Recipes Ingredients Meat & Poultry Chicken Easy Paella 3.2 (674) 15 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 21, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 50 mins Servings: 8 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. Ingredients 2 tablespoons olive oil ¾ pound medium shrimp, peeled and deveined 1 (12 ounces) chicken sausage, sliced in ½-inch rounds 1 medium onion, finely chopped 2 cloves garlic, minced 1 ½ cups long-grain rice ¼ teaspoon paprika ¼ 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 Directions 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. Minh + Wass Cook's Notes If you are taking this dish to a party, reheat it covered; add water as needed. Paella is usually flavored and colored with saffron, the world's most expensive spice. We used paprika and turmeric, which are less expensive. Print