Name: Easy Paella Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 5 ounces cooked smoked Spanish chorizo sausage; 1 medium sweet onion, cut into 1-inch wedges; 3 cloves garlic, minced; 2 tablespoons tomato paste; 3/4 teaspoon paprika (sweet or smoked); 2 teaspoons coarse salt (not table salt); Few turns freshly cracked black pepper; Pinch of saffron threads; 1 1/2 cups dry Arborio rice; 3 1/2 cups low sodium chicken stock; 1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off; 1/2 cup frozen peas, thawed; 2 tablespoons finely chopped parsley

Jump to Recipe

Introduction

Easy Paella is a vibrant and flavorful Spanish dish that’s perfect for a satisfying weeknight meal. This recipe combines smoky chorizo, tender shrimp, and fragrant saffron-infused rice for a stunning plate that’s surprisingly simple to make at home.

A metal pan filled with a vibrant dish showing one main layer of golden-orange cooked rice mixed with bright green peas and light brown onion slices. Placed on top and throughout are plump, light pink shrimp, some curled and some straight, alongside slices of browned sausage. Garnishing the dish are fresh green parsley leaves and two lemon wedges on the side. A silver spoon rests inside the pan, partly covered by the food. The pan has red handles and sits on a white marbled surface with some bread and a red and white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
5 ounces cooked smoked Spanish chorizo sausage
1 medium sweet onion, cut into 1-inch wedges
3 cloves garlic, minced
2 tablespoons tomato paste
3/4 teaspoon paprika (sweet or smoked)
2 teaspoons coarse salt (not table salt)
Few turns freshly cracked black pepper
Pinch of saffron threads
1 & 1/2 cups dry Arborio rice
3 & 1/2 cups low sodium chicken stock
1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off
1/2 cup frozen peas, thawed
2 tablespoons finely chopped parsley

Instructions

Step 1: Warm the olive oil in a 12 to 14-inch paella pan or large stainless-steel skillet over medium-high heat. When the oil is hot, add the chorizo and onion; sauté for about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Step 2: Stir in the tomato paste and cook until it is completely mixed and coats the ingredients evenly.
Step 3: Add the paprika, salt, black pepper, and saffron threads; stir to combine all the flavors.
Step 4: Add the Arborio rice to the pan and stir to coat the rice completely with the mixture.
Step 5: Pour in the chicken stock and bring it to a boil. Gently flatten the rice with the back of a spatula, reduce the heat to low, and let it lightly simmer for 15 minutes without stirring.
Step 6: Place the shrimp into the pan, nestling them into the liquid. Cook for 10 more minutes until the liquid is absorbed and the shrimp are cooked through.
Step 7: Stir in the thawed peas and warm them through in the heat of the pan.
Step 8: Sprinkle chopped parsley over the top before serving. Enjoy your flavorful and easy paella!

Tips & Variations

Use smoked paprika for a richer, more authentic flavor, or sweet paprika if you prefer a milder taste.
Substitute Arborio rice with traditional bomba rice if available, for a more classic paella texture.
Add other seafood such as mussels or clams for a more varied seafood paella.
If you don’t have saffron, a pinch of turmeric can provide color, though the flavor will differ.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or stock to prevent drying out.

How to Serve

The dish is a close-up view of a metal pan filled with a colorful paella. The bottom layer is yellow-orange rice, mixed with thin slices of cooked onion. On top of the rice are scattered bright green peas, orange-pink cooked shrimp, and round slices of browned sausage. There are fresh green parsley leaves placed over the dish for garnish. Two lemon wedges rest on one side of the pan, adding a bright yellow touch. A silver spoon sits in the pan, partly buried in the rice and shrimp, with the handle extending out. The pan rests on a white marbled surface, with a white cloth with red patterns partly visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp directly in the recipe?

It’s best to thaw shrimp fully before cooking to ensure even cooking and the right texture. Thaw them overnight in the fridge or under cold running water.

What can I substitute for saffron if I don’t have it?

Saffron provides both color and a distinctive flavor, but if unavailable, a small pinch of turmeric can add a similar golden color. Keep in mind the flavor will not be the same.