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
Scale
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
