Print

Easy Paella Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

This Easy Paella recipe offers a vibrant, authentic Spanish dish featuring smoky chorizo, succulent shrimp, and aromatic saffron-infused Arborio rice, cooked together in a single pan for a flavorful and satisfying meal perfect for gatherings or a special weeknight dinner.

Ingredients

Scale

Main 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

  1. Heat the Oil and Sauté Chorizo and Onion: Warm olive oil in a 12 to 14-inch paella pan or a large stainless-steel skillet over medium-high heat. Once the oil is hot, add the smoked Spanish chorizo and onion wedges. Sauté them together for about 3 minutes until the onion begins to soften and the chorizo releases its flavorful oils.
  2. Add Garlic: Incorporate the minced garlic into the pan and cook for about 30 seconds until fragrant, ensuring it does not burn.
  3. Mix in Tomato Paste: Stir in the tomato paste thoroughly to coat the ingredients evenly and allow it to cook down completely, enhancing the base flavor.
  4. Season the Mixture: Add the paprika, coarse salt, freshly cracked black pepper, and saffron threads. Stir everything together to combine the spices evenly throughout the mixture.
  5. Add and Coat the Rice: Pour the dry Arborio rice into the pan and stir to coat all the grains with the fat and spices, which prepares the rice for even cooking.
  6. Pour in Chicken Stock and Simmer: Pour in the low sodium chicken stock and bring the mixture to a boil. Using the back of a spatula, gently flatten the rice to ensure even cooking. Reduce the heat to low and let it simmer lightly for 15 minutes, avoiding stirring to allow a crust to form on the bottom.
  7. Add Shrimp and Continue Cooking: Nestle the peeled and deveined shrimp into the liquid, distributing them evenly. Cook for an additional 10 minutes, or until the liquid has been absorbed and the shrimp are cooked through.
  8. Incorporate Peas and Warm Through: Stir in the thawed frozen peas, warming them just enough to heat through without overcooking.
  9. Garnish and Serve: Sprinkle the finely chopped parsley on top, serve hot, and enjoy your delicious homemade paella!

Notes

  • For a vegetarian version, omit the chorizo and shrimp and replace chicken stock with vegetable stock, adding vegetables like bell peppers and artichokes.
  • Using a paella pan is traditional, but a large, wide skillet works just as well for even cooking.
  • Do not stir the rice after adding the stock to allow a crust, called socarrat, to develop at the bottom of the pan.
  • Saffron adds signature flavor and color, but if unavailable, turmeric can be a substitute though flavor will slightly differ.
  • Use low sodium chicken stock to control the saltiness, adjusting salt to taste as needed.

Keywords: paella, Spanish recipe, seafood, chorizo, saffron rice, easy paella, one-pan meal

Find it online: https://chefmilacook.com/easy-paella-recipe/