Paella in a Hurry P
Whip up a taste of Spain in record time with this vibrant and flavorful "Paella in a Hurry"! Perfect for busy weeknights, this simplified recipe delivers all the rich, savory goodness of traditional paella in just 40 minutes. Featuring tender chicken thighs, succulent shrimp, smoky chorizo, and a medley of fresh veggies like bell peppers, onions, and peas, this one-pan wonder is seasoned with aromatic smoked paprika and saffron for an authentic depth of flavor. Short-grain rice is toasted and simmered to perfection in a savory broth, forming a golden socarrat crust for that signature paella texture. Top it off with a sprinkle of fresh parsley and a squeeze of lemon for a bright, zesty finish. Serve up this stunning dish and bring a piece of Spanish cuisine to your table—fast, delicious, and unforgettable!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams boneless, skinless chicken thighs, cut into bite-sized pieces
- 200 grams raw shrimp, peeled and deveined
- 100 grams chorizo, sliced
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.25 teaspoons saffron threads (optional)
- 1 cup short-grain rice (such as Arborio)
- 2 cups chicken or seafood stock
- 0.5 cup frozen peas
- 4 pieces lemon wedges, for serving
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, shallow skillet or paella pan over medium heat.
Season the chicken pieces with a pinch of salt and pepper, and add them to the skillet. Cook for 3-4 minutes until lightly browned. Remove and set aside.
In the same skillet, add the chorizo slices and cook for 2-3 minutes until starting to release their oils. Remove and set aside with the chicken.
Add the diced onion and red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic, smoked paprika, and saffron threads (if using). Cook for 1 minute until fragrant.
Add the rice to the skillet and stir to coat it in the oil and spices. Cook for 1-2 minutes to toast the rice slightly.
Pour in the chicken or seafood stock and stir gently. Bring the liquid to a simmer.
Return the cooked chicken and chorizo to the skillet. Spread them evenly across the pan.
Cook the mixture uncovered over medium heat for 15 minutes, without stirring, to allow the rice to absorb the liquid and develop a crust on the bottom.
Scatter the shrimp and frozen peas over the top of the paella. Continue cooking for an additional 5-7 minutes until the shrimp are pink and cooked through.
Remove the pan from heat, cover with a clean kitchen towel or lid, and let rest for 5 minutes.
Garnish with chopped parsley if desired, and serve with lemon wedges on the side for squeezing over the paella.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6406 mg | 279% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.2 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 378 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2774 mg | 59% | |
*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.
