Paella Recipe

This paella recipe offers a simple and approachable way to enjoy one of Spain’s most famous rice dishes. It keeps the method straightforward while still delivering fragrant, saffron-colored rice and the lightly crisped bottom layer known as socarrat. Ideal for anyone looking for an easy paella recipe, this version can be enjoyed as a seafood paella recipe, a chicken and chorizo paella recipe, or a flexible base you can adapt into a more traditional paella recipe with your preferred ingredients.

Ingredients

For the Saffron Broth

• 1 pound jumbo shrimp, peeled and deveined, shells reserved
• 2 teaspoons olive oil
• ½ teaspoon saffron threads
• 2¼ cups chicken broth

For the Paella

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, thinly sliced
• ½ yellow onion, finely diced
• 2 cloves garlic, minced
• 1⅓ cups Arborio rice
• ½ cup green peas
• 1 red bell pepper, sliced into thin strips
• Salt, to taste
• 1 teaspoon paprika
• 1 pinch cayenne pepper, or to taste

Directions

• Make the saffron broth by heating olive oil in a saucepan over medium heat, adding the reserved shrimp shells, and cooking until they turn pink and release their aroma.
• Add the saffron threads and chicken broth, bring to a gentle simmer, and cook for about 20 minutes until the broth is deeply colored and fragrant.
• Strain the broth through a fine sieve, measure out 2 cups, keep it warm on low heat, and discard the shells.
• Preheat the oven to 425°F (220°C).
• Heat olive oil in a large oven-safe skillet or paella pan over medium heat, add chorizo, and cook until lightly browned on both sides.
• Stir in the onion and cook until softened and translucent, then add the garlic and cook briefly until aromatic.
• Add the rice and stir well so each grain is coated with oil and chorizo flavor, then mix in the peas.
• Spread the rice evenly across the pan, arrange the shrimp on top, and place the bell pepper strips between them.
• Season evenly with salt, paprika, and cayenne pepper.
• Increase the heat until the rice begins to sizzle, then carefully pour the hot saffron broth over the pan and gently shake to distribute the liquid without stirring.
• Transfer the pan to the oven and bake for about 20 minutes, until the rice is nearly tender and most of the liquid has been absorbed.
• Return the pan to the stovetop over medium-high heat and cook for another 3–5 minutes until the bottom layer of rice develops a light crust.
• Remove from heat, let rest briefly, and serve warm.

Preparation Details

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6