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When it comes to iconic dishes that represent the heart and soul of Spanish cuisine, One-Pot Spanish Paella stands out as a vibrant and flavorful choice. Originating from the sun-kissed region of Valencia, paella is a dish that has captured the hearts and taste buds of food lovers around the world. This one-pot wonder is not only a feast for the senses, with its colorful presentation and aromatic spices, but it also embodies the spirit of communal dining that is deeply rooted in Spanish culture.

One-Pot Spanish Paella You'll Crave

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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 lb (450g) shrimp, peeled and deveined

1 cup chorizo sausage, sliced

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 ½ cups Arborio rice (or traditional Bomba rice)

4 cups chicken broth

1 can (14 oz) diced tomatoes, drained

1 ½ teaspoons smoked paprika

½ teaspoon saffron threads, soaked in 2 tablespoons warm water

1 cup frozen peas

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

2 tablespoons olive oil

Instructions
 

Heat the Oil: In a large, deep skillet or paella pan, heat the olive oil over medium heat. Once hot, add the sliced chorizo sausages and cook until crispy. Remove the chorizo and set it aside, leaving the oil in the pan.

    Brown the Chicken: In the same pan, add the chicken pieces to the oil, season with salt and pepper, and cook until browned on all sides. Once browned, remove the chicken and set it aside with the chorizo.

      Sauté Vegetables: In the same pan, add the chopped onion, garlic, and bell peppers. Sauté for about 5 minutes, or until the onion is translucent and the peppers are tender.

        Add Rice and Spices: Stir in the Arborio rice, smoked paprika, and the saffron with its soaking water. Cook for 2 minutes, allowing the rice to get coated in the oil and absorb the flavors.

          Combine Ingredients: Pour in the chicken broth and add the drained diced tomatoes. Stir well to combine all ingredients. Return the browned chicken and chorizo to the pan, mixing in evenly.

            Cook the Paella: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid or foil and let it cook for about 15-20 minutes. Avoid stirring too much to create a nice crust at the bottom known as 'socarrat'.

              Add Shrimp and Peas: After the 15-20 minutes, add the shrimp and frozen peas on top of the rice. Cover again and cook for an additional 5-7 minutes, or until the shrimp turn pink and are cooked through, and the rice absorbs all the liquid.

                Final Touches: Remove from heat, fluff the paella with a fork, and garnish with fresh parsley. Serve hot with lemon wedges on the side for squeezing over.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6