Easy Paella Recipe

It's filled with chicken, shrimp, and chorizo!

One of the most iconic dishes hailing from Valencia, Spain, paella is an aromatic rice dish filled with any number of vegetables and different varieties of meat, from land to sea. Paella is the word for "frying pan" in Valencian/Catalan language. This pan is traditionally a very wide, shallow skillet balanced over an open flame, but this recipe streamlines the dish into a one-pan dinner made right on the stove (no fire necessary)! Easy enough for a weeknight but special enough for a romantic meal, this rice is a treat for loved ones. Make it a fun tapas night with deli-marinated olives, prosciutto-wrapped asparagus, manchego, roasted potatoes with garlic aioli, churros, and of course some sangria to toast to a lovely meal.

What is paella?

The basic makeup of paella is rice, meat, seafood, and vegetables cooked in a broth perfumed with saffron. Traditional paella from Valencia sports rabbit, duck, lima bean, and sometimes snails! Other paella, such as paella de marisco, is an ode to the sea with a combination of clams, mussels, shrimp, squid, lobster, or white fish. This paella mixta (mixed) is more approachable, with a combination of smoky chorizo, tender chicken thighs, and perfectly steamed shrimp. Despite the long ingredient list, it is actually easier to prepare than you might think! There is no need to go out and buy a special paella pan; this recipe works beautifully in a well-seasoned 12-inch cast-iron skillet.

What is chorizo?

Chorizo is a spicy sausage originating in Spain. This recipe uses Spanish chorizo which differs from the crumbly Mexican chorizo because it is cured. Browning it before cooking the other ingredients infuses the entire dish with scrumptious, oily flavor!

How do you prepare paella?

Start by separately marinating chicken thighs and shrimp in a smoky paprika and lemon zest olive oil mixture. Then, cook up sliced chorizo sausage. After removing the chorizo to a plate and sauteing up the chicken, the wonderful drippings that have gathered in the skillet are used to cook the onion, bell pepper, rice, and garlic. Tomatoes and white wine deglaze the pan and make easy work of scraping up any tasty bits from the bottom of the pan before they burn. After a hearty splash of saffron broth, put your spoon down because there is no more stirring! Once the liquid is absorbed, a bit more broth is added along with peas and shrimp. The shrimp is covered and steamed. Finally, uncover your masterpiece and crank up the heat for the iconic socarrat. Socarrat refers to that wonderful crispy bottom that paella is famous for, and a cast-iron skillet is the perfect vessel for producing just that! A refreshing sprinkle of parsley and lemon juice lightens up the rich flavors of the dish.

What kind of rice is in paella?

Paella is traditionally made with tiny short-grain white rice. The Spanish “bomba” rice might be tricky to find, so arborio or calrose rice make nice substitutes.

olive oil, divided

paprika, divided

kosher salt, divided

ground black pepper, divided

lemon zest

boneless skinless chicken thighs, sliced 1-inch thick

extra-large shrimp, peeled and deveined, thawed if frozen

chorizo, sliced 1/4-inch thin half moons

chicken broth

pinch saffron threads

medium yellow onion, chopped

Valencia, arborio, or short-grain white rice

red bell pepper, seeded and sliced

cloves garlic, finely chopped

14-ounce can diced tomatoes, drained

white wine

frozen peas, thawed

chopped fresh Italian parsley

lemon juice

Tip: Add 1/2 pound of debearded and scrubbed mussels with the shrimp, if you like. Steam until the mussels open up; discard any that do not.

Dumpling Soup Is on the Table in Under 20 Minutes

Popcorn Chicken Is the Perfect Party Snack

25 Best Thanksgiving Mains Other Than Turkey

25 Delicious Ways to Eat Turkey All Year Long

These Turkey Casseroles Are Healthy and Comforting

Coconut Chicken Curry Is a Light and Fresh Meal

20 Chicken Casseroles That Are Pure Comfort Food

Chicken Florentine Is a Quick One-Pan Dinner

Juicy Chicken Drumsticks With Grilled Peach Salad

This Chicken Fried Chicken Is Smothered in Gravy

How to Roast the Best BBQ Chicken Ever

18 Ways to Make Juicy, Marinated Chicken