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
Scale
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
