Quick and Easy Paella


Watch Chef John make a quick-and-easy paella with shrimp and sausage. You’ll build flavors with the spicy, smoky sausage, onions, garlic, and Arborio ... See morerice. You’ll finish it off with peas, red bell peppers, and shrimp. Take it from the stovetop to the oven to finish. This is a great technique for speedy, delicious paella. In the video, you’ll also see how to make super-quick seafood stock with your shrimp shells. Watch the video, then get the recipe for Chef John’s Quick and Easy Paella. Top it off with a drizzle of olive oil and a sprinkle of chopped parsley. See more Chef John videos >>

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The Chatter

Andrew Greer

Apr 27, 2014 10:43 AM

This video is so much more than it appears. Yes, the Paella was divine. But this method of cooking rice has freed up my stove top to make other courses while still producing a perfect risotto of any variety you can imagine. Seriously! Saute base ingredients in a cast iron skillet, add the arborio to coat and toast, pour in piping hot stock of your choice, and pop it in the 425 oven for 20 minutes. Pull it out, manticare the butter and parmigiano, and don't tell a soul that you did not spend 25 minutes slaving over a pot. Rice grains take on all the flavor you ever hoped for. They maintain their individuality. And you can use your stove and that spare 20 minutes to sear a veal chop, pan fry something to put on top, or just have a drink. Thank you Chef John for revolutionizing my risotto process. (I have not yet been able to keep my own secret when faced with the praise this method elicits. Its just too much fun to pop the bubble of orthodoxy surrounding what really can be a v


Feb 9, 2014 8:50 AM

Any chance we might get the recipe for John's Quick and Easy Paella recipe? Would love to try it out!


Jan 28, 2014 4:38 PM

I would like the recipes to chef John's "Quick and Easy Paella".

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