Easy Paella

4.84 from 12

This simple Paella recipe has amazing flavor from chorizo, shrimp, and traditional paella ingredients. Made easy enough for a weeknight family meal!

See below the recipe card for step-by-step images.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: paella, paella recipe

Servings:

2 tablespoons olive oil
5 ounces cooked smoked Spanish chorizo sausage , cut into 1/2-inch rounds (the kind that is dried and cured NOT Mexican chorizo which is ground)
1 medium sweet onion , cut into 1-inch wedges
3 cloves garlic , minced
2 tablespoons tomato paste
3/4 teaspoon paprika (sweet or smoked)
2 teaspoons coarse salt (not table salt)
few turns freshly cracked black pepper
pinch of saffron threads
1 & 1/2 cups dry Arborio rice
3 & 1/2 cups low sodium chicken stock
1 pound medium shrimp , thawed if frozen, peeled and deveined, tails on or off
1/2 cup frozen peas , thawed
2 tablespoons finely chopped parsley

Warm olive oil in a 12 to 14-inch paella pan (or large stainless-steel skillet) over medium-high heat. When oil is hot, add in the chorizo and onion; saute for about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
Stir in the tomato paste and cook until completely mixed and coated.
Add in the paprika, salt, pepper, and saffron; stir to combine.
Add in the rice and stir to coat completely.
Pour in the chicken stock and bring to a boil. Gently flatten the rice with the back of a spatula; reduce heat to low and lightly simmer for 15 minutes, without stirring.
Add in the shrimp and nestle them in the liquid; cook 10 more minutes until the liquid as been absorbed.
Stir in the peas and warm through.
Sprinkle parsley on top, serve and enjoy!

Make sure to read all the recipe notes and tips and tricks for optimal results!