Description

Craving a vibrant, one-pan dish that brings the flavors of Spain to your table? What if you could create Quick and Easy Paella in just 45 minutes, with succulent shrimp, spicy chorizo, and saffron-infused rice? This beginner-friendly recipe, inspired by your love for bold, savory dishes like Blackened Tuna Steaks with Mango Salsa and Chef John’s Coq Au Vin, delivers a restaurant-quality meal perfect for weeknight dinners, gatherings, or impressing guests.

Ingredients

For the Saffron Broth

Jumbo Shrimp (1 lb, peeled, deveined, shells reserved): Shrimp add sweet, tender seafood flavor; shells create a rich, flavorful broth.
Olive Oil (2 tsp): Browns shrimp shells for a deeper broth.
Saffron Threads (½ tsp, or more to taste): Infuse a distinctive, earthy aroma and golden color.
Chicken Broth (2¼ cups): Forms the savory base for the saffron broth.

For the Paella

Olive Oil (1 tbsp): Cooks chorizo and vegetables, coating rice for even flavor.
Chorizo Sausage (8 oz, sliced into thin rounds): Adds spicy, smoky depth; Spanish or Mexican chorizo works.
Yellow Onion (½, diced): Provides sweet, savory balance.
Garlic (2 cloves, minced): Infuses aromatic richness.
Arborio Rice (1⅓ cups): Short-grain rice absorbs broth for a creamy yet firm texture.
Green Peas (½ cup): Add pops of sweetness and color.
Red Bell Pepper (1, cut into thin strips): Contributes mild sweetness and vibrant color.
Salt (to taste): Enhances overall flavor.
Paprika (1 tsp): Adds smoky, mild spice.
Cayenne Pepper (1 pinch, or more to taste): Brings a subtle, customizable heat.

Substitutions and Variations

Shrimp: Swap with scallops, mussels, or chicken (cook chicken with chorizo); omit for vegetarian and use vegetable broth.
Chorizo: Replace with andouille, kielbasa, or smoked mushrooms for vegetarian (sauté in 1 tbsp oil).
Arborio Rice: Use Bomba or Calasparra rice for authenticity, or short-grain white rice; avoid long-grain rice.
Saffron: Substitute with ¼ tsp turmeric for color (less flavor) or saffron powder; adjust to budget.
Chicken Broth: Use vegetable broth for vegetarian or seafood stock for extra depth.
Peas: Swap with diced green beans, corn, or artichoke hearts, inspired by your Sausage and Veggies Skillet.
Vegetarian/Vegan: Omit shrimp and chorizo, use vegetable broth, smoked mushrooms, and vegan sausage; ensure spices are vegan-friendly.
Gluten-Free: Naturally gluten-free; ensure chorizo and broth are gluten-free certified.
Low-Sodium: Use low-sodium broth and reduce salt; add ½ tsp smoked paprika for flavor.

Optional Additions

Protein: Add ½ cup diced chicken or clams with shrimp, inspired by your Cajun Seafood Pasta.
Herbs: Garnish with 2 tbsp chopped parsley or cilantro, echoing your Mediterranean Chicken Pasta Salad.
Spice: Increase cayenne to ¼ tsp or add ½ tsp red pepper flakes, inspired by your Amazing Spicy Grilled Shrimp.

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Instructions

Making Quick and Easy Paella is simple with a broth-making, sautéing, and baking process. Follow these instructions for perfect results every time:

Prepare the Saffron Broth:
- Heat 2 tsp olive oil in a saucepan over medium heat.
- Add reserved shrimp shells and cook, stirring, until pink and fragrant, 1–2 minutes.
- Stir in ½ tsp saffron threads and 2¼ cups chicken broth; bring to a simmer.
- Cook until broth is rusty brown and fragrant, about 20 minutes.
- Strain through a fine-mesh sieve, reserving 2 cups broth; discard shells.
- Keep broth warm in a small saucepan over low heat.
- Tip: Stir shells to release flavor; strain carefully to remove grit.
Preheat and Prep:
- Preheat oven to 425°F (220°C).
- Dice ½ yellow onion, mince 2 garlic cloves, slice 8 oz chorizo into thin rounds, cut 1 red bell pepper into thin strips, and peel and devein 1 lb jumbo shrimp (reserve shells).
- Tip: Prep ingredients while broth simmers to save time; use a sharp knife for uniform cuts.
Cook the Chorizo and Vegetables:
- Heat 1 tbsp olive oil in a large, oven-proof skillet (12-inch cast-iron or paella pan) over medium heat.
- Add chorizo slices and cook until browned, about 2 minutes per side.
- Add diced onion and cook, stirring, until soft and slightly translucent, about 3 minutes.
- Reduce heat to medium-low and stir in minced garlic; cook until fragrant, about 1 minute.
- Tip: Avoid burning garlic; stir frequently for even browning.
Add Rice and Peas:
- Stir 1⅓ cups Arborio rice into the chorizo mixture, coating each grain with oil, about 1 minute.
- Stir in ½ cup green peas.
- Tip: Ensure rice is fully coated for flavor; peas can be frozen or fresh.
Assemble the Paella:
- Pat rice mixture evenly into the bottom of the skillet.
- Arrange 1 lb shrimp in a single layer over the rice.
- Lay red bell pepper strips around and between shrimp.
- Season with salt to taste, 1 tsp paprika, and a pinch of cayenne pepper.
- Tip: Arrange shrimp and peppers artfully for presentation; season lightly to avoid overpowering.
Add Broth and Bake:
- Increase heat to high until rice begins to sizzle in the skillet.
- Pour reserved 2 cups hot saffron broth over the shrimp and gently shake the skillet to distribute liquid evenly.
- Transfer skillet to the preheated oven and bake until rice is almost tender and still slightly wet, about 20 minutes.
- Tip: Avoid stirring after adding broth to develop a crust; check at 18 minutes for doneness.
Finish on Stovetop and Serve:
- Place skillet over medium-high heat and cook until rice is tender, liquid is absorbed, and a slight crust (socarrat) forms on the bottom, 3–5 minutes.
- Remove from heat and let rest for 2 minutes.
- Serve hot directly from the skillet or spoon into bowls, with sides like a green salad, crusty bread (inspired by your My Chicken Parmesan), or grilled vegetables, and a drink like a Sangria or sparkling water.
- Garnish with chopped parsley (optional) for a vibrant touch.
- Tip: Listen for a light crackle to indicate crust formation; serve immediately for the best texture.