Quick N Easy Paella

Bring the vibrant flavors of Spain to your table with this Quick N Easy Paella! Packed with tender chicken, smoky chorizo, succulent shrimp, and colorful vegetables, this one-pan wonder combines classic paella ingredients and simple techniques for a stress-free meal in just 40 minutes. The delicate infusion of saffron and smoked paprika enhances the dish's authentic aroma, while short-grain rice absorbs the rich, savory broth to create a perfectly hearty base. Finished with sweet peas, a sprinkle of fresh parsley, and a zesty squeeze of lemon, this recipe is a delightful way to enjoy a Spanish classic without the fuss. Perfect for busy weeknights or casual dinners, this paella pairs bold flavor with unbeatable convenience! Keywords: quick paella recipe, easy Spanish paella, one-pan dinner ideas, chicken and shrimp paella.

Nutriscore Rating: 51/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 300 grams boneless, skinless chicken thighs
• 150 grams chorizo sausage, sliced
• 1 medium onion, finely diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, sliced
• 1 teaspoon smoked paprika
• 0.5 teaspoons saffron threads
• 1.5 cups short-grain rice (such as Arborio or Bomba)
• 4 cups chicken broth
• 0.5 cups frozen peas
• 200 grams raw shrimp, peeled and deveined
• 1 large lemon, cut into wedges
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat a large, deep skillet or paella pan over medium heat and add the olive oil.

Step 2

Season the chicken thighs with salt and pepper, then cut them into bite-sized pieces. Add them to the pan and cook for 5-7 minutes, until golden brown. Remove and set aside.

Step 3

In the same pan, add the sliced chorizo and cook for 2-3 minutes, until slightly crispy. Remove and set aside with the chicken.

Step 4

Add the diced onion, minced garlic, and red bell pepper to the pan. Sauté for 3-4 minutes, until softened.

Step 5

Stir in the smoked paprika and saffron threads, allowing the spices to toast for about 30 seconds to release their aroma.

Step 6

Add the rice to the pan and stir to coat it in the oil and spices. Cook for 1-2 minutes, until the rice grains become slightly translucent.

Step 7

Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

Step 8

Return the chicken and chorizo to the pan, spreading them evenly across the rice. Reduce the heat to medium-low and let the mixture cook uncovered for 15-20 minutes, without stirring, until the rice has absorbed most of the liquid.

Step 9

Scatter the peas and shrimp over the top of the rice. Cover the pan with a lid or foil and cook for an additional 5 minutes, until the shrimp are pink and cooked through.

Step 10

Remove the pan from the heat and let it rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	467.8 grams (467.8g)

Amount per serving	% Daily Value*
Calories	1125

Total Fat 83.30g	107%
Saturated Fat 25.70g	129%
Polyunsaturated Fat 2.70g
Cholesterol 468mg	156%
Sodium 4989mg	217%
Total Carbohydrate 17.20g	6%
Dietary Fiber 5.20g	19%
Total Sugars 4.80g
Protein 76.80g	154%

Vitamin D 0IU	0%
Calcium 231mg	18%
Iron 6mg	32%
Potassium 1244mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.6%

Protein: 27.3%

Carbs: 6.1%