Weeknight Paella Recipe
The Weeknight Paella Recipe is a vibrant, flavor-packed one-pan dish that transforms a handful of everyday ingredients into a truly festive meal—right in your own kitchen. Whether you’re craving something exciting for a casual family dinner or want to impress guests with minimal effort, this recipe blends tender chicken, succulent shrimp, savory sausage, and colorful veggies with perfectly seasoned rice. Paella might sound fancy, but this weeknight version delivers all the classic Spanish-inspired flavors without the fuss or complexity—making it a go-to favorite you’ll want to revisit again and again.
Ingredients You’ll Need
This Weeknight Paella Recipe proves how a few well-chosen ingredients can create magic in your skillet. Each one plays a distinct role in delivering bold flavors, luscious textures, and a beautiful, golden color that makes it feel so special on a weeknight.
- Olive Oil: A couple of tablespoons lend richness and help develop that delicious golden base for your proteins and veggies.
- Boneless, Skinless Chicken Thighs: Tender and juicy, these become irresistibly flavorful as they soak up the spices and broth.
- Raw Shrimp: Sweet and delicate, shrimp add a beautiful seafood note and pop of color to your paella.
- Smoked or Spicy Sausage (like chorizo): This brings bold, smoky depth and a touch of heat—plus those gorgeous red oil droplets that tint the rice.
- Onion: Its subtle sweetness builds the savory foundation of every good paella.
- Red Bell Pepper: Sliced thin, it adds crunch, sweetness, and stunning visual appeal.
- Garlic: Minced cloves infuse the entire pan with that classic, unmistakable aroma.
- Arborio or Short-Grain Rice: Short grains soak up flavors beautifully and offer the ideal creamy-yet-firm texture for paella.
- Smoked Paprika: A must for deep, smoky undertones with Spanish flair.
- Turmeric or Saffron Threads: Just a pinch imparts golden color and subtle earthiness—optional, but highly recommended.
- Salt and Black Pepper: Essential for seasoning every layer to perfection.
- Warm Chicken Broth: Adds body to the rice and ties everything together with savory warmth.
- Frozen Peas: Stirred in at the end for bright color, light sweetness, and a bit of crunch.
- Lemon Wedges and Chopped Parsley: The classic finish; both deliver freshness and a burst of color.
How to Make Weeknight Paella Recipe
Step 1: Sear the Proteins
Start by heating olive oil in a large, wide skillet over medium-high heat. Toss in the bite-sized chicken thigh pieces, browning them for four to five minutes until golden and partially cooked through. Push the chicken to the edge of the pan, then add your sliced sausage, letting it sizzle until lightly crisped and fragrant. This early sear ensures every bite of your Weeknight Paella Recipe is filled with deeply developed flavor.
Step 2: Soften the Vegetables
Mix in the diced onion and sliced red bell pepper right into the pan. Allow them to soften, stirring frequently for about three minutes. You want the onions translucent and the bell peppers just starting to mellow while still holding their shape—the perfect backdrop for that Spanish-inspired rice.
Step 3: Add Garlic and Toast the Rice
Now’s the time for your minced garlic. Stir it in and let it cook for about 30 seconds—just until you catch its mouthwatering aroma. Add the arborio or short-grain rice, smoked paprika, turmeric or saffron (if using), salt, and black pepper. Stir everything together and toast the rice for one to two minutes. You’ll notice the grains slightly opaque and infused with all those spices, setting up the main event for this bustling Weeknight Paella Recipe.
Step 4: Simmer with Broth (Hands Off!)
Pour in your warm chicken broth, then stir once to combine all the goodness. Spread the rice mixture evenly across the pan, lower the heat to medium-low, and let it simmer uncovered for about 15 minutes. No more stirring from here on out—this helps build that signature crispy layer (socarrat) at the bottom, a hidden gem in every great paella.
Step 5: Add Shrimp and Peas, Finish Cooking
Nestle the raw shrimp in among the rice, then sprinkle the frozen peas on top. Cover the pan and let everything cook together for another five to seven minutes. You’ll know it’s ready when the shrimp is beautiful and pink, the peas are tender, and the rice is fully cooked but not mushy. Let it rest, uncovered, for five minutes to help all those flavors meld and to finish forming the delicious bottom crust.
Step 6: Garnish and Serve
Before serving, shower your Weeknight Paella Recipe with chopped parsley and arrange lemon wedges around the edge. The brightness and freshness of these finishing touches truly bring the whole dish to life.
How to Serve Weeknight Paella Recipe
Garnishes
A dazzling Weeknight Paella Recipe absolutely deserves a beautiful finish. Freshly chopped parsley sprinkled on top adds a vibrant green pop and a hint of herbal brightness, while lemon wedges bring citrusy zing—encouraging diners to squeeze a little sunshine over their plate. Don’t skip these simple touches; they wake up every bite and make the dish look enticingly festive.
Side Dishes
While this paella easily stands on its own as a hearty meal, it pairs wonderfully with a light green salad dressed in lemony vinaigrette, or a platter of marinated olives and sliced tomatoes. Consider serving with crusty bread to mop up any saucy bits. For drinks, a crisp white wine or sparkling water with extra lemon fits perfectly alongside your Weeknight Paella Recipe.
Creative Ways to Present
If you want to elevate the fun, serve paella straight from the skillet in the center of the table; it encourages sharing and always sparks excitement. Alternatively, scoop generous servings into individual bowls, then top each with extra herbs, a lemon wedge, and perhaps a drizzle of good olive oil for a little extra flair. You could even serve in small ramekins or tapas bowls for Spanish-inspired appetizers at a dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Weeknight Paella Recipe keeps beautifully for up to three days in the refrigerator. Store it in a tightly sealed container to maintain freshness and prevent the rice from drying out. If you plan ahead, portion leftovers for easy grab-and-go lunches—you’ll enjoy rich, developed flavors even as it sits.
Freezing
While best enjoyed fresh, you can freeze paella for future cravings. Just cool the cooked paella completely, then transfer it to an airtight container. It will last in the freezer for up to two months. To avoid mushy shrimp, you may want to remove them before freezing and add freshly cooked shrimp when reheating, but it’s also fine to freeze it all together for convenience.
Reheating
To reheat, place leftover paella in a skillet, sprinkle with a tablespoon or two of water or broth to loosen, and warm over low heat until hot and steaming. Covering the skillet helps trap moisture, preserving tender rice and juicy proteins. For a crispy bottom remake, uncover the pan for the last few minutes of reheating. Microwaving is also fine for a speedy lunch—just be gentle to prevent overcooked shrimp.
FAQs
Can I make this Weeknight Paella Recipe without seafood?
Absolutely! Feel free to use all chicken, or mix in extra sausage in place of the shrimp. The flexibility of this recipe means you can adjust to your preferences or what you have on hand without missing out on flavor.
What if I don’t have arborio or short-grain rice?
If you can’t find arborio or a true paella rice, use another short-grain variety—medium-grain rice also works in a pinch. Avoid long-grain rice, which won’t provide that signature creamy, tender-yet-chewy texture.
Is this Weeknight Paella Recipe gluten-free?
Yes, as written this recipe is entirely gluten-free. Just double-check your sausage and broth to make sure they don’t include any gluten-containing fillers or additives if you’re especially sensitive.
Can I double the recipe for a crowd?
Definitely! You can easily scale up all the ingredients to feed a larger group. Just use the widest skillet or paella pan you have, so the rice cooks evenly, and extend the simmering time as needed—watching that the liquid has mostly absorbed before adding shrimp and peas.
How do I get the perfect crispy bottom (socarrat)?
The key is not to stir once the broth goes in! Let the mixture gently simmer uncovered until you hear a light crackling. If you’d like, turn up the heat for the last minute or two—watch carefully to avoid burning—and let the paella rest, uncovered, before serving. That golden, toasty rice layer is the hallmark of a truly memorable Weeknight Paella Recipe.
Final Thoughts
There’s something about gathering around a skillet of Weeknight Paella Recipe that makes an ordinary night feel a bit brighter. It’s colorful, hearty, and so simple to create with ingredients you likely already have. If you’re looking for a delicious, low-fuss dinner that impresses every time, this is the recipe to try—dig in and savor the flavors of Spain, no plane ticket required!
Print
Weeknight Paella Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Weeknight Paella Recipe is a quick and flavorful version of the traditional Spanish dish, featuring chicken, shrimp, and sausage cooked with rice and aromatic spices.
Ingredients
For the Paella:
- 2 tablespoons olive oil
- 1/2 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 pound raw shrimp (peeled and deveined)
- 1 smoked or spicy sausage (like chorizo, sliced)
- 1 small onion (diced)
- 1 red bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 cup arborio or short-grain rice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric or saffron threads (optional for color)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups chicken broth (warm)
- 1/2 cup frozen peas
- lemon wedges and chopped parsley for garnish
Instructions
- Prepare the Paella: Heat olive oil in a large skillet or wide, shallow pan. Cook chicken until browned, then add sausage and cook. Stir in onion, bell pepper, and garlic until softened.
- Add Rice and Spices: Stir in rice, paprika, turmeric/saffron, salt, and pepper. Toast the rice briefly, then pour in warm chicken broth. Spread mixture in the pan evenly.
- Cook the Paella: Simmer uncovered for 15 minutes. Nestle shrimp into the rice, add peas, cover, and cook for another 5–7 minutes until shrimp is cooked through.
- Finish and Serve: Remove from heat and let rest for 5 minutes. Garnish with lemon wedges and parsley before serving.
Notes
- Avoid stirring once the broth is added to develop the crispy socarrat layer.
- Feel free to customize with scallops or just chicken. Pair with white wine or sparkling water with lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 470
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 165mg
