem. I am so happy you liked too. Thanks so much for your feedback and for trying my recipe.

      Reply

    1. Hello Melissa! This is what I usually use (https://amzn.to/3aUxatq). You can also use turmeric to color your paella. I would add a teaspoon first and then adjust if necessary. Be aware that the addition of turmeric might change the taste slightly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

      Reply

  7. 5 stars
    I tried this recipe yesterday for a luncheon with friends. We’ve been to Spain a number of times and had friends make paella for us there. This recipe was easy and quick (duh) and gave us all the flavors that reminded us of our trips to Barcelona. Using our paella pan, I did season the chicken overnight in a rub of cayenne, turmeric, smoked paprika, garlic powder, onion powder, olive oil and lemon before the cooking process to give it a little deeper flavor. Everyone loved it. We hardly had any left-overs. Thank you for sharing!

    Reply

  8. I tried this recipe after I came home from Spain. It was way easier than I thought it would be and tasted amazing! Using a fry pan worked just fine.

    Reply

    1. Hello Hope! I’m glad you found it easy to make, this is one of my fave recipes…so easy and so good. Thanks so much for your feedback and for trying my recipe.

      Reply

  9. WHAT SIZE PAN ARE YOU USING? If I missed it, sorry…but I can’t seem to find it and I don’t want to use one that’s too big or too small.

    Reply

    1. Hello Judy! No problem…my pan is 15-Inch. This is the one I have: https://amzn.to/2V5lfRY If you don’t have a paella pan, use a 13- 15 inch or larger skillet. Try to find a heat source that can accommodate the whole paella pan or skillet. Depending on the configuration of your burners, you’ll need to place the pan over two burners or set it on your largest burner. Either way, you’ll have to move and rotate the pan to distribute the heat.

      Reply