This quick and easy Paella recipe is easy enough for a weeknight meal, yet fancy enough to serve to dinner guests. It’s studded with chorizo, chicken, and shrimp. Full of Spanish flair and amazingly tasty!
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.
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!
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.
To accompany the rice, you need nothing more than wine and lots of family and friends.
📱If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 4 1/2 cup chicken broth (see note)
- 1 teaspoon saffron threads
- 4 tablespoons olive oil
- 1 lb fresh or frozen medium shrimp, peeled and deveined
- 1 link Spanish chorizo, thinly sliced
- 2 cup boneless chicken breast, cut into small pieces ( 2 - 3 chicken breasts approx.)
- Salt and black pepper to taste
- 1 cup onion, finely chopped
- 1 cup red pepper, finely chopped
- 5 garlic cloves, minced
- 3 cups paella rice (see notes)
- 1 cup canned diced tomatoes, undrained
- 1/4 cup fresh lemon juice
- 1 teaspoon smoked paprika
- 1 cup fresh parsley leaves, chopped
- 1 cup frozen peas
- 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 skillet and cook for 5 minutes, or until browned and cooked. Season with salt and pepper to taste. 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, tomatoes, lemon juice, paprika, 2 tablespoons olive oil, and parsley; mix to combine. Reduce heat to medium-low and bring to simmer; cook, for 10 minutes, or until the rice has absorbed most of the broth and almost tender.
Arrange shrimp over the rice. Scatter snap peas over. Reduce heat to low, cover with foil or lid, and cook for 5 - 10 minutes, or until peas are crisp-tender, and rice is tender. Remove from heat and let stand, covered, for 10 minutes.
- Serve with lemon wedges and more chopped parsley, if desired.
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.
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 Sur La Table and World Market, sell the authentic rice for paella. You can also find it at Amazon.
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.
You can add some mussels if you want. Add them in the step 5, after arranging the shrimp. Make sure to discard any shell that is not open after cooking.
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!