Quick Paella Recipes

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Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined


  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g


Quick and Easy Paella image

Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined, shells reserved
2 teaspoons olive oil
½ teaspoon saffron threads, or more to taste
2 ¼ cups chicken broth
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into thin rounds
½ yellow onion, diced
2 cloves garlic, minced
1 ⅓ 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 more to taste


  • Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
  • Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
  • Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
  • Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
  • Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
  • Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
  • Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 46.9 g, Cholesterol 150.2 mg, Fat 19.3 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 6.2 g, Sodium 975.1 mg, Sugar 2.7 g


Quick Paella with Chorizo, Shrimp and Chicken image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup sliced chorizo (about 8 ounces)
1 pound boneless, skinless chicken thighs, cut into cubes
1 cup chopped Spanish onions (about 1 large)
2 tablespoons finely minced garlic
One 8-ounce box Spanish rice
1 tablespoon tomato paste
Pinch of saffron threads
1/2 cup white wine
1 cup low-sodium chicken stock
8 ounces peeled, tail-on medium shrimp
8 ounces mussels
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 cup sliced scallions


  • In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
  • Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
  • Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.


Quick Paella image

Categories     Olive     Onion     Pepper     Pork     Rice     Sauté     Quick & Easy     Dinner     Sausage     Clam     Shrimp     Pea     White Wine     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
3 garlic cloves, chopped
1 cup frozen onions and bell peppers (6 oz)
1/4 lb kielbasa (not low-fat), quartered lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup)
2 cups instant long-grain white rice such as Uncle Ben's
1/4 cup dry white wine
1 1/4 cups reduced-sodium chicken broth (10 fl oz)
1/8 teaspoon crumbled saffron threads
20 frozen cleaned raw medium shrimp such as Contessa brand
1 1/4 lb cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
1 cup frozen peas
1/2 cup small pimiento-stuffed green olives


  • Heat oil in a 12-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.) Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.


Easy Paella image

You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 12

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed


  • In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
  • Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
  • Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  • Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Nutrition Facts : Calories 338 g, Fat 10 g, Fiber 1 g, Protein 20 g


Quick Paella image

Bring the fabulous flavors of Spanish cuisine to your dinner table with this delicious rice dish packed with clams and shrimp - skillet dinner made ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1/4 cup margarine or butter
1 1/3 cups uncooked instant rice
1 medium onion, finely chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 1/2 cups water
2 cans (8 ounces each) tomato sauce
1 can (6 1/2 ounces) minced clams, drained
4 ounces frozen cooked salad shrimp, thawed
Pinch of saffron or ground turmeric, if desired
Chopped fresh parsley, if desired


  • Melt margarine in 10-inch skillet over medium heat. Cook rice, onion, bell pepper and garlic in margarine, stirring occasionally, until rice is light brown.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until rice is tender.

Nutrition Facts : Calories 345, Carbohydrate 44 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 910 mg


Easiest ever paella image

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
1 leek or onion, sliced
110g pack chorizo sausage, chopped
1 tsp turmeric
300g long grain rice
1l hot fish or chicken stock
200g frozen pea
400g frozen seafood mix, defrosted


  • Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
  • Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.29 milligram of sodium


Quick & Easy Paella Recipe image

Whip up our Quick & Easy Paella Recipe tonight. Our Quick & Easy Paella Recipe is a makeover of traditional paella with instant rice and frozen veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 9

1/2 cup chopped red pepper
1/2 cup chopped onion
4 cloves garlic, minced
1 Tbsp. KRAFT Zesty Italian Dressing
3 cups fat-free reduced-sodium chicken broth
1 tsp. ground turmeric
1 lb. shrimp, cleaned
3 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen peas and carrots, thawed


  • Cook and stir red pepper, onion and garlic in dressing in large nonstick skillet on medium-high heat 5 minutes or until red pepper is crisp-tender. Add broth and turmeric; bring to boil.
  • Stir in shrimp, rice and vegetables; cover. Reduce heat to low.
  • Simmer 5 minutes or until broth is absorbed and shrimp turn pink.

Nutrition Facts : Calories 320, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g


Super Easy Paella image

My dad is from Spain and growing up we had the "real" thing for every holiday. I have been able to serve this to my extended family with no one the wiser and it is A LOT QUICKER AND EASIER than the traditional one and you don't need the Paella pan.

Provided by IJustThrewItTogether

Categories     Chicken

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 red pepper, chopped
1 green pepper, chopped
1 large onion, chopped
3 tablespoons olive oil
16 ounces stewed tomatoes
1 (14 ounce) can chicken broth
1 cup water
2 cups parboiled rice (Uncle Ben's is parboiled)
1 teaspoon turmeric
1 teaspoon paprika
2 garlic cloves, chopped
1 lb shrimp
1 lb scallops
1 lb boneless skinless chicken


  • Chop the chicken into 1 inch chunks.
  • Salt, pepper and garlic powder the meat.
  • Brown in oil that has been heated in a large pot such as a Dutch Oven.
  • Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes).
  • Remove and put with chicken.
  • In the same pot, combine, the tomatoes (you may need to cut them depending on the brand) and the liquid with the broth and water.
  • Bring to a boil.
  • Add turmeric and paprika and stir in the rice.
  • Add the chicken and vegetables.
  • Cover tightly and reduce heat to simmer (low or med low).
  • Cook for 30-35 minutes or until all the liquid is absorbed.
  • Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
  • Cook for 5-10 minutes uncovered or until the shrimp are pink.
  • You may add a can of peas which I don't but it is the traditional way.

Nutrition Facts : Calories 389.3, Fat 10.8, SaturatedFat 1.8, Cholesterol 162, Sodium 1215.4, Carbohydrate 31.4, Fiber 2.4, Sugar 5.5, Protein 40


Easy paella image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped


  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium


Easy Paella image

You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name "paella" refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 cups chicken stock (see text)
Pinch saffron
3 tablespoons olive oil
1 medium onion, minced
2 cups short- or medium-grain rice
Salt and fresh black pepper to taste
2 cups raw peeled shrimp, cut into 1/2-inch chunks
Minced parsley for garnish


  • Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
  • Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1024 milligrams, Sugar 5 grams


Quick Paella image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup finely chopped Spanish onions
1/2 cup finely chopped green bell peppers
2 teaspoons finely minced garlic
Kosher salt
Freshly cracked black pepper
1 cup white wine
1/2 cup tomato puree
1/2 teaspoon smoked paprika
Pinch saffron
1 bay leaf
2 cups cooked Arborio or other short-grain rice
12 mussels, washed
8 clams, washed
8 head-on shrimp (U16)
3 tablespoons finely minced fresh parsley
8 lemon wedges


  • In a straight-sided, 10-inch pan, heat the olive oil over a medium flame. Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes.
  • Add the smoked paprika and saffron, along with the bay leaf. Fold in the rice and make a bed for the seafood to sit on. Add the mussels, clams and shrimp and season again. Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes. This is a challenging step and is based on timing.
  • Finish the paella with fresh parsley, and serve with lemon wedges on the side.


Quick 'N Easy Paella image

A real quick Paella featuring Italian sausage, shrimp, and peas in a tomato based rice. Absolutely delish and only one pan to wash! Found on the internet.

Provided by Marie

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 7

2 Italian sausages, with casings removed (about 6oz)
1 cup uncooked rice
1 1/2 cups chicken broth
1 cup water
1 (14 ounce) can stewed tomatoes
1 lb large shrimp, peeled & deveined
1 cup frozen peas, thawed


  • Heat 10" nonstick skillet over medium high heat until hot.
  • Add crumbled sausage and cook until browned.
  • Remove to bowl with slotted spoon.
  • Reduce heat to medium.
  • Add rice to drippings in skillet& cook 2 minutes, stirring occasionally.
  • Add broth and water; heat to boiling.
  • Reduce heat to low; cover skillet and simmer for 15 minutes or until liquid is almost absorbed.
  • Crush tomatoes and add to skillet with sausage.
  • Cook until most of liquid is gone.
  • Add shrimp and bring back to boil, then reduce heat to medium.
  • Cover and cook for 4 minutes.
  • Stir in peas; cover and cook until shrimp turn opaque and peas are heated through.

Nutrition Facts : Calories 678.3, Fat 19.2, SaturatedFat 6.1, Cholesterol 261.9, Sodium 1645.4, Carbohydrate 71.2, Fiber 4.4, Sugar 9.7, Protein 51.9

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