Quick Paella

Transport your taste buds to the shores of Spain with this flavorful and vibrant Quick Paella, packed with savory chicken thighs, succulent shrimp, and a smoky saffron-infused rice medley. Ready in just under an hour, this simplified paella recipe skips the fuss of traditional methods but delivers classic Mediterranean flavors with layers of tender veggies, aromatic smoked paprika, and a touch of saffron. Perfect for busy weeknights or an impressive weekend dinner, this hearty one-pan meal is both elegant and easy to prepare. Garnished with fresh parsley and served with zesty lemon wedges, it’s a crowd-pleaser that combines convenience with authentic taste.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 1 medium, diced red bell pepper
• 3 cloves, minced garlic
• 1 teaspoon smoked paprika
• 1.5 cups short-grain rice (e.g., Arborio)
• 1 14-ounce can diced tomatoes
• 4 cups chicken broth
• 1 large pinch saffron threads
• 4 boneless, skinless chicken thighs
• 1 pound, peeled and deveined shrimp
• 1 cup frozen peas
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 1 for serving lemon wedges
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat.

Step 2

Season the chicken thighs with salt and pepper. Sear them in the pan for 3-4 minutes per side until golden brown. Remove and set aside.

Step 3

In the same pan, sauté the diced onion and red bell pepper for 3-4 minutes until softened.

Step 4

Add the minced garlic and smoked paprika, and cook for an additional 1 minute until fragrant.

Step 5

Stir in the rice and toast it for 1-2 minutes, ensuring each grain is coated with the spices and oil.

Step 6

Pour in the chicken broth, diced tomatoes, and saffron threads. Stir to combine.

Step 7

Nestle the chicken thighs into the rice mixture. Bring to a simmer, cover with a lid, and cook on low heat for 20 minutes.

Step 8

Scatter the shrimp and peas over the rice. Cover again and cook for another 5-7 minutes until the shrimp are pink and cooked through, and the rice is tender.

Step 9

Remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

Step 10

Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your quick paella!

Nutrition Facts

Serving size	3201.8 grams (3201.8g)

Amount per serving	% Daily Value*
Calories	2949

Total Fat 127.90g	164%
Saturated Fat 30.00g	150%
Polyunsaturated Fat 13.50g
Cholesterol 1199mg	400%
Sodium 7133mg	310%
Total Carbohydrate 175.20g	64%
Dietary Fiber 24.20g	86%
Total Sugars 33.80g
Protein 262.90g	526%

Vitamin D 60IU	301%
Calcium 714mg	55%
Iron 18mg	99%
Potassium 4773mg	102%

*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: 39.6%

Protein: 36.2%

Carbs: 24.1%