Easy Paella

674 Ratings
  • 5 97
  • 4 135
  • 3 262
  • 2 136
  • 1 44

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.

Everyday Food, December 2003

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
50 mins
Servings:
8
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Ingredients

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.

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  • 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.

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.

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Reviews (15)

674 Ratings
  • 5 97
  • 4 135
  • 3 262
  • 2 136
  • 1 44
Martha Stewart Member
09/21/2019
Even if this isn't authentic Paella, the flavor is savory and satisfyingly delicious. I used chicken instead of the shrimp and sausage, and jasmine rice. I also slightly pureed the tomatoes. My husband loved it, so it passes his picky palette test and I will definitely be making this again!
Martha Stewart Member
01/14/2019
A simple recipe with great flavor! This time, I added cabbage, celery, water instead of the chicken broth. I also added a bit of red pepper seasoning!! Just delicious!
Martha Stewart Member
03/01/2018
I suppose this would be okay as a side dish. If I were making Spanish rice for a traditional meal I would add Spanish chorizo, green olives, and probably Shrimp or mussels more like a paella. It is o.k. though.
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Martha Stewart Member
11/15/2017
Perfect for a beginner like me! But tasted professional :) I used boxed Spanish rice and skipped the chicken broth, just used water and the liquid from the tomatoes. Delicious!
Martha Stewart Member
03/19/2014
Is there a way I can incorporate saffron in this recipe?
Martha Stewart Member
11/10/2013
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.
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Martha Stewart Member
11/18/2012
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.
Martha Stewart Member
01/23/2012
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.
Martha Stewart Member
03/04/2011
I didn't love the spice seasoning in this paella, it was a little bland.
Martha Stewart Member
08/19/2010
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.
Martha Stewart Member
06/28/2008
I just made this for my daughter's graduation party. It was a Spanish theme to go with her Spanish major. Everyone loved it!
Martha Stewart Member
04/08/2008
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.
Martha Stewart Member
03/04/2008
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.
Martha Stewart Member
03/02/2008
I agree, my family is from Spain. Paella REQUIRES saffron or it's not paella, it's just rice :)
Martha Stewart Member
02/26/2008
I AM FROM SPAIN AND THIS IS NOT AN SPANISH PAELLA. WE WOULD NEVER USE PAPRIKA OR TURNMEC. THE FLAVORS HAVE TO COME FROM THE FRESH INGREDIENTS WE USE. THE HOME MADE BROTH IS VERY IMPORTANT, AND SO IS THE FRESH FISH.
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