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Easy to make Paella on a pot.
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Easy Paella Recipe

One-pan paella with chicken, chorizo, shrimp, and vegetables, with flavorful rice and a crispy bottom.
Course Main Dish
Cuisine Filipino, Spanish
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 459kcal
Author Nora Rey
Cost $20-$25

Equipment

  • Wide, shallow pan

Ingredients

  • 1 chorizo sliced
  • 6 ounces shrimp peeled and deveined
  • 8 ounces chicken cut into pieces
  • 1 medium yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 cup finely chopped ripe tomatoes
  • 1 cup arborio rice
  • 2 cups stock (chicken, seafood, or shrimp)
  • A pinch of saffron steeped in 1 tablespoon of warm water (or turmeric/annatto)
  • 10 Manila or littleneck clams soaked and scrubbed
  • ½ red bell pepper cut into strips
  • ¼ cup peas
  • Salt and pepper
  • Extra-virgin olive oil
  • Lemon wedges
  • Fresh parsley chopped
US Customary - Metric

Instructions

  • Brown the chorizo in a wide pan; set aside.
  • Season and quickly sear the shrimp; set aside.
  • Season and sear the chicken; set aside.
  • Sauté onion, garlic, and tomatoes in olive oil.
  • Cook until darker, thick, and paste-like.
  • Stir in the rice, chicken, and chorizo.
  • Add stock and saffron; bring to a boil.
  • Push in the clams, cover, and cook on low. Do not stir.
  • Add shrimp, bell pepper, and peas. Cover until rice is cooked and liquid is absorbed.
  • Turn up the heat briefly to form the crispy bottom, or socarrat. Garnish and serve.

Video

Notes

  • Rice: Use short- or medium-grain rice. Bomba is traditional; arborio works well. Avoid long-grain rice.
  • Saffron: A small pinch adds golden color and light flavor. Use turmeric, annatto, or paprika for color if needed.
  • Stock: Use chicken, seafood, shrimp, or vegetable stock. Check the rice package for the liquid ratio.
  • Proteins and vegetables: Rice is the star, so use any protein and vegetables you like.
 
Cooking Tips
  • Use a wide pan so the rice cooks evenly.
  • Don’t stir too much once the liquid is added.
  • Cook on low so the rice doesn’t burn.
  • Add shrimp and vegetables at the end.
  • Turn up the heat at the end for the crispy bottom (socarrat).

Nutrition

Calories: 459kcal | Carbohydrates: 47g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 706mg | Potassium: 557mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1056IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 4mg