Skip to main content New<> this month
Get the Allrecipes magazine

Easy Paella

Rated as 4.61 out of 5 Stars
6

"An easy to make paella using chorizo, chicken, and shrimp."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 736
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts


Per Serving: 736 calories; 35.1 45.7 55.7 202 1204 Full nutrition

Explore more

Reviews

Read all reviews 376
  1. 522 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika (sweet, not hot) and cut amt in half. Also, use chicken with the skin on. The flavor is wonderful in th...

Most helpful critical review

Decent. My main complaints are (i) because of cooking in separate dishes, the rice and protein flavors don't blend, (ii) the dish is a bit drier than paella should be, and (iii) there isn't e...

Most helpful
Most positive
Least positive
Newest

A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika (sweet, not hot) and cut amt in half. Also, use chicken with the skin on. The flavor is wonderful in th...

Decent. My main complaints are (i) because of cooking in separate dishes, the rice and protein flavors don't blend, (ii) the dish is a bit drier than paella should be, and (iii) there isn't e...

I loved this Paella. Added 16 oz can diced tomatoes and left out the lemon zest. Removed the casing and cut sausage into 2" pieces,cooking sausage ahead, drained the fat. Added some back in t...

I've now made this recipe several times, and each time, I've done something different, but its always tasted fantastic. My changes: instead of using shellfish (due to allergy), I fried fish sep...

I made this even easier by using prepackaged saffron rice instead of making my own. I recommend cooking the chorizo separately and draining it before adding it to the mix. I also cooked the shr...

Great Paella "Corrorian"! Paella, no matter how you make it, is always a bit time consuming but in the end, it's certainly worth it. After marinating my chicken, I cut the chorizo into bite size...

I used chicken thighs, one per person, instead of pieces. I doubled the saffron and also cooked the sausage first and drained the fat. Keep extra chicken stock handy to moisten the rice if nee...

To get very moist rice, saute the finely diced onions until very translucent, approximately 15-20 mins., then proceed with Step 2. Approximately 13 minutes into rice cooking time, nestle shrimp ...

FABULOUS! I substituted Sazon Seasoning for the Saffron and Bay Leaf, and used instant rice. We actually clean the pot each time I make it! Thanks a bunch!