Paella Recipe

This paella recipe is a quick and approachable introduction to one of Spain’s most iconic dishes. Designed to balance simplicity with authentic technique, it delivers flavorful, saffron-infused rice with a lightly caramelized base known as socarrat. Perfect for anyone searching for an easy paella recipe, this version works well as a seafood paella recipe, chicken and chorizo paella recipe, or a foundation you can customize into a traditional paella recipe using your favorite proteins and vegetables. Explore similar recipes like Paella Recipe for any occasion.

Ingredients

For the Saffron Broth

• 1 pound jumbo shrimp, peeled and deveined, shells reserved
• 2 teaspoons olive oil
• ½ teaspoon saffron threads
• 2¼ cups chicken broth

For the Paella

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, thinly sliced
• ½ yellow onion, finely diced
• 2 cloves garlic, minced
• 1⅓ cups Arborio rice
• ½ cup green peas
• 1 red bell pepper, cut into thin strips
• Salt, to taste
• 1 teaspoon paprika
• 1 pinch cayenne pepper, or to taste

Directions

• Prepare the saffron broth by heating 2 teaspoons olive oil in a saucepan over medium heat. Add the reserved shrimp shells and cook until pink and fragrant, about 1–2 minutes. Stir in saffron threads, add chicken broth, bring to a gentle simmer, and cook for about 20 minutes until richly colored and aromatic.
• Strain the broth through a fine sieve, measure out 2 cups, and keep it warm over low heat. Discard the shells.
• Preheat the oven to 425°F (220°C).
• Heat 1 tablespoon olive oil in a large oven-safe skillet or paella pan over medium heat. Add chorizo and cook until browned on both sides. Stir in the onion and cook until soft and translucent, about 3 minutes.
• Add garlic and cook briefly until fragrant, about 1 minute. Stir in the rice, coating each grain in the oil and chorizo drippings, then mix in the peas.
• Spread the rice mixture evenly across the pan. Arrange shrimp on top in a single layer and tuck bell pepper strips between them. Season evenly with salt, paprika, and cayenne pepper.
• Increase heat to high until the rice begins to sizzle, then carefully pour the hot saffron broth over the pan. Gently shake the skillet to distribute the liquid without stirring.
• Transfer the pan to the oven and bake for about 20 minutes, until the rice is nearly tender and most of the liquid is absorbed.
• Return the skillet to the stovetop over medium-high heat and cook for an additional 3–5 minutes until the bottom layer of rice caramelizes slightly. Remove from heat and rest briefly before serving.

Preparation Details

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6