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Paella

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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

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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