Easiest Ever Paella
Transport your taste buds to the sunny coasts of Spain with this vibrant and flavor-packed "Easiest Ever Paella." Perfect for beginners and busy cooks, this one-pan wonder combines tender chicken thighs, succulent shrimp, and optional mussels with aromatic saffron, smoked paprika, and a medley of fresh vegetables. Short-grain rice absorbs the rich chicken stock and zesty tomato base, creating a golden, crispy socarrat layer at the bottom. Ready in under an hour with minimal prep, this dish is ideal for weeknight dinners or casual entertaining. Garnished with fresh parsley and a squeeze of lemon, this classic paella recipe is approachable yet authentic—a surefire crowd-pleaser that brings Mediterranean magic to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams boneless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 medium-sized onion
- 1 large red bell pepper
- 3 garlic cloves
- 2 medium-sized tomatoes
- 1.5 cups short-grain rice (like Arborio or Bomba)
- 3.5 cups chicken stock
- 0.5 teaspoons saffron threads
- 0.5 cups frozen peas
- 200 grams raw shrimp, peeled and deveined
- 12 pieces mussels (optional, scrubbed and debearded)
- 2 tablespoons fresh parsley
- 4 pieces lemon wedges
Instructions
Heat the olive oil in a large, deep skillet or traditional paella pan over medium-high heat.
Cut the chicken thighs into bite-size pieces. Season with smoked paprika and half the salt. Add to the pan and cook for 5-7 minutes, stirring occasionally, until browned. Remove and set aside.
Finely chop the onion, slice the red bell pepper into thin strips, and mince the garlic. Add the onion and bell pepper to the same pan and sauté for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
Grate or finely chop the tomatoes and add them to the pan. Cook for 3 minutes, stirring frequently, until the mixture thickens.
Add the rice to the pan and stir well to coat the grains in the tomato mixture. Toast the rice for 1-2 minutes.
In a small bowl, steep the saffron threads in 2-3 tablespoons of warm chicken stock for a minute, then add this mixture to the pan along with the remaining chicken stock.
Return the chicken to the pan, and gently stir to distribute evenly. Reduce the heat to medium and simmer uncovered for 15 minutes. Do not stir during this time to allow the rice to create a crispy bottom layer (socarrat).
Scatter the peas, shrimp, and mussels (if using) evenly over the rice. Cover loosely with foil or a lid and cook for an additional 8-10 minutes, until the seafood is cooked and the mussels have opened (discard any that do not open).
Turn off the heat and let the paella rest, covered, for 5 minutes. Sprinkle with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 3857 mg | 168% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 28.1 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 530 mg | 41% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
