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Quick and Easy Paella

Rated as 4.81 out of 5 Stars
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"Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges."
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Ingredients

1 h 10 m servings 476
Original recipe yields 6 servings

Directions

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  1. Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  2. Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  5. Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  6. Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in-between shrimp; season with salt and cayenne pepper.
  7. Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  8. Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  9. Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Footnotes

  • Cook's Note:
  • You can substitute smoked paprika for the paprika.
  • You can use hot chicken broth in place of the hot saffron broth.
  • You can use any smoky, spicy sausage in place of the chorizo sausage.

Nutrition Facts


Per Serving: 476 calories; 19.3 46.9 26.4 150 975 Full nutrition

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Reviews

Read all reviews 62
  1. 79 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk chorizo because that's what I had on hand. Otherwise, I followed the recipe and technique exactly. This re...

Most helpful critical review

I followed this recipe exactly as written and my rice didn't cook in the time specified and my shrimp was way overcooked. I thought 20 minutes in the oven with shrimp was a little too long. I sh...

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First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk chorizo because that's what I had on hand. Otherwise, I followed the recipe and technique exactly. This re...

This base paella recipe was fantastic. The use of shrimp stock from the skins I think was the most important thing and a technique I'm happy to add to repertoire. I didn't bother with the saff...

Very tasty. Definitely will make this again !

This was the first time I made paella and turned out wonderful! Followed the recipe almost exactly, only used green bell pepper instead of red, and kielbasa sausage for the Spanish chorizo. Al...

I have never had Paella before so I am not sure what it is supposed to taste like. I used both Saffron (more than required) and smoked paprika and found it bland. I didn't change anything else ...

My whole family loved it! I did use Pepperoni instead of the recipe sausage. I also used 2 lbs of medium shrimp instead of Jumbo shrimp. I used my regular "Jasmine" white rice and used their req...

Not too quick, not too easy, but well worth it !

Delicious! Kid's loved it. I didn't have fresh shrimp tails, so I just cooked the saffron with garlic cloves, celery leaf and the chicken stock just to give it a bit of a boost of flavor whil...

I have made this many times and each time it is absolutely perfect. The only thing I've added on occasion is a cut up chicken breast. I've used different types of choriza - some spicy some mil...