Quick N Easy Paella
Bring the vibrant flavors of Spain to your table with this Quick N Easy Paella! Packed with tender chicken, smoky chorizo, succulent shrimp, and colorful vegetables, this one-pan wonder combines classic paella ingredients and simple techniques for a stress-free meal in just 40 minutes. The delicate infusion of saffron and smoked paprika enhances the dish's authentic aroma, while short-grain rice absorbs the rich, savory broth to create a perfectly hearty base. Finished with sweet peas, a sprinkle of fresh parsley, and a zesty squeeze of lemon, this recipe is a delightful way to enjoy a Spanish classic without the fuss. Perfect for busy weeknights or casual dinners, this paella pairs bold flavor with unbeatable convenience! Keywords: quick paella recipe, easy Spanish paella, one-pan dinner ideas, chicken and shrimp paella.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams boneless, skinless chicken thighs
- 150 grams chorizo sausage, sliced
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 teaspoon smoked paprika
- 0.5 teaspoons saffron threads
- 1.5 cups short-grain rice (such as Arborio or Bomba)
- 4 cups chicken broth
- 0.5 cups frozen peas
- 200 grams raw shrimp, peeled and deveined
- 1 large lemon, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat a large, deep skillet or paella pan over medium heat and add the olive oil.
Season the chicken thighs with salt and pepper, then cut them into bite-sized pieces. Add them to the pan and cook for 5-7 minutes, until golden brown. Remove and set aside.
In the same pan, add the sliced chorizo and cook for 2-3 minutes, until slightly crispy. Remove and set aside with the chicken.
Add the diced onion, minced garlic, and red bell pepper to the pan. Sauté for 3-4 minutes, until softened.
Stir in the smoked paprika and saffron threads, allowing the spices to toast for about 30 seconds to release their aroma.
Add the rice to the pan and stir to coat it in the oil and spices. Cook for 1-2 minutes, until the rice grains become slightly translucent.
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Return the chicken and chorizo to the pan, spreading them evenly across the rice. Reduce the heat to medium-low and let the mixture cook uncovered for 15-20 minutes, without stirring, until the rice has absorbed most of the liquid.
Scatter the peas and shrimp over the top of the rice. Cover the pan with a lid or foil and cook for an additional 5 minutes, until the shrimp are pink and cooked through.
Remove the pan from the heat and let it rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1756 mg | 76% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 928 mg | 20% | |
*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.
