Easy Paella

Prep Time:
25 mins
Total Time:
50 mins

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.


  • 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


  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.

    easy paella
    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.

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