Weeknight Paella Recipe
There’s something magical about a dish that brings big flavor, vibrant color, and pure comfort to your table in just 35 minutes. That’s exactly why this Weeknight Paella Recipe is my go-to whenever I crave a taste of Spain without the fuss. Succulent chicken, plump shrimp, smoky sausage, and aromatic rice cook together in one pan, infusing every bite with savory goodness and a sunny golden hue. Whether it’s a busy weeknight or a last-minute get-together, this recipe transforms simple ingredients into a feast that feels like a celebration.
Ingredients You’ll Need
Every item in this recipe is chosen for its ability to shine in the pan and work in harmony. The ingredients are straightforward, but each one plays a starring role in this Weeknight Paella Recipe—adding texture, color, or a burst of flavor that makes the whole dish sing.
- Olive oil: Adds richness and helps create that irresistible golden crust on the rice and meat.
- Boneless skinless chicken thighs: Tender, juicy, and full of flavor, chicken thighs stay moist and tasty throughout cooking.
- Large shrimp: Quick-cooking and sweet, shrimp bring a delightful seafood touch and beautiful color.
- Smoked sausage or chorizo: Infuses the dish with smoky, savory depth—Spanish chorizo is classic, but any smoked sausage works.
- Onion: Provides a sweet, aromatic base that sets the stage for every other flavor.
- Bell pepper: Adds sweetness, crunch, and a pop of color that brightens the whole pan.
- Garlic: Brings bold, aromatic notes that permeate the whole dish.
- Arborio or medium-grain rice: The key to creamy-yet-separate grains that soak up every drop of flavor.
- Smoked paprika: Lends a deep, earthy smokiness and signature Spanish character.
- Saffron threads (optional): Delivers golden color and a subtle, luxurious aroma—worth it if you have it, but not essential.
- Salt: Balances all the flavors—don’t skip it!
- Black pepper: Adds a touch of heat and rounds out the spices.
- Chicken broth: Infuses the rice with savory depth as it cooks.
- Frozen peas: Sweet pops of green that add freshness and color right at the end.
- Lemon wedges and chopped parsley: Essential for finishing—lemon adds brightness, and parsley brings garden-fresh flavor and color.
How to Make Weeknight Paella Recipe
Step 1: Sear the Meats
Heat your olive oil in a large skillet or classic paella pan over medium-high heat. Once shimmering, add the chicken thigh pieces and sausage. Sear everything for about five minutes, letting them brown and develop flavor. The goal is to lock in those juices—don’t rush this step, as this is where the base of your Weeknight Paella Recipe begins to build its character.
Step 2: Sauté the Aromatics
Add the chopped onion, bell pepper, and minced garlic to the pan. Sauté for another three minutes, stirring occasionally. The vegetables should soften and become fragrant, soaking up all those savory juices left behind. This aromatic trio forms a flavor-packed foundation for the rice and proteins to come.
Step 3: Toast the Rice and Spices
Stir in the arborio or medium-grain rice, smoked paprika, saffron threads (if using), salt, and black pepper. Let the rice toast for a full minute. This step brings out the rice’s nutty undertones and allows every grain to get coated in those smoky, vibrant spices. It’s a tiny effort that pays off in big flavor!
Step 4: Add Broth and Simmer
Pour in the chicken broth and bring everything to a lively boil. Then, reduce the heat to medium-low, cover the pan, and let it simmer gently for 15 minutes. During this time, the rice absorbs all the rich, seasoned broth, and the weeknight magic happens as everything melds together.
Step 5: Finish with Shrimp and Peas
Scatter the shrimp and frozen peas over the top, then cover and cook for another 5 to 7 minutes. The shrimp will turn perfectly pink and tender just as the rice reaches fluffy, tender perfection. The peas keep their bright color and pop of sweetness, turning each bite into a celebration of textures and flavors in this Weeknight Paella Recipe.
Step 6: Rest and Garnish
Remove the pan from the heat and let it rest, covered, for five minutes before serving. This resting period lets the flavors settle and the rice finish cooking. Just before serving, sprinkle generously with chopped parsley and offer lemon wedges for squeezing—these finishing touches bring freshness and zing to your Weeknight Paella Recipe.
How to Serve Weeknight Paella Recipe
Garnishes
Don’t underestimate the power of a good garnish! A flurry of chopped parsley and a squeeze of fresh lemon juice add brightness, color, and zing to every serving. Set out extra lemon wedges and a little dish of flaky sea salt so everyone can season their portion just the way they like.
Side Dishes
This dish is a showstopper all on its own, but if you want to round out your meal, consider adding a crisp green salad dressed with a simple vinaigrette, warm crusty bread for mopping up those saffron-stained juices, or a few marinated olives on the side. These easy additions make your Weeknight Paella Recipe dinner feel like a Spanish feast.
Creative Ways to Present
For a weeknight dinner, serve the paella right from the pan in the center of the table—everyone can help themselves, family-style. If you’re entertaining, try spooning individual portions into shallow bowls and topping each with an artfully arranged lemon wedge and pinch of parsley. For a festive touch, set the table with colorful napkins and let the golden, jewel-toned paella take center stage.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Weeknight Paella Recipe, let it cool to room temperature before transferring to an airtight container. Store it in the refrigerator for up to three days. The flavors deepen overnight, so leftovers are often even more delicious the next day!
Freezing
This recipe also freezes surprisingly well. Spoon completely cooled paella into freezer-safe containers or resealable bags, removing as much air as possible. Label with the date and freeze for up to two months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, gently warm the paella in a skillet over medium heat, adding a splash of chicken broth or water to help revive its moisture and fluffiness. Alternatively, microwave individual portions in a covered dish, stirring halfway through to heat evenly. Try to avoid overheating, as this can make the shrimp a bit tough.
FAQs
Can I use a different type Main Course
Absolutely! Swap out the chicken or shrimp for your favorite protein—think mussels, scallops, or even tofu for a vegetarian spin. The method stays the same, just adjust the cooking time as needed for your chosen protein.
What if I don’t have saffron?
Saffron is classic but not essential for a delicious paella. You can leave it out or add a pinch of turmeric for color. The smoked paprika will still bring loads of flavor to your Weeknight Paella Recipe.
Can I use long-grain rice instead of arborio or medium-grain?
Medium-grain or arborio rice is best for achieving that traditional paella texture—creamy yet distinct grains. Long-grain rice is less starchy and can get a bit dry, but it’ll work in a pinch. Just keep an eye on the liquid and adjust as needed.
How do I prevent the rice from sticking or burning?
Be sure to use a wide, shallow pan and keep the heat moderate once the broth is added. Covering the pan helps the rice cook evenly. If a golden crust (socarrat) forms on the bottom, that’s actually a prized feature in a traditional paella!
Can I make this Weeknight Paella Recipe in advance?
Yes, you can prep many of the components ahead: chop the vegetables, portion the proteins, and measure out the spices. Cook the paella just before serving for the best texture, but leftovers do reheat beautifully the next day.
Final Thoughts
If you’re looking for a meal that feels both special and completely doable on a busy weeknight, this Weeknight Paella Recipe is bound to become a favorite at your table. It’s colorful, comforting, and packed with flavor—so gather your ingredients, grab your pan, and get ready to wow yourself (and anyone lucky enough to join you) with every bite!
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Weeknight Paella Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Weeknight Paella Recipe is a quick, flavorful Spanish rice dish perfect for busy evenings. Featuring tender chicken, succulent shrimp, smoky sausage, and vibrant vegetables, it’s a one-pan meal that’s both comforting and impressive. Using accessible ingredients and a straightforward stovetop method, this paella delivers traditional taste with minimal effort, making it ideal for weeknight dinners.
Ingredients
Proteins
- 1/2 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound large shrimp, peeled and deveined
- 1/2 cup sliced smoked sausage or chorizo
Vegetables and Aromatics
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
Pantry
- 2 tablespoons olive oil
- 1 cup arborio or medium-grain rice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups chicken broth
Garnish
- Lemon wedges
- Chopped parsley
Instructions
- Heat the Oil and Brown the Meats: Heat olive oil in a large skillet or paella pan over medium-high heat. Add the chicken pieces and sliced sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
- Sauté the Vegetables: Add the diced onion, bell pepper, and minced garlic to the pan. Continue to sauté for 3 minutes until the vegetables soften and become fragrant.
- Toast the Rice and Spices: Stir in the rice along with smoked paprika, saffron threads if using, salt, and black pepper. Cook for 1 minute, stirring frequently, to lightly toast the rice and awaken the spices.
- Add Broth and Simmer: Pour in the chicken broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pan, and let it simmer for 15 minutes to allow the rice to absorb the liquid.
- Add Shrimp and Peas: Gently nestle the shrimp and sprinkle the peas over the rice. Cover again and cook for an additional 5 to 7 minutes, or until the shrimp turn pink and the rice is tender.
- Rest and Garnish: Remove the pan from heat and let the paella rest covered for 5 minutes. Garnish with fresh lemon wedges and chopped parsley before serving.
Notes
- For a shortcut, pre-cooked shrimp and rotisserie chicken may be used; add them in the final 5 minutes to warm through.
- Saffron adds traditional floral flavor; if unavailable, turmeric may be used to mimic color but lacks the unique aroma.
- Use a wide, shallow pan like a paella pan or large skillet to achieve the ideal texture with a subtle socarrat (crispy rice) bottom.
- Adjust seasoning to taste, especially salt, depending on your broth’s sodium content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
