Quick and Easy Paella

4.8
(163)

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

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Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hr 10 mins
Servings:
6
Yield:
6 servings

Ingredients

Saffron Broth:

  • 1 pound jumbo shrimp, peeled and deveined, shells reserved

  • 2 teaspoons olive oil

  • ½ teaspoon saffron threads, or more to taste

  • 2 ¼ cups chicken broth

Paella:

  • 1 tablespoon olive oil

  • 8 ounces chorizo sausage, sliced into thin rounds

  • ½ yellow onion, diced

  • 2 cloves garlic, minced

  • 1 ⅓ cups Arborio rice

  • ½ cup green peas

  • 1 red bell pepper, cut into thin strips

  • salt to taste

  • 1 teaspoon paprika

  • 1 pinch cayenne pepper, or more to taste

Directions

  1. Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.

  2. Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.

  3. Preheat oven to 425 degrees F (220 degrees C).

  4. Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.

  5. Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.

  6. Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.

  7. Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.

  8. Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.

  9. Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

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Recipe Tip


You can substitute smoked paprika for paprika, chicken broth for saffron broth, and any smoky, spicy sausage for chorizo. You can also cook this in a traditional paella pan if you have one.


Nutrition Facts (per serving)

476 Calories
19g Fat
47g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 476
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 31%
Cholesterol 150mg 50%
Sodium 975mg 42%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 26g 53%
Vitamin C 31mg 34%
Calcium 37mg 3%
Iron 3mg 18%
Potassium 361mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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