Name: Easy Paella Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 cups Arborio rice; 1 tsp smoked paprika; 1/2 tsp saffron threads; 4 cups vegetable or chicken broth; 1 cup frozen peas; 1 cup diced tomatoes; 1 lb shrimp, peeled and deveined; 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces; 1/2 cup cooked chorizo, sliced; Salt and pepper to taste; Lemon wedges, for serving; Fresh parsley, chopped, for garnish

How To Make Easy Paella Recipe

Get a taste of Spain with our Spanish recipes. From the comfort of your home, you can savor the Mediterranean flavors of paella and tapas. For those with a sweet tooth, enjoy some sweet homemade churros or empanadas. If you’re looking for something a little stronger, make your own sangria and transport yourself to sunny Spain right away.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups Arborio rice
1 tsp smoked paprika
1/2 tsp saffron threads
4 cups vegetable or chicken broth
1 cup frozen peas
1 cup diced tomatoes
1 lb shrimp, peeled and deveined
1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
1/2 cup cooked chorizo, sliced
Salt and pepper to taste
Lemon wedges, for serving
Fresh parsley, chopped, for garnish

Instructions

In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
Stir in the diced bell peppers and cook for another 2 minutes.
Add the Arborio rice to the pan, and stir well to coat the rice with the oil and vegetables.
Sprinkle in the smoked paprika and saffron threads, and stir to combine.
Pour in the vegetable or chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
Add the frozen peas, diced tomatoes, shrimp, chicken thighs, and cooked chorizo to the pan. Stir gently to combine.
Cover and cook for another 10 minutes, or until the shrimp is cooked through and the chicken is tender.
Season with salt and pepper to taste.
Serve hot with lemon wedges on the side for squeezing over the paella. Garnish with fresh parsley.