Spanish One-Pan Paella (Simple Version) – Easy, Flavorful, and Weeknight-Friendly

Paella doesn’t have to be complicated or reserved for special occasions. This simplified one-pan version keeps the spirit of the Spanish classic while staying doable on a busy weeknight. You’ll still get saffron-scented rice, tender proteins, and bright veggies, all cooked in one skillet.

No specialty pan needed, just a wide pan and some patience. The best part? It still looks and tastes like a celebration.

What Makes This Special

This recipe focuses on smart shortcuts without sacrificing flavor.

You’ll build a rich base with aromatics, paprika, and tomatoes, then add rice and broth for a set-it-and-let-it-simmer approach. The method favors simplicity—no constant stirring, no fuss. You’ll also get that prized layer of toasty rice at the bottom, known as the socarrat, with a quick final blast of heat.

Ingredients

• Olive oil: 3 tablespoons
• Boneless, skinless chicken thighs: 1 pound, cut into bite-size pieces
• Smoked Spanish paprika (pimentón): 1 teaspoon
• Kosher salt and black pepper: to taste
• Spanish chorizo (cured), sliced: 4 ounces (optional but flavorful)
• Yellow onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Red bell pepper: 1, sliced into thin strips
• Tomato: 1 large, grated or finely chopped (or 1/2 cup crushed tomatoes)
• Short-grain rice: 1 1/2 cups (preferably Bomba or Calasparra; Arborio works in a pinch)
• Chicken broth: 3 1/2 to 4 cups, warmed
• Saffron threads: a pinch (about 1/2 teaspoon), soaked in 2 tablespoons warm water
• Frozen peas: 1/2 cup
• Large shrimp (peeled and deveined): 8–10 pieces
• Lemon: 1, cut into wedges
• Fresh parsley: chopped, for garnish
• Optional add-ins: jarred roasted red peppers, artichoke hearts, or mussels

Step-by-Step Instructions

1. Prep the saffron: Add saffron to warm water and let it bloom for at least 10 minutes.

   This unlocks color and aroma without using much.

2. Season the chicken: Pat the chicken dry. Toss with salt, pepper, and half the smoked paprika.
3. Sear the chicken: Heat 2 tablespoons olive oil in a wide, heavy skillet (12–14 inches). Cook chicken over medium-high heat until lightly browned but not fully cooked, 4–5 minutes.

   Transfer to a plate.

4. Crisp the chorizo: If using, add chorizo to the pan. Sauté 1–2 minutes to release its oils. Remove and keep with the chicken.
5. Sauté the aromatics: Add remaining 1 tablespoon olive oil if needed.

   Cook onion and bell pepper with a pinch of salt until soft, 4–5 minutes. Stir in garlic for 30 seconds.

6. Build the flavor base: Add the tomato and the remaining smoked paprika. Cook until thickened and slightly jammy, 2–3 minutes.

   This is your sofrito, which gives the dish depth.

7. Toast the rice: Stir in the rice, coating it well in the sofrito. Cook 1–2 minutes until glossy and lightly toasted.
8. Add liquid and saffron: Pour in 3 1/2 cups warmed chicken broth and the saffron water. Stir once to distribute rice evenly.

   Taste the liquid and adjust salt if needed—this is your chance to season the rice.

9. Arrange the proteins: Nestle the chicken and chorizo back into the pan. Bring to a steady simmer over medium heat.
10. Simmer without stirring: Lower heat to medium-low and cook uncovered for 15 minutes. Do not stir.

    Rotate the pan occasionally for even cooking if your burner has hot spots.

11. Add shrimp and peas: Tuck shrimp into the rice. Sprinkle peas over the top. If the pan looks dry but rice isn’t tender, add up to 1/2 cup more warm broth around the edges.
12. Finish cooking: Continue simmering 5–7 minutes, until shrimp are pink and opaque and the rice is just tender.
13. Create the socarrat: Increase heat to medium-high for 60–90 seconds to crisp the bottom.

    Listen for gentle crackling. Don’t burn—stop if you smell scorching.

14. Rest and garnish: Remove from heat. Cover loosely with a clean towel and rest 5 minutes.

    Top with parsley and serve with lemon wedges.

Keeping It Fresh

Use your senses to keep flavors bright. A squeeze of lemon at the table wakes up the saffron and paprika. If reheating leftovers, add a splash of broth to bring the rice back to life and warm gently over low heat.

Store in an airtight container in the fridge for up to 3 days.

Benefits of This Recipe

• One pan, minimal mess: Everything happens in one wide skillet for easy cleanup.
• Balanced meal: Protein, grains, and vegetables in a single dish.
• Big flavor, simple method: Saffron, paprika, and sofrito deliver depth without complexity.
• Flexible ingredients: Swap proteins and veggies to match what you have.
• Great for gatherings: It’s visually impressive and easy to scale.

What Not to Do

• Don’t stir once the liquid is added: Stirring releases starch and turns paella into risotto. Let the rice cook undisturbed.
• Don’t use long-grain rice: It won’t absorb flavor the same way and can turn dry or gummy.
• Don’t rush the simmer: High heat scorches the bottom before the rice cooks. Keep it steady and gentle.
• Don’t drown the pan: Too much liquid prevents the socarrat from forming.

  Add extra broth only if needed.

• Don’t skip seasoning the broth: If the cooking liquid is bland, the rice will be bland.

Recipe Variations

• Seafood-Only: Skip chicken and chorizo. Use shrimp, mussels, and clams. Add seafood in the last 8–10 minutes to avoid overcooking.
• Vegetarian: Use vegetable broth.

  Add artichoke hearts, mushrooms, green beans, and roasted peppers. Finish with extra lemon and parsley.

• Smoky Grill Version: Cook the pan on a grill over medium heat for subtle smokiness. Rotate the pan as needed.
• Budget-Friendly: Replace saffron with a pinch of turmeric for color and a touch of smoked paprika for aroma.

  Not traditional, but still delicious.

• Spicy Twist: Add a pinch of red pepper flakes with the garlic or serve with a spicy aioli.

FAQ

Do I need a paella pan?

No. A wide, heavy skillet (12–14 inches) works well. The key is a large surface area so the rice cooks in a shallow layer.

Can I make this ahead?

You can prep the sofrito and cut proteins ahead.

For best texture, cook the rice just before serving. Leftovers reheat well with a splash of broth.

What if I don’t have saffron?

You can omit it and still get a tasty dish. For color, use a small pinch of turmeric and an extra dash of smoked paprika for aroma.

How do I know the rice is done?

The grains should be tender with a slight bite at the center, not mushy.

If the pan is dry and the rice is still firm, add a little warm broth around the edges and cook a few minutes more.

How do I get the socarrat without burning it?

Once the rice is cooked, increase heat for a short burst until you hear gentle crackling and smell toasty aromas. Stop as soon as it deepens; burning smells mean it’s gone too far.

Can I use brown rice?

It’s not ideal for paella. Brown rice needs more liquid and time, and it won’t deliver the same texture.

If you try it, par-cook it first and adjust broth and timing.

What wine pairs well with this?

A crisp Spanish white like Albariño or Verdejo, or a dry rosé. For red, go light and bright—Garnacha works nicely.

Can I double the recipe?

Yes, if you have a larger pan or use two pans. Avoid crowding; a shallow rice layer is key for even cooking.

Why did my rice turn gummy?

Likely from stirring after adding liquid or using the wrong rice.

Keep your hands off once the simmer starts, and use short-grain paella rice.

Is chorizo traditional?

In classic Valencian paella, not typically. But in home cooking, chorizo is a popular addition for easy smoky flavor.

Wrapping Up

This Spanish One-Pan Paella keeps the essence of the original while staying weeknight-friendly. With a solid sofrito, good rice, and a no-stir method, you’ll get bold flavor and satisfying texture every time.

Keep it simple, season the broth well, and finish with lemon. It’s the kind of dish that brings people to the table—no special occasion required.

Spanish One-Pan Paella (Simple Version) - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• Olive oil: 3 tablespoons
• Boneless, skinless chicken thighs: 1 pound, cut into bite-size pieces
• Smoked Spanish paprika (pimentón): 1 teaspoon
• Kosher salt and black pepper: to taste
• Spanish chorizo (cured), sliced: 4 ounces (optional but flavorful)
• Yellow onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Red bell pepper: 1, sliced into thin strips
• Tomato: 1 large, grated or finely chopped (or 1/2 cup crushed tomatoes)
• Short-grain rice: 1 1/2 cups (preferably Bomba or Calasparra; Arborio works in a pinch)
• Chicken broth: 3 1/2 to 4 cups, warmed
• Saffron threads: a pinch (about 1/2 teaspoon), soaked in 2 tablespoons warm water
• Frozen peas: 1/2 cup
• Large shrimp (peeled and deveined): 8–10 pieces
• Lemon: 1, cut into wedges
• Fresh parsley: chopped, for garnish
• Optional add-ins: jarred roasted red peppers, artichoke hearts, or mussels

Method

 

1. Prep the saffron: Add saffron to warm water and let it bloom for at least 10 minutes. This unlocks color and aroma without using much.
2. Season the chicken: Pat the chicken dry. Toss with salt, pepper, and half the smoked paprika.
3. Sear the chicken: Heat 2 tablespoons olive oil in a wide, heavy skillet (12–14 inches). Cook chicken over medium-high heat until lightly browned but not fully cooked, 4–5 minutes. Transfer to a plate.
4. Crisp the chorizo: If using, add chorizo to the pan. Sauté 1–2 minutes to release its oils. Remove and keep with the chicken.
5. Sauté the aromatics: Add remaining 1 tablespoon olive oil if needed. Cook onion and bell pepper with a pinch of salt until soft, 4–5 minutes. Stir in garlic for 30 seconds.
6. Build the flavor base: Add the tomato and the remaining smoked paprika. Cook until thickened and slightly jammy, 2–3 minutes. This is your sofrito, which gives the dish depth.
7. Toast the rice: Stir in the rice, coating it well in the sofrito. Cook 1–2 minutes until glossy and lightly toasted.
8. Add liquid and saffron: Pour in 3 1/2 cups warmed chicken broth and the saffron water. Stir once to distribute rice evenly. Taste the liquid and adjust salt if needed—this is your chance to season the rice.
9. Arrange the proteins: Nestle the chicken and chorizo back into the pan. Bring to a steady simmer over medium heat.
10. Simmer without stirring: Lower heat to medium-low and cook uncovered for 15 minutes. Do not stir. Rotate the pan occasionally for even cooking if your burner has hot spots.
11. Add shrimp and peas: Tuck shrimp into the rice. Sprinkle peas over the top. If the pan looks dry but rice isn’t tender, add up to 1/2 cup more warm broth around the edges.
12. Finish cooking: Continue simmering 5–7 minutes, until shrimp are pink and opaque and the rice is just tender.
13. Create the socarrat: Increase heat to medium-high for 60–90 seconds to crisp the bottom. Listen for gentle crackling. Don’t burn—stop if you smell scorching.
14. Rest and garnish: Remove from heat. Cover loosely with a clean towel and rest 5 minutes. Top with parsley and serve with lemon wedges.

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