Colleen's Weeknight Paella

Transform your weeknight dinners into something extraordinary with Colleen's Weeknight Paella, a simplified yet flavorful take on the classic Spanish dish. This one-pan wonder combines tender chicken thighs, smoky Spanish chorizo, saffron-infused rice, and juicy shrimp, all simmered together with vibrant vegetables and aromatic seasonings. Perfect for busy evenings, this recipe comes together in under an hour and doesn't skimp on bold, authentic flavors. Finished with a sprinkle of fresh parsley and a squeeze of tangy lemon, it’s a wholesome, hearty meal that's sure to impress. Whether you’re craving Mediterranean-inspired cuisine or looking for an easy crowd-pleaser, this quick paella recipe is weeknight magic at its finest!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 4 pieces boneless, skinless chicken thighs (cut into 1-inch pieces)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 ounces Spanish chorizo (sliced into thin rounds)
• 1 large yellow onion (finely diced)
• 1 medium red bell pepper (diced)
• 4 cloves garlic cloves (minced)
• 1.5 cups short-grain rice (like Arborio or Bomba)
• 3.5 cups chicken broth
• 0.25 teaspoons saffron threads
• 1 cup diced tomatoes (canned, drained)
• 1 pound raw shrimp (peeled and deveined)
• 1 cup frozen peas (thawed)
• 0.25 cup fresh parsley (chopped, for garnish)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.

Step 2

Season the chicken thighs with smoked paprika, salt, and black pepper. Add the chicken to the pan and cook for 5-6 minutes until browned but not cooked through. Remove and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pan. Cook the chorizo slices for 2-3 minutes until lightly browned. Remove and set aside with the chicken.

Step 4

In the same pan, add the diced onion and red bell pepper. Sauté for 4-5 minutes, stirring occasionally, until softened.

Step 5

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 6

Stir in the rice and cook for 1-2 minutes, toasting the grains lightly.

Step 7

Pour in the chicken broth and sprinkle the saffron threads evenly over the liquid. Stir in the diced tomatoes and bring the mixture to a gentle simmer.

Step 8

Return the chicken and chorizo to the pan, arranging them evenly over the rice mixture. Cover and cook on low heat for 20 minutes, or until most of the liquid is absorbed and the rice is tender.

Step 9

Nestle the shrimp into the rice and sprinkle the peas over the top. Cover again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Step 10

Remove the paella from the heat and let it rest, covered, for 5 minutes.

Step 11

Garnish with fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2829.9g)

Amount per serving	% Daily Value*
Calories	2525.6

Total Fat 105.7g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1156.3mg	0%
Sodium 7466.1mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 25.6g	0%
Total Sugars 37.7g
Protein 223.8g	0%

Vitamin D 14IU	0%
Calcium 754.0mg	0%
Iron 18.3mg	0%
Potassium 5168.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 35.3%

Carbs: 27.1%