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Quick and Easy Paella

Chef John

"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

1 h 10 m servings 476 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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

Read all reviews 42
  1. 52 Ratings

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Most helpful positive review

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 re...

Most helpful critical review

I followed this recipe exactly as written and my rice didn't cook in the time specified and my shrimp was way overcooked. I thought 20 minutes in the oven with shrimp was a little too long. I sh...

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Least positive
Newest

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 re...

Very tasty. Definitely will make this again !

I have never had Paella before so I am not sure what it is supposed to taste like. I used both Saffron (more than required) and smoked paprika and found it bland. I didn't change anything else ...

This base paella recipe was fantastic. The use of shrimp stock from the skins I think was the most important thing and a technique I'm happy to add to repertoire. I didn't bother with the saff...

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 req...

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

A great introduction to one of Spain's best dishes. Chef John is a wonderful cooking teacher. I've made this many times to rave reviews. I've added chicken thighs, calamari, and fresh mussels by...

This was the first time I made paella and turned out wonderful! Followed the recipe almost exactly, only used green bell pepper instead of red, and kielbasa sausage for the Spanish chorizo. Al...

Came out great, did not follow recipe exactly made some subs, used Sazon con azafran, ground chorizo, medium grain rice and added diced chicken breast. Added shrimp at end when finishing on stov...