Paella in a Hurry P

Whip up a taste of Spain in record time with this vibrant and flavorful "Paella in a Hurry"! Perfect for busy weeknights, this simplified recipe delivers all the rich, savory goodness of traditional paella in just 40 minutes. Featuring tender chicken thighs, succulent shrimp, smoky chorizo, and a medley of fresh veggies like bell peppers, onions, and peas, this one-pan wonder is seasoned with aromatic smoked paprika and saffron for an authentic depth of flavor. Short-grain rice is toasted and simmered to perfection in a savory broth, forming a golden socarrat crust for that signature paella texture. Top it off with a sprinkle of fresh parsley and a squeeze of lemon for a bright, zesty finish. Serve up this stunning dish and bring a piece of Spanish cuisine to your table—fast, delicious, and unforgettable!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 300 grams boneless, skinless chicken thighs, cut into bite-sized pieces
• 200 grams raw shrimp, peeled and deveined
• 100 grams chorizo, sliced
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 0.25 teaspoons saffron threads (optional)
• 1 cup short-grain rice (such as Arborio)
• 2 cups chicken or seafood stock
• 0.5 cup frozen peas
• 4 pieces lemon wedges, for serving
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large, shallow skillet or paella pan over medium heat.

Step 2

Season the chicken pieces with a pinch of salt and pepper, and add them to the skillet. Cook for 3-4 minutes until lightly browned. Remove and set aside.

Step 3

In the same skillet, add the chorizo slices and cook for 2-3 minutes until starting to release their oils. Remove and set aside with the chicken.

Step 4

Add the diced onion and red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened.

Step 5

Stir in the minced garlic, smoked paprika, and saffron threads (if using). Cook for 1 minute until fragrant.

Step 6

Add the rice to the skillet and stir to coat it in the oil and spices. Cook for 1-2 minutes to toast the rice slightly.

Step 7

Pour in the chicken or seafood stock and stir gently. Bring the liquid to a simmer.

Step 8

Return the cooked chicken and chorizo to the skillet. Spread them evenly across the pan.

Step 9

Cook the mixture uncovered over medium heat for 15 minutes, without stirring, to allow the rice to absorb the liquid and develop a crust on the bottom.

Step 10

Scatter the shrimp and frozen peas over the top of the paella. Continue cooking for an additional 5-7 minutes until the shrimp are pink and cooked through.

Step 11

Remove the pan from heat, cover with a clean kitchen towel or lid, and let rest for 5 minutes.

Step 12

Garnish with chopped parsley if desired, and serve with lemon wedges on the side for squeezing over the paella.

Nutrition Facts

Serving size	(1693.2g)

Amount per serving	% Daily Value*
Calories	2012.9

Total Fat 103.9g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 800.1mg	0%
Sodium 6406.2mg	0%
Total Carbohydrate 103.0g	0%
Dietary Fiber 13.0g	0%
Total Sugars 17.2g
Protein 162.8g	0%

Vitamin D 21IU	0%
Calcium 378.0mg	0%
Iron 9.7mg	0%
Potassium 2774.5mg	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: 46.8%

Protein: 32.6%

Carbs: 20.6%