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authentic paella recipe beginner paella recipe chorizo paella easy seafood paella how to make paella at home quick and easy paella saffron rice dish shrimp paella spanish paella recipe spanish rice recipe traditional spanish paella weeknight paella

Quick and Easy Paella Recipe – A Spanish Classic Made Simple

Name: Spanish Paella Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 lb jumbo shrimp, peeled and deveined (shells reserved); 2 tsp olive oil; ½ tsp saffron threads (or more to taste); 2 ¼ cups chicken broth; 1 tbsp olive oil; 8 oz chorizo sausage, sliced into thin rounds; ½ yellow onion, diced; 2 cloves garlic, minced; 1 ⅓ cups Arborio rice; ½ cup green peas; 1 red bell pepper, cut into thin strips; Salt, to taste; 1 tsp paprika; 1 pinch cayenne pepper, or more to taste

Bring the sun-soaked flavors of Spain straight to your table with this Quick and Easy Paella recipe — a simplified version of the world-famous Spanish rice dish. Made with succulent shrimp, smoky chorizo, sweet bell peppers, and fragrant saffron, this paella is a delicious celebration of color, aroma, and texture.

Traditionally cooked in wide paella pans over an open flame, this version keeps things simple and achievable in your own kitchen — perfect for weeknight dinners or when you want to impress guests without the stress. Once you master this easy paella technique, you’ll have the confidence to experiment with other classic ingredients like mussels, squid, or chicken for endless variations.

Why You’ll Love This Recipe

Authentic flavor made easy: All the classic Spanish paella taste with fewer steps and ingredients.
Hearty & satisfying: Loaded with shrimp, chorizo, and saffron-infused rice.
Beginner-friendly: A perfect starting point if you’re new to making paella at home.
Vibrant presentation: Bright red peppers, golden rice, and green peas make this dish as stunning as it is delicious.
Flexible: Easily customizable — add seafood, chicken, or veggies depending on your taste and pantry staples.

Spanish Paella Recipe

Rated 5.0 stars by 1 users

Cuisine

Spanish

Servings

Prep Time

15 minutes

Cook Time

55 minutes

Calories

476

This quick and easy paella recipe brings the bold flavors of Spain to your kitchen. Made with shrimp, chorizo, and saffron rice for a rich, authentic taste.

Author:

Guiseppe

Ingredients

Saffron Broth

1 lb jumbo shrimp, peeled and deveined (shells reserved)
2 tsp olive oil
½ tsp saffron threads (or more to taste)
2 ¼ cups chicken broth

Paella

1 tbsp olive oil
8 oz chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ cups Arborio rice
½ cup green peas
1 red bell pepper, cut into thin strips
Salt, to taste
1 tsp paprika
1 pinch cayenne pepper, or more to taste

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Directions

In a medium saucepan, heat olive oil over medium heat. Add the reserved shrimp shells and cook until pink and fragrant (1–2 minutes). Stir in saffron, then pour in chicken broth. Bring to a simmer and cook for about 20 minutes until the broth turns a deep golden color.
Strain through a fine-mesh sieve, keeping 2 cups of broth warm over low heat.
Set your oven to 425°F (220°C).
In a large oven-proof skillet or paella pan, heat olive oil over medium heat. Add chorizo slices and cook until browned, about 2 minutes per side. Add diced onion and sauté until translucent, around 3 minutes. Stir in minced garlic and cook for another 1 minute.
Stir in Arborio rice, coating it evenly with oil. Add peas and mix well. Spread the rice evenly across the pan.
Arrange shrimp in a single layer over the rice and scatter bell pepper strips throughout. Season with salt, paprika, and cayenne pepper.
Increase the heat to high. When the rice starts sizzling, carefully pour in the hot saffron broth. Shake the pan gently to distribute the liquid evenly.
Transfer the skillet to the oven and bake uncovered for 20 minutes, or until the rice is nearly tender and slightly moist.
Remove from the oven and return to the stovetop. Cook over medium-high heat for 3–5 minutes, allowing the bottom to crisp slightly — this golden crust, known as the socarrat, is the hallmark of great paella.

Recipe Note

Chef Tips

No saffron? Substitute turmeric for color and a hint of earthiness.
Make it meaty: Add cooked chicken thighs or sausage for extra protein.
Seafood upgrade: Toss in mussels, squid, or scallops before baking for a restaurant-style paella.
Paella pan optional: A large oven-safe skillet works just as well if you don’t have one.

Serving Suggestions

Serve hot with lemon wedges, fresh parsley, and a drizzle of extra virgin olive oil.
Pair with crusty bread, a crisp green salad, or Spanish sangria for a full Mediterranean meal.
Great for family gatherings, holiday feasts, or date night dinners — it’s a showstopper on any table!

Storage & Reheating

Storage: Let leftovers cool and store in an airtight container for up to 3 days in the refrigerator.
Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to prevent drying out.
Freezing: You can freeze paella for up to 1 month, though the rice texture is best when freshly made.

Nutrition

Serving Size: 1 serving
per serving: Calories; 476

Amount/Serving % Daily Value

Carbs: 47 grams; 16%
Protein: 26 grams; 52%
Fat: 19 grams; 29%

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Quick and Easy Paella Recipe – A Spanish Classic Made Simple

Why You’ll Love This Recipe

Spanish Paella Recipe

Category

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Servings

Prep Time

Cook Time

Calories

Ingredients

Saffron Broth

Paella

Directions

Recipe Note

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