Weeknight Paella Recipe

This Weeknight Paella recipe brings the vibrant flavors of Spain to your dinner table, even on a busy weeknight! It’s a simplified version of traditional paella that’s packed with smoky chorizo, tender shrimp, saffron-infused rice, and a medley of colorful vegetables. It’s surprisingly easy to make, ready in just 40 minutes, and perfect for a delicious and satisfying meal that will transport you to the sunny shores of Spain.

Why You’ll Love This Recipe

• Flavorful: The combination of chorizo, saffron, and vegetables creates a complex and aromatic flavor profile that’s truly authentic.
• Quick and easy: This recipe is a streamlined version of traditional paella, making it perfect for busy weeknights.
• One-pan meal: Everything cooks together in one pan, making cleanup a breeze.
• Versatile: You can easily customize the ingredients to your liking, adding different vegetables, seafood, or even chicken.

this Recipe

Ingredients for Weeknight Paella

This recipe uses fresh, high-quality ingredients to create a flavorful and satisfying paella. Here’s what you’ll need:

• Extra-Virgin Olive Oil: For sautéing the vegetables and infusing the dish with flavor.¹
• Cooked Smoked Spanish Chorizo Sausage: Adds a smoky and savory depth to the paella.² Make sure to use Spanish chorizo, which is dried and cured, not Mexican chorizo, which is ground.
• Sweet Onion: Adds a sweet and savory flavor base.
• Garlic: Adds a pungent flavor.
• Tomato Paste: Adds richness and depth to the sauce.
• Paprika: Use sweet or smoked paprika for a warm and smoky flavor.
• Kosher Salt: Enhances the overall taste.
• Freshly Cracked Black Pepper: Adds a touch of spice.
• Saffron Threads: Adds a unique and distinctive flavor and aroma to the paella.
• Arborio Rice: A short-grain rice that’s essential for paella, as it absorbs the flavors of the broth and creates a creamy texture.
• Low-Sodium Chicken Stock: Forms the base of the flavorful broth.
• Shrimp: Peeled and deveined for easy cooking. You can leave the tails on or off, depending on your preference.
• Frozen Peas: Adds a touch of sweetness and color.
• Fresh Parsley: Adds a fresh, herbaceous garnish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Weeknight Paella

Step 1: Sauté the Chorizo, Onion, and Garlic

Warm the olive oil in a large paella pan or skillet over medium-high heat. Add the chorizo and onion and sauté for about 3 minutes. Add the minced garlic and cook until fragrant.

Step 2: Build the Flavor Base

Stir in the tomato paste and cook until well combined. Add the paprika, salt, pepper, and saffron threads. Stir to combine.

Step 3: Cook the Rice

Add the Arborio rice to the pan and stir to coat it in the flavorful mixture. Pour in the chicken stock and bring to a boil. Gently flatten the rice with a spatula, reduce heat to low, and simmer for 15 minutes without stirring.

Step 4: Add the Shrimp

Add the shrimp to the pan, nestling them into the liquid. Cook for 10 more minutes, or until the liquid is absorbed and the shrimp is pink and opaque.

Step 5: Finish and Serve

Stir in the thawed peas and warm through. Sprinkle with fresh parsley and serve immediately.

Tips for Making the Recipe

• Chorizo: Make sure to use Spanish chorizo, which is dried and cured, not Mexican chorizo, which is ground.³
• Saffron: If you don’t have saffron, you can use a pinch of turmeric for color and a slightly similar flavor.
• Seafood: You can add other seafood to the paella, such as mussels, clams, or scallops.⁴
• Peas: If you don’t have fresh peas, you can use frozen peas.
• Garnish: Garnish the paella with lemon wedges and additional fresh parsley for a bright and flavorful touch.

How to Serve Weeknight Paella

• Main course: This paella is a complete and satisfying meal on its own.
• With sides: You can also serve it with a side salad or crusty bread.

Make Ahead and Storage

Storing Leftovers

Store leftover paella in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until heated through.

FAQs

Can I use a different type of rice?
Arborio rice is traditionally used for paella because of its ability to absorb liquid and create a creamy texture. However, you can experiment with other types of rice, such as medium-grain rice or even brown rice.

Can I make this paella in a slow cooker?
While you can adapt this recipe for a slow cooker, the rice may not have the same texture as when cooked in a paella pan or skillet. It’s best to cook the paella on the stovetop for the best results.

My paella is too dry, what should I do?
If your paella is too dry, you can add a splash of chicken broth or water to moisten it up.

Can I make this paella vegetarian?
Yes, you can! Simply omit the chorizo and use vegetable broth instead of chicken broth. You can also add more vegetables, such as mushrooms, zucchini, or bell peppers.

There you have it! A simple and delicious recipe for Weeknight Paella. I hope you enjoy it!

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