Got no time but craving that Spanish flavor? This weeknight paella recipe is gonna be your new fav. Made it last night and literally couldn’t stop eating. U know how weeknights are – crazy busy, hungry fam, no patience. This recipe solves all that. The rice gets so perfectly tender and soaks up all those amazing flavors while the protein cooks right alongside. Best part? One pan so cleanup’s a breeze.
Why You’ll Love This Weeknight Paella Recipe
First off, this ain’t your grandma’s paella that takes forever. This weeknight paella recipe cuts corners in all the right places without sacrificing that authentic taste. Made this for my sister when she dropped by unexpectedly and she was like “did u order this?” Huge win.
The thing about this paella is how adaptable it is. Got chicken but no seafood? No prob. Only have frozen shrimp? Works great. Vegetarian? Just skip the meat and double up on veggies. This weeknight version fits whatever’s in your fridge.
Plus u can prep most ingredients ahead during weekend meal prep, making the actual cooking time on busy nights super fast. Trust me on this one.
Ingredients You’ll Need
The Basics
- 2 cups short grain rice (bomba or arborio work best)
- 4 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp saffron threads (can sub tumeric in a pinch)
- 1 tsp salt
- Fresh parsley for garnish
Protein Options
- 1 lb chicken thighs, cut into pieces
- 8 oz chorizo, sliced (adds amazing flavor)
- 8 oz large shrimp, peeled
- 8 oz mussels or clams (optional but worth it)
The rice is super important – don’t try using regular long grain. bomba rice is traditional but harder to find, so arborio (risotto rice) works great for a weeknight paella recipe. The saffron gives that signature yellow color but if u don’t have it, turmeric works in a pinch – not the same flavor but gives the color.
Chorizo brings tons of flavor with minimal effort. If ur making it vegetarian, check out our Spanish Vegetable Paella for how to max flavor without meat.
Fresh seafood is awesome but frozen shrimp works perfectly for this quick version. Just thaw em first.
How to Make Weeknight Paella
- Heat olive oil in large wide pan or paella pan over medium-high heat. Add chicken and chorizo, cook until chicken is browned, about 5 mins. Don’t worry about cooking through fully.
- Throw in chopped onion and bell pepper. Cook till softened, 3-4 mins. Add garlic and cook 30 secs till fragrant. Kitchen should smell amazing now.
- Sprinkle in paprika and crumble saffron threads. Stir quickly to coat everything and toast spices, about 30 secs. This step = major flavor.
- Add rice and stir to coat in oil and spices, about 1 min. Rice should look glossy.
- Pour in broth, add salt, stir once, then STOP stirring. Bring to boil then reduce heat to medium-low. Let simmer uncovered for 15 mins.
- When rice is almost done but still has some liquid, arrange shrimp and mussels (if using) on top. Cover and cook 5 more mins until seafood is cooked and rice has absorbed liquid.
- Look for the socarrat – that’s the crispy bottom layer of rice that’s prized in paella. If u want more, turn heat up for last 1-2 mins and listen for gentle crackling.
- Remove from heat, cover with towel, let rest 5 mins before serving. Sprinkle with parsley.
Total time from start to finish? About 35 mins. Most of that’s hands-off simmering. Way better than takeout.
Easy Weeknight Paella Variations
Chicken and Chorizo Only
Skip seafood completely. Just add bit more chicken and chorizo. Perfect if someone’s allergic to shellfish.
Veggie Powerhouse
Double the bell peppers, add zucchini chunks, peas, artichoke hearts. Check our Spanish Vegetable Paella for more inspo.
Seafood Lover’s Dream
Skip chicken and chorizo, go all in with shrimp, mussels, clams and chunks of firm white fish. Add squid rings in last 2 mins of cooking.
Leftover Magic
Use whatever protein u already have cooked. Leftover rotisserie chicken works great – just add during last 5 mins to heat through.
Spicy Kick
Add 1 chopped jalapeño with onions and stir in 1/4 tsp cayenne with spices. Not traditional but so good.
Weeknight Paella Recipe
Equipment
- Large wide pan or paella pan
- Spoon for stirring
- Knife for chopping
Ingredients
- 2 cups short-grain rice bomba or arborio
- 4 cups chicken broth
- 1 onion chopped
- 3 garlic cloves minced
- 1 red bell pepper sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp saffron threads or turmeric
- 1 tsp salt
- Fresh parsley for garnish
- 1 lb chicken thighs cut into pieces
- 8 oz chorizo sliced
- 8 oz large shrimp peeled
- 8 oz mussels or clams optional
Instructions
- Heat olive oil in a large pan over medium-high heat. Add chicken and chorizo, cook until chicken is browned, about 5 minutes.
- Add chopped onion and bell pepper. Cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds.
- Sprinkle in paprika and saffron threads, stir to coat and toast spices for 30 seconds.
- Add rice, stir to coat in oil and spices, cook for 1 minute.
- Pour in chicken broth, add salt, stir once, and stop stirring. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes.
- When rice is almost done, arrange shrimp and mussels on top. Cover and cook for 5 more minutes.
- For crispy rice (socarrat), turn the heat up for the last 1-2 minutes, listening for a gentle crackling.
- Remove from heat, cover with a towel, and let rest for 5 minutes. Garnish with parsley.
Notes
Nutrition
Weeknight Paella FAQs
What ingredients do I need for a quick weeknight paella?
For basic weeknight paella, u need short-grain rice, broth, onion, garlic, bell pepper, olive oil, paprika, saffron (or turmeric), plus your choice of protein like chicken, chorizo or shrimp. Whole ingredient list is above but can customize based on what u have.
Can I make weeknight paella without seafood?
Absolutely! Just use chicken and chorizo for amazing flavor. Can even make completely vegetarian version with extra veggies and maybe some beans for protein. The techniques the same, just adjust cooking times slightly for what ur using.
How long does it take to cook a weeknight paella?
Total time is about 35 mins from start to finish. Actual hands-on cooking time is only about 15 mins, rest is just simmering. Way faster than traditional paella which can take over an hour. Perfect for busy weeknights when u still want something special.
What type of rice is best for a weeknight paella recipe?
Bomba rice is traditional for paella but arborio (Italian risotto rice) works great for weeknight version. Both are short-grain rices that absorb lots of flavor without getting mushy. Don’t sub long-grain rice – texture will be all wrong.
Can I use chicken and chorizo in a weeknight paella?
Yes! Chicken and chorizo make an amazing combo in weeknight paella. Chorizo adds tons of flavor that infuses the whole dish. Chicken thighs work better than breast cause they stay juicy during cooking time.
Make-Ahead Tips for Even Quicker Weeknight Paella
Cut all ur veggies on weekend and store in containers. Can even mix spices ahead and keep in small jar. Some ppl portion out all ingredients for the week like those meal kits u can buy.
If making for company, do all prep before they arrive, then just assemble while chatting. Looks impressive but actually pretty simple.
Final Thoughts on This Weeknight Paella Recipe
Made this last month when my mom visited – she grew up in Spain and is super picky about paella. Was nervous but she went back for seconds! Said it wasn’t exactly like her hometown version but delicious in its own way. Biggest compliment ever.
The beauty of this weeknight paella recipe is that it brings that special dinner feeling to regular Tuesday night. The smell, the colors, the flavors – all in about half hour. My kids now request it weekly.
Give it a try next time ur staring at fridge wondering what to make. Bet it becomes part of ur regular rotation just like it did mine. And don’t stress about perfection – this recipe is all about making something delicious without the fuss. Enjoy!