Quick and Easy Paella Recipe - Allrecipes.com
Quick and Easy Paella  Recipe
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Quick and Easy Paella
See how to make a quick version of classic Spanish paella with shrimp & sausage. See more
  • READY IN ABOUT hrs

Quick and Easy Paella

Recipe by  

"Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  2. Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  5. Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  6. Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in-between shrimp; season with salt and cayenne pepper.
  7. Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  8. Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  9. Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
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Footnotes

  • Cook's Note:
  • You can substitute smoked paprika for the paprika.
  • You can use hot chicken broth in place of the hot saffron broth.
  • You can use any smoky, spicy sausage in place of the chorizo sausage.
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Reviews More Reviews

Oct 12, 2014

Very tasty. Definitely will make this again !

 
Aug 09, 2014

Not too quick, not too easy, but well worth it !

 

8 Ratings

Oct 18, 2014

Excellent recipe. Please note that the instructions for what to do with the paprika aren't among the directions. I guessed. REALLY tasty and the timing on the rice was excellent, which is a problem in many other recipes I've tried. Highly recommended with a white Rioja!

 
Oct 06, 2014

My whole family loved it! I did use Pepperoni instead of the recipe sausage. I also used 2 lbs of medium shrimp instead of Jumbo shrimp. I used my regular "Jasmine" white rice and used their required amount of liquid. I think it took a little longer than your time required to soften after baking. The only reason for the changes was I didn't have all of the ingredients. Ti came out excellent & I will surely make it again

 
Sep 23, 2014

Probably my favorite recipe. Cooked it for a friend, who liked it as well!

 
Jul 28, 2014

First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk chorizo because that's what I had on hand. Otherwise, I followed the recipe and technique exactly. This recipe was awesome! I was a little worried about shrimp being overdone at 20 minutes in the oven, it was fine but don't leave it in any longer. Don't skimp on simmering the shells with the broth, this added a lot of flavor! Saffron is pricey but please invest if you can. It does make a difference. The rice in the dish comes out slightly firm, it is not runny or creamy like risotto, it is nice and fluffy. I used a cast iron skillet. This recipe is a keeper! Thanks!

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 1040 mg
  • 42%

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

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About the Cook

 
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