Easy Paella Recipe - Allrecipes.com
Easy Paella Recipe
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Easy Paella
Chicken, sausage, and shrimp shine in this easy, flavorful Spanish rice dish. See more
  • READY IN 1 hr

Easy Paella

Recipe by  

"An easy to make paella using chorizo, chicken, and shrimp."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2007

A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika (sweet, not hot) and cut amt in half. Also, use chicken with the skin on. The flavor is wonderful in this dish. You can always put the skins off when you combine the rice/meats. Add a shake of turmeric (or colorante) to give the rice an even more brilliant color and don't be shy with the saffron. As much as you probably spent on the spice, put enough in to taste it. I put in a giant pinch and grind the threads with a few grains of salt or sugar before adding in.

 
Most Helpful Critical Review
May 30, 2005

Decent. My main complaints are (i) because of cooking in separate dishes, the rice and protein flavors don't blend, (ii) the dish is a bit drier than paella should be, and (iii) there isn't enough vegetables (needs more red bell pepper and peas and the like). I much prefer the Paella I recipe on this site. Not only does it taste better, but it's actually easier to cook (requiring no marinating time and only one pan on which to focus). It's also easier to drop ingredients from a good recipe than figure out what to add to a okay recipe like this.

 
Dec 16, 2005

I loved this Paella. Added 16 oz can diced tomatoes and left out the lemon zest. Removed the casing and cut sausage into 2" pieces,cooking sausage ahead, drained the fat. Added some back in the skillet for sauteing the chicken. Added the shrinp to the rice mix just before the finish. I will do this again soon.

 
Dec 15, 2007

I've now made this recipe several times, and each time, I've done something different, but its always tasted fantastic. My changes: instead of using shellfish (due to allergy), I fried fish separately, then cut it into strips, and added it to the meat. Also, I didn't use red pepper flakes and I'm glad I didn't, because either the smoked paprika or the chorizo gave the meat mix lots of spice. I also cheated with the lemon zest. Since its not my favorite thing to do, I used McCormick's "California Lemon Peel". Also, a lot of reviewers have complained about the cost of saffron (which is $10-13/gram), but I've found that Mexican Saffron-- aka "safflower" is a highly acceptable substitute. It makes a VERY good saffron rice, it's only $1 for a quarter ounce, and you don't have to feel guilty about adding lots. I've made it with both the Spanish/Moroccan saffron as well as Mexican saffron, and prefer the Mexican because it is quite good, easy to find, and doesn't break the bank.-- Basically, the difference in taste doesn't justify the money and time spent to acquire Spanish saffron. Those were my main changes, everything else has always been little; the recipe is forgiving enough to come out great, almost no matter what.

 
Nov 07, 2005

I made this even easier by using prepackaged saffron rice instead of making my own. I recommend cooking the chorizo separately and draining it before adding it to the mix. I also cooked the shrimp separately and added it at the end, since I think some of the shrimp tends to get overcooked if you have it in a large pot with many other items. I made this for my husband's birthday dinner, with a few tapas as appetizers, and it was wonderful!!!

 
Jan 09, 2006

Great Paella "Corrorian"! Paella, no matter how you make it, is always a bit time consuming but in the end, it's certainly worth it. After marinating my chicken, I cut the chorizo into bite size pieces and browned. I removed the sausage, then browned the chicken and then the peppers and onions. Everything was put back into my dutch oven along with a large can of crushed tomatoes. I simmered the meat and vegetables for a good forty minutes. From there I added chicken stock and the rice. The dish was fabulous!

 
Aug 11, 2007

I used chicken thighs, one per person, instead of pieces. I doubled the saffron and also cooked the sausage first and drained the fat. Keep extra chicken stock handy to moisten the rice if needed. THEN (a personal touch)I cooked about 3 dozen mussels and 3 dozen clams and put on top of the dish. My guests raved and I'll do it again and again....I don't care if it's not authentic paella, it's a great entertaining dish and delicious...

 
Jun 04, 2005

FABULOUS! I substituted Sazon Seasoning for the Saffron and Bay Leaf, and used instant rice. We actually clean the pot each time I make it! Thanks a bunch!

 

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Nutrition

  • Calories
  • 736 kcal
  • 37%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 202 mg
  • 67%
  • Fat
  • 35.1 g
  • 54%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 55.7 g
  • 111%
  • Sodium
  • 1253 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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