Easy Paella Recipe

A one-pan meal that consists of flavorful rice laden with chicken, chorizo, seafood, and vegetables.

Course Main Course

Cuisine Filipino, Spanish

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 459kcal

Cost $20-$25

1 Spanish or Mexican chorizo link about 3 ounces; cut into small pieces (see note)
6 ounces shrimp deveined; shelled or unshelled (see note)
8 ounces chicken breast or chicken thighs cut into small pieces (see note)
1 medium yellow onion minced
4 cloves garlic minced
1 cup finely chopped ripe tomatoes
1 cup arborio rice (see note)
2 cups stock or broth (chicken or shrimp) (see note)
Saffron a small pinch (about 15 threads); steeped in 1 tablespoon of warm water (see note)
10 Manila or littleneck clams soaked and scrubbed (see note)
½ red bell pepper cut into strips (see note)
¼ cup peas fresh or frozen (see note)
Salt and pepper to taste
Extra-virgin olive oil for searing and sautéing
Lemon slices optional
Fresh parsley optional

Set a skillet or sauté pan over medium-high heat and add a bit of oil. Lightly brown the chorizo, then transfer to a plate.
Season shrimp and chicken with salt and pepper. Sear them quickly over high heat, adding more oil as needed. Transfer to a plate.
Lower to medium heat, add ¼ cup of olive oil and gently sauté the onion, garlic, and tomatoes for 15-20 minutes until all the moisture is cooked off. Season with salt and pepper.
Take your time as this step is crucial; the sofrito is ready when it caramelizes, darkens, and develops a paste-like consistency.
Stir the rice into the sofrito, then add the chicken and chorizo.
Add chicken broth and saffron soaked in warm water. Mix together and let it come to a boil.
Nestle the clams into the rice. Cover and cook over low heat for about 20 minutes. Don't stir it so it won't become creamy.
Add the shrimp, red bell pepper, and peas. Cover for another 10 minutes until the rice is cooked and the liquid has been absorbed. Discard any clams that did not open.
To get the socarrat, uncover and turn up the heat for another 5 minutes.
Add fresh parsley, lemon wedges, and a drizzle of olive oil.

Rice: Short or medium-grain rice is the best type to use, but never long-grain variety. Bomba, a short-grain variety, is a popular choice but may not be widely available. I always use arborio rice; it soaks up flavors without bursting, and the grains stay separate.
Saffron: It has a very subtle flavor and aroma. Just a tiny amount gives Paella its distinct golden color. In a pinch, you can use turmeric, annatto, or paprika as a substitute to mimic its color.
Chicken broth or stock: You can also use shellfish, vegetable, or shrimp stock. The amount of liquid you'll need may vary depending on the type of rice. It is usually helpful to refer to the package instructions for the ratio of rice to water.
Proteins and vegetables: Rice is the star of the dish, so the proteins and vegetables may vary depending on your preference.