Easy Paella Recipe

I was super excited to try this paella recipe the other day because its mix of tender chicken, spicy chorizo, and even shrimp (if you’re into that) with bold kicks of smoked paprika and saffron just blew my mind and made my evening feel like a mini food adventure.

I love cooking this Easy Paella because its simple and nutritious. I start with olive oil heating up chopped onion, red bell pepper and garlic then add chicken thighs, chorizo and even shrimp if im up for it.

I think smoked paprika, saffron and diced tomatoes boost its vitamins and antioxidants.

Ingredients

• Olive Oil: Adds rich, healthy fats and smooth flavor while enhancing overall dish taste.
• Onion: Brings natural sweetness and fiber for a savory boost in every bite.
• Chicken Thighs: Provides juicy protein and robust flavor that pairs well with spices.
• Paella Rice: Captures broth and spices perfectly and serves as a filling carbohydrate base.
• Saffron Threads: Offers an earthy, delicate taste and gorgeous color to each serving.
• Red Bell Pepper: Adds vitamin-rich crunch and a subtly sweet, fresh flavor.
• Garlic: Delivers a bold, natural taste and essential health benefits in every clove.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 lb boneless chicken thighs, cut into chunks
• 1/2 lb chorizo sausage, sliced
• 2 cups paella or short grain rice
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 2 large tomatoes, diced
• 4 cups chicken broth
• 1 cup frozen peas
• 1 lb shrimp, peeled and deveined (optional)
• Salt and pepper, to taste
• Lemon wedges for garnish

How to Make this

1. Heat 2 tablespoons olive oil in a large paella pan or deep skillet over medium heat and toss in the medium chopped onion and red bell pepper; cook until they start to soften.

2. Add the 3 minced garlic cloves and let it sauté for about 1 minute until fragrant.

3. Toss in the 1 lb chicken thighs chunks and 1/2 lb sliced chorizo; season with a little salt and pepper and cook until the chicken starts to brown.

4. Stir in 2 cups paella or short grain rice ensuring every bit is coated in the oil and juices from the meat.

5. Sprinkle in 1 teaspoon smoked paprika and add the saffron threads soaked in 2 tablespoons hot water, stirring to mix all of the flavors.

6. Add the 2 large diced tomatoes and pour in 4 cups chicken broth; stir again to combine everything.

7. Bring the mix to a simmer and let it cook, uncovered, for about 15 minutes until most of the liquid is absorbed.

8. Mix in 1 cup frozen peas and, if using, place 1 lb shrimp evenly over the top.

9. Cover the pan loosely and let it cook for an additional 5 to 7 minutes until the shrimp turns pink and are fully cooked.

10. Give the paella a taste, adjust salt and pepper if needed, and serve hot with lemon wedges on the side for a bright finish.

Equipment Needed

1. A large paella pan or deep skillet – you need these because they have high edges that help the ingredients cook evenly.
2. A stove – for heating the pan and keeping that medium heat going.
3. A cutting board – where you’ll chop the onion, red bell pepper, tomatoes, and any herbs you might want to add.
4. A chef’s knife – essential for chopping your veggies and cutting up the chicken and chorizo.
5. A garlic mincer or small knife – this makes mincing the garlic easier and faster.
6. Measuring spoons – to accurately measure out the olive oil, smoked paprika and other spices.
7. Measuring cups – needed for the rice and the chicken broth so you get the ratios right.
8. A small bowl – to soak the saffron threads in hot water before adding them into your dish.
9. A wooden spoon or spatula – for stirring everything together so the flavors mix evenly.
10. A lid that fits the pan – to cover the pan loosely during the last few minutes of cooking, helping the shrimp (if you’re using them) to finish cooking properly.

FAQ

• Q: Can I use a different type of broth?
  A: Yes, you can use vegetable broth if you dont have chicken broth, but the flavor might be a bit different.
• Q: Is it okay to leave out the shrimp?
  A: Sure thing, the recipe is still great without shrimp. It become more like a classic chicken and chorizo paella.
• Q: What can I use for saffron if I cant find any?
  A: You could try a pinch of turmeric, but remember that the taste and color will not be exactly the same.
• Q: How do I know when the rice is done?
  A: The rice should absorb most of the liquid and be tender, but if it’s a bit crunchy, let it simmer a little more.
• Q: How should I store leftovers?
  A: Place any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Easy Paella Recipe Substitutions and Variations

• Chicken thighs: Instead of using boneless chicken thighs, you can use chicken breasts for a leaner option. Just remember they cook a bit faster.
• Chorizo sausage: If you don’t have chorizo, try using andouille sausage or any smoked sausage that you like.
• Rice: If you can’t find paella or short grain rice, Arborio or any medium grain rice works just fine, though you might need to keep an eye on the liquid.
• Saffron: Turmeric can be used instead of saffron threads if you’re short on budget. It gives a similar color but the taste will differ a bit.
• Chicken broth: Vegetable broth can be a good substitute for chicken broth if needed, just adjust the seasonings to suit your taste.

Pro Tips

1. Try prepping all your ingredients before you even start cookin up. It makes everything go smoother and you wont be rushin at the last minute.

2. When stirrin in the rice with the meats and spices, give it a good toast in the pan. This helps the rice absorb all that flavor and really brings out its nuttiness.

3. If you decide to use the shrimp, don’t dump them all in at once. Place them lightly on top so that each one gets a nice even cook and they dont end up overcooked.

4. Finally, after you’re done, let it sit covered for a few minutes. This helps the flavors meld and gives the rice time to firm up a bit so it holds together better when you serve it.