Quick and Easy Paella Recipe
Look at this beautiful pan of paella! Paella is one of the world’s most famous rice dishes and one of my personal favorite dishes. When my husband really wants to pamper me he takes me out to eat paella. We have a couple of Spanish restaurants nearby that are very good, but they are also very expensive, so we go on only for really really really special occasions.
What Is Paella Made Of?
Being an iconic dish in Spain, Paella can generate some controversy. Some paella purists say that chicken and rabbit are mandatory, snails are optional, meanwhile fish and shellfish are absolutely out of the question. Unlike with a risotto, stirring is absolutely forbidden because you don’t want a creamy result, and so forth! Anyway… There are many versions and recipes, and in my opinion, they are all good. Honestly, I think that the most important thing is that the person who is cooking really enjoys the dish itself and the process of making it. I do not claim that my recipe represents the traditional Spanish way of cooking Paella, but it’s pretty darn good and the fact that it comes together quickly in just one pot makes it even better.
Quick And Easy Paella Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). To make my quick and easy paella recipe, you’ll need:
Chicken broth Saffron threads Olive oil Shrimp Spanish chorizo Chicken breast Salt and black pepper Onion Red pepper Garlic Paella rice Fresh lemon juice Smoked paprika Parsley leaves Frozen peas Roasted red peppers
How Do You Make Paella From Scratch?
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Storing Instructions
Paella leftovers can be stored covered in the refrigerator for up to 3 days. Saffron: If you do not find/have the saffron you can use an envelope of this seasoning mix that is easy and cheaper to buy in any grocery store. Paella Pan: This is the paella pan I used. If you don’t have a paella pan, use a 13- 15 inch or larger skillet. Try to find a heat source that can accommodate the whole paella pan or skillet. Depending on the configuration of your burners, you’ll need to place the pan over two burners or set it on your largest burner. Either way, you’ll have to move and rotate the pan to distribute the heat. Variations: You can add some mussels if you want. Add them in step 5, after arranging the shrimp. Make sure to discard any shell that is not open after cooking.
More Spanish Recipes You’ll Love!
Spanish Style Garlic Shrimp Tortilla Española Easy Arroz con Leche [Recipe+Video]
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in January 2016 post content was edited to add more helpful information, no change to the recipe in September 2021.
