Weeknight Paella Recipe
A quick and easy version of paella that’s perfect for busy weeknights, full of flavor, and requires just one pan for minimal cleanup. Made with short-grain rice, chicken, chorizo, and shrimp, this recipe delivers all the traditional paella flavor in about 35 minutes.
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
Bomba rice is traditional, but arborio works just as well for a quick version.
If you don’t have saffron, turmeric will give the dish the same golden color.
Feel free to adjust the protein according to what’s available, or make it vegetarian by doubling the veggies.
Nutrition
Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15g
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