Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6
Make this easy weeknight paella any time with traditional paella ingredients in less than one hour. It’s a very flavorful meal, delicious, and filling. This paella is also great and very impressive to serve for entertaining.
Ingredients
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3 cloves garlic, minced
2 tbsp extra-virgin olive oil
1 lb. medium shrimp, thawed if frozen, peeled and deveined, tails on or off
1 1/2 c. Arborio rice
5 oz. cooked smoked Spanish chorizo sausage, cut into 1/2” rounds (dried and cured NOT Mexican chorizo which is ground)
2 tbsp tomato paste
3/4 tsp paprika (sweet or smoked)
1 medium sweet onion, cut into 1” wedges
3 1/2 c. low sodium chicken stock
2 tbsp finely chopped parsley
1/2 c. frozen peas, thawed
pinch of saffron threads
2 tsp kosher salt (not table salt)
A few turns of freshly cracked black pepper
How to make Weeknight Paella
Step 1: In a 12 to 14-inch paella pan, warm the oil over medium-high heat. Add the chorizo and onion once the oil is hot and cook for about 3 minutes. Then, add the garlic and continue to cook for another 30 seconds until aromatic. For this recipe, you can also use a large stainless-steel skillet.
Step 2: To the pan, add the tomato paste. Stir and cook until fully blended and coated.
Step 3: Next, add the paprika along with salt, pepper, and saffron. Stir well, then add the rice. Stir again to coat.
Step 4: To the pan, pour in the chicken stock. Bring to a boil. Using the back of a spatula, gently flatten the rice. Adjust the heat to low and bring everything to a light simmer, without stirring, for about 15 minutes.
Step 5: Nestle the shrimp in the liquid in the pan and continue to cook for another 10 minutes or until the liquid has been absorbed.
Step 6: Lastly, stir in the peas and heat until warmed through.
Step 7: Take the pan off the heat when done and serve the paella garnished with some parley. Enjoy!
Nutrition Facts:
Calories: 457 kcal | Carbohydrates: 49g | Protein: 28g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 211mg | Sodium: 1366mg | Potassium: 474mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1466IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 5mg
Ingredients
- 3 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- 1 lb. medium shrimp, thawed if frozen, peeled and deveined, tails on or off
- 1 1/2 c. Arborio rice
- 5 oz. cooked smoked Spanish chorizo sausage, cut into 1/2” rounds (dried and cured NOT Mexican chorizo which is ground)
- 2 tbsp tomato paste
- 3/4 tsp paprika (sweet or smoked)
- 1 medium sweet onion, cut into 1” wedges
- 3 1/2 c. low sodium chicken stock
- 2 tbsp finely chopped parsley
- 1/2 c. frozen peas, thawed
- pinch of saffron threads
- 2 tsp kosher salt (not table salt)
- A few turns of freshly cracked black pepper
Instructions
Step 1: In a 12 to 14-inch paella pan, warm the oil over medium-high heat. Add the chorizo and onion once the oil is hot and cook for about 3 minutes. Then, add the garlic and continue to cook for another 30 seconds until aromatic. For this recipe, you can also use a large stainless-steel skillet.
Step 2: To the pan, add the tomato paste. Stir and cook until fully blended and coated.
Step 3: Next, add the paprika along with salt, pepper, and saffron. Stir well, then add the rice. Stir again to coat.
Step 4: To the pan, pour in the chicken stock. Bring to a boil. Using the back of a spatula, gently flatten the rice. Adjust the heat to low and bring everything to a light simmer, without stirring, for about 15 minutes.
Step 5: Nestle the shrimp in the liquid in the pan and continue to cook for another 10 minutes or until the liquid has been absorbed.
Step 6: Lastly, stir in the peas and heat until warmed through.
Step 7: Take the pan off the heat when done and serve the paella garnished with some parley. Enjoy!
