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Easy Paella


You don't need a paella pan to make this meal. Use a wide, shallow saute pan with a lid. If you are taking this dish to a party, reheat it covered; add water as needed.

  • Prep:
  • Total Time:
  • Servings: 8
easy paella

Photography: Minh + Wass

Source: Everyday Food, December 2003


  • 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


  1. 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.

  2. 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.

  3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

  4. 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.

Cook's Notes

Paella is usually flavored and colored with saffron, the world's most expensive spice. We used paprika and turmeric instead, which are less expensive but create an equally good dish.

Reviews Add a comment

  • Courtney Freeland
    19 MAR, 2014
    Is there a way I can incorporate saffron in this recipe?
  • Evette P
    10 NOV, 2013
    Made it, came out really good just made some substitutions used green onions chopped and polish sausage instead of chicken, did not used turmeric but used saffron.
  • stretchad
    18 NOV, 2012
    Not bad for a one pot dish. I don't like shrimp so I omitted from the recipe. I also used a Smoked Turkey Sausage instead. My rice did not look any where as yellow as the picture. It was mostly red from the tomatoes. I also added some cayenne for heat.
  • PheliciaT
    23 JAN, 2012
    This Paella was so easy and very tasty. I made a few modifications - I used spanish hard chorizo which increased the flavor and spice of the dish, and I added diced yellow bell pepper. It was a big hit with my family, including my preschool aged girls. I would most definitely make it again.
  • babyacorn
    4 MAR, 2011
    I didn't love the spice seasoning in this paella, it was a little bland.
  • GwenninSpring
    19 AUG, 2010
    Not only was this super easy it is super good. I loved the paprika and tumeric combo. So flavorful! I made it in a 10 inch braiser and it was pretty too. Perfect for a casual dinner party.
  • sewing123
    28 JUN, 2008
    I just made this for my daughter's graduation party. It was a Spanish theme to go with her Spanish major. Everyone loved it!
  • pickettje
    8 APR, 2008
    This is my mom's favorite dish. Whenever she comes up to Seattle visit, she requests it! Although a traditional Spanish paella would have saffron, this recipe is super-friendly for those of us who can't afford it quite yet. If you haven't tried paella before, this is a great recipe to start with. From there, you can branch out to more intricate (and consequently more expensive) recipes.
  • SuzanneCoy
    4 MAR, 2008
    I'm going to make this tonight. I think paprika and tumeric will flavor this nicely, especially if you want to get it on the table in 50 minutes.
  • valletta
    2 MAR, 2008
    I agree, my family is from Spain. Paella REQUIRES saffron or it's not paella, it's just rice :)