Description
This Easy Paella recipe brings the vibrant flavors of traditional Spanish cuisine to your table with simple, wholesome ingredients. Featuring smoky Spanish chorizo, succulent shrimp, and aromatic seasonings like saffron and paprika, this one-pan dish uses Arborio rice cooked in flavorful chicken stock to create a rich, comforting meal. Perfect for a weeknight dinner or entertaining guests, this recipe balances taste and convenience without compromising on authenticity.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 5 ounces cooked smoked Spanish chorizo sausage, sliced
- 1 medium sweet onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3/4 teaspoon paprika (sweet or smoked)
- 2 teaspoons coarse salt (not table salt)
- Few turns freshly cracked black pepper
- Pinch of saffron threads
- 1 & 1/2 cups dry Arborio rice
- 3 & 1/2 cups low sodium chicken stock
- 1 pound medium shrimp, thawed if frozen, peeled and deveined
- 1/2 cup frozen peas, thawed
- 2 tablespoons finely chopped parsley
Instructions
- Heat the Oil and Sauté Aromatics: Warm olive oil in a 12 to 14-inch paella pan or a large stainless-steel skillet over medium-high heat. When the oil is hot, add the sliced chorizo and onion wedges; sauté for about 3 minutes until the onions soften and the chorizo releases its smoky flavor. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook until it is fully mixed with the other ingredients and coats them evenly. This step deepens the dish’s flavor.
- Incorporate Spices: Add paprika, coarse salt, freshly cracked black pepper, and saffron threads to the pan. Stir well to combine all the spices with the sautéed vegetables and chorizo.
- Add Rice: Stir in the Arborio rice, coating every grain thoroughly with the flavorful mixture in the pan for about a minute to help it absorb the spices.
- Pour in Chicken Stock and Simmer: Pour the low sodium chicken stock into the pan and bring the mixture to a boil. Using the back of a spatula, gently flatten the rice to create an even layer. Reduce the heat to low and let it simmer gently for 15 minutes without stirring to allow the rice to cook evenly and absorb the liquid.
- Add Shrimp and Continue Cooking: Nestle the peeled and deveined shrimp into the simmering rice and cook for an additional 10 minutes, or until the shrimp turn pink and the liquid has been fully absorbed by the rice.
- Finish with Peas: Stir in the thawed frozen peas and warm them through for a couple of minutes to add a bright color and subtle sweetness to the dish.
- Garnish and Serve: Sprinkle the finely chopped parsley on top for freshness, then serve immediately and enjoy the rich flavors of this traditional Spanish paella.
Notes
- Use a paella pan if possible to achieve the classic texture, but a large stainless-steel skillet works well too.
- Do not stir the rice after adding the stock to allow the crust (socarrat) to form at the bottom of the pan.
- Saffron threads are key for authentic flavor and color; soak them in a tablespoon of warm chicken stock before adding to distribute flavor evenly.
- You can substitute Arborio rice with other short-grain rice suited for paella, but cooking times may vary.
- Adjust salt according to taste, especially since chorizo and chicken stock can be salty.
- This dish pairs wonderfully with a simple green salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Keywords: paella, Spanish recipe, easy paella, seafood paella, chorizo, shrimp, one-pan meal, Arborio rice, saffron
