Super Easy Paella
Bring the vibrant flavors of Spain to your table with this "Super Easy Paella," a one-pan dinner that's as bold as it is simple to prepare. Featuring smoky chorizo, succulent chicken thighs, and tender shrimp, this recipe layers rich, savory flavors with the delicate aroma of saffron-infused rice. With just 15 minutes of prep and a streamlined cooking process, it's perfect for weeknight meals or casual entertaining. Bright pops of sweet peas and a garnish of fresh parsley elevate each bite, while lemon wedges add a zesty finish. Whether you're a paella aficionado or new to this iconic dish, this approachable recipe delivers big flavor with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 links chorizo sausage
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1.5 cups short-grain rice (such as Arborio or Bomba)
- 4 cups chicken stock
- 0.25 teaspoons saffron threads
- 0.75 cups frozen peas
- 0.5 pounds shrimp, peeled and deveined
- 1 lemon wedges
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium-high heat.
Season the chicken thighs with smoked paprika, salt, and black pepper. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
Add the chorizo to the pan and cook for 2-3 minutes until it starts releasing its oil. Remove and set aside with the chicken.
In the same pan, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the pan and stir to coat it in the vegetable mixture for 1-2 minutes.
Pour in the chicken stock and sprinkle in the saffron threads. Stir well to combine.
Nestle the seared chicken and cooked chorizo back into the pan. Bring the mixture to a gentle simmer, reduce heat to medium-low, and cover. Let it cook for 15 minutes, undisturbed.
After 15 minutes, scatter the frozen peas on top of the rice mixture and arrange the shrimp around the pan. Cover again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender.
Remove the pan from heat and let it rest, covered, for 5 minutes before serving.
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 667 mg | 14% | |
*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.
