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Easy Paella

Easy Paella

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
mls

mls

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 736 kcal
  • 37%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 55.7 g
  • 111%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 1253 mg
  • 50%

Based on a 2,000 calorie diet

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

Kathi Corl Browne
544

Kathi Corl Browne

1/5/2007

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.

Mark P
430

Mark P

5/30/2005

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.

LIGHTENING1
290

LIGHTENING1

12/16/2005

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.

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