Quick Paella
Transport your taste buds to the shores of Spain with this flavorful and vibrant Quick Paella, packed with savory chicken thighs, succulent shrimp, and a smoky saffron-infused rice medley. Ready in just under an hour, this simplified paella recipe skips the fuss of traditional methods but delivers classic Mediterranean flavors with layers of tender veggies, aromatic smoked paprika, and a touch of saffron. Perfect for busy weeknights or an impressive weekend dinner, this hearty one-pan meal is both elegant and easy to prepare. Garnished with fresh parsley and served with zesty lemon wedges, it’s a crowd-pleaser that combines convenience with authentic taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic
- 1 teaspoon smoked paprika
- 1.5 cups short-grain rice (e.g., Arborio)
- 1 14-ounce can diced tomatoes
- 4 cups chicken broth
- 1 large pinch saffron threads
- 4 boneless, skinless chicken thighs
- 1 pound, peeled and deveined shrimp
- 1 cup frozen peas
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 for serving lemon wedges
- 2 tablespoons, chopped fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat.
Season the chicken thighs with salt and pepper. Sear them in the pan for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pan, sauté the diced onion and red bell pepper for 3-4 minutes until softened.
Add the minced garlic and smoked paprika, and cook for an additional 1 minute until fragrant.
Stir in the rice and toast it for 1-2 minutes, ensuring each grain is coated with the spices and oil.
Pour in the chicken broth, diced tomatoes, and saffron threads. Stir to combine.
Nestle the chicken thighs into the rice mixture. Bring to a simmer, cover with a lid, and cook on low heat for 20 minutes.
Scatter the shrimp and peas over the rice. Cover again and cook for another 5-7 minutes until the shrimp are pink and cooked through, and the rice is tender.
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your quick paella!
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 1199 mg | 400% | |
| Sodium | 7133 mg | 310% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 33.8 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 714 mg | 55% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4773 mg | 102% | |
*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.
