This quick and easy Paella recipe is easy enough for a weeknight meal, yet fancy enough to serve to dinner guests. Full of Spanish flair and amazingly tasty!
Quick and Easy Paella Recipe
Look at this beautiful pan of paella!
Paella is one of the world’s most famous rice dishes and one of my personal favorite dishes. When my husband really wants to pamper me he takes me out to eat paella. We have a couple of Spanish restaurants nearby that are very good, but they are also very expensive, so we go on only for really really really special occasions.
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, meanwhile 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.
Quick And Easy Paella Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
To make my quick and easy paella recipe, you’ll need:
- Chicken broth
- Saffron threads
- Olive oil
- Shrimp
- Spanish chorizo
- Chicken breast
- Salt and black pepper
- Onion
- Red pepper
- Garlic
- Paella rice
- Fresh lemon juice
- Smoked paprika
- Parsley leaves
- Frozen peas
- Roasted red peppers
How Do You Make Paella From Scratch?
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare the broth: Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat. Do not boil.
- Season the shrimp: Rise and pat dry the shrimp with a paper towel. Season with salt and pepper to taste. Set aside.
- 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 skillet and set aside.
- 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.
- Add veggies: Add onion and red pepper; cook for 5 minutes, stirring occasionally. Add garlic; cook 1 minute.
- Add rice; cook for 2 minutes, stirring constantly.
- Stir in hot chicken broth, cooked chorizo, lemon juice, paprika, and 2 tablespoons olive oil; mix to combine. Reduce heat to medium-low and bring to simmer.
- Cook the rice: cook, for 10 minutes, or until the rice has absorbed most of the broth and almost tender. Scatter snap peas over the rice. Reduce heat to low, cover with foil or a lid, and cook for 5 minutes.
- Add the shrimp: After 5 minutes, arrange 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, if desired.
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 shell that is not open after cooking.
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.
Storing Instructions
Paella leftovers can be stored covered in the refrigerator for up to 3 days.
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Quick and Easy Paella
Equipment
Ingredients
- 4 1/2 cups chicken 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 cups boneless chicken breast, cut into 1-inch pieces ( 2 – 3 chicken breasts approx.)
- 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 fresh lemon juice
- 1 teaspoon sweet paprika
- 1 cup frozen peas
- 6 strips roasted red pepper (optional)
- Fresh parsley leaves, chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat. Do not boil.
- 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 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. Add garlic; cook for 1 minute until fragrant.
- Add uncooked paella rice; cook (toast) for 2 minutes, stirring constantly.
- Stir in hot chicken broth, cooked chorizo, lemon juice, sweet paprika, and 2 tablespoons olive oil; mix to combine. Reduce heat to medium-low and bring to simmer; cook 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 heat to low, cover with foil or a lid, and cook for 5 minutes.
- After 5 minutes, arrange 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, if desired.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Originally posted in January 2016 post content was edited to add more helpful information, no change to the recipe in September 2021.
