Quick and Easy Paella
This quick and easy Paella recipe is easy enough for a weeknight meal, yet fancy enough to serve to dinner guests.
Prep Time 18 minutes
Cook Time 20 minutes
Total Time 38 minutes
- 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 step 5, after arranging the shrimp. Make sure to discard any shell that is not open after cooking.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 711kcal | Carbohydrates: 86g | Protein: 41g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 243mg | Sodium: 1757mg | Potassium: 802mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 81.1mg | Calcium: 193mg | Iron: 5.2mg