This Weeknight Paella Recipe is your gateway to bringing the vibrant flavors and colors of Spain right to your dinner table in under an hour. With juicy chicken, succulent shrimp, sweet bell peppers, and aromatic rice infused with smoky spices, every bite feels like a mini celebration. The best part? You don’t need any special equipment or rare ingredients to pull it off—just one sturdy skillet and a craving for a memorable weeknight meal.
Ingredients You’ll Need
This recipe keeps things simple yet authentic by using a handful of accessible ingredients that work together to deliver bold flavor, irresistible aroma, and that irresistible golden hue. Every component here adds something essential—see why these are the only ones you’ll ever need!
- Olive oil: The base for all that fantastic flavor; use extra-virgin if you have it for even more richness.
- Onion: Sautéed to sweetness, it forms the aromatic backbone of the dish.
- Garlic: For unmistakable depth and a mouthwatering scent as it cooks.
- Red bell pepper: Adds color, crunch, and just a hint of sweetness.
- Arborio or short-grain rice: Short grains achieve the signature creamy-yet-chewy texture paella is known for—Arborio works wonderfully in a pinch.
- Smoked paprika: Imparts an irresistible, savory smokiness reminiscent of traditional Spanish paellas.
- Turmeric (or saffron): For that sunshiny, golden color and subtle earthiness—saffron if you’re feeling fancy, turmeric for easy nights.
- Salt and black pepper: Don’t underestimate these basics; they balance all the flavors.
- Chicken broth: Lends the rice that deeply savory flavor and keeps it from drying out.
- Dry white wine (or more broth): Adds acidity and brightness—feel free to skip the wine for an alcohol-free version.
- Boneless chicken thighs: Tender, juicy, and cooks up beautifully with the rice.
- Shrimp: Always a crowd-pleaser, they absorb the flavors as they cook on top of the rice.
- Frozen peas: A classic paella touch, for pop-of-green color and sweetness.
- Lemon wedges and chopped parsley: The perfect finishing touch for a fresh, zesty bite and vibrant look.
How to Make Weeknight Paella Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a big, deep skillet over medium heat. Once the oil shimmers, toss in the diced onion and let it soften for a few minutes—it should smell sweet and inviting! Add garlic and red bell pepper, and cook everything together until fragrant and just tender.
Step 2: Toast the Rice and Spices
Pour in the short-grain rice and keep it moving in the pan so it toasts gently, about a minute or two. This step makes a world of difference for texture. Sprinkle in the smoked paprika, turmeric (or saffron), salt, and pepper, stirring well. The aroma at this stage is absolutely mouthwatering.
Step 3: Add Liquids and Chicken
Pour in the chicken broth and white wine, making sure to stir and scrape up any flavorful bits from the bottom. Nestle the chicken chunks into the rice, let the mixture come to a friendly simmer, and cook uncovered for about 15 minutes, stirring from time to time to keep things cooking evenly.
Step 4: Add Shrimp and Peas, Then Simmer
Now for the magic: arrange the shrimp and frozen peas on top of the rice (don’t stir this time!), and let everything gently cook for another 8 to 10 minutes. The shrimp will turn that beautiful pink just as most of the liquid is absorbed by the rice.
Step 5: Toast the Socarrat and Rest
For an authentic paella finish, crank up the heat for a couple of minutes to create that coveted crispy bottom layer, called socarrat. Just listen for a gentle sizzle—it means you’re doing it right! Turn off the heat, let it rest for five minutes, then finish with a flurry of parsley and lemon wedges.
How to Serve Weeknight Paella Recipe
Garnishes
Don’t skip the chopped parsley and lemon wedges—herbs bring brightness, while a squeeze of lemon juice ties all the flavors together. If you have flaky sea salt or a splash of good olive oil, add those too for an extra bit of flair!
Side Dishes
This Weeknight Paella Recipe is pretty much a meal in a pan, but a crisp green salad, some charred bread, or a bowl of marinated olives make wonderful partners. If you’d like a touch of creaminess, serve with garlicky aioli on the side.
Creative Ways to Present
You don’t need a traditional paella pan—bring the skillet right to the table for casual, communal dining, letting everyone dig in. For a fun twist, serve paella in individual bowls with extra lemon wedges and a mini pile of peas on top, or spoon over toasted baguette for paella bruschetta bites.
Make Ahead and Storage
Storing Leftovers
Let leftover Weeknight Paella Recipe cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days—perfect for a quick lunch or effortless dinner the next day!
Freezing
This dish freezes well, although the texture of the rice may soften a bit. Divide cooled paella into individual portions in freezer-safe containers. It’ll keep for up to 2 months, making weekday dinners a snap!
Reheating
For best results, reheat your paella gently in a skillet with a splash of broth or water to revive moisture and prevent sticking. Microwave works in a pinch, but heating it on the stovetop helps maintain that lovely texture and gets a bit of crispness back on the bottom.
FAQs
Can I use a different kind of rice?
Absolutely! While traditional Spanish paella uses bomba rice, this Weeknight Paella Recipe works great with arborio or any other short-grain option you have on hand. Long-grain rice will have a different texture and may require less liquid.
What other proteins can I use?
You can easily swap out the chicken and shrimp for sausage, mussels, fish, or even tofu for a vegetarian spin. Just adjust the cooking time for whatever proteins you’re adding—this recipe is incredibly flexible!
Is it spicy?
Nope, this paella leans on smoky, savory flavors, not heat. If you’re craving a little kick, feel free to add a pinch of cayenne or serve with hot sauce on the side.
Can I make this Weeknight Paella Recipe vegetarian?
Definitely! Double up on the veggies—try artichoke hearts, zucchini, or mushrooms—and swap the chicken broth for vegetable broth. The rice will soak up just as much flavor, promise.
How do I know when the rice is done?
The rice should be tender but with a bit of bite, never mushy. If by the end there’s still a touch of liquid, let it rest for a few extra minutes off the heat (it will absorb as it sits). Don’t forget that delightful crispy bottom!
Final Thoughts
Paella night is truly something special, and this Weeknight Paella Recipe lets you experience it without the wait, fuss, or stress. If you’ve never made paella before, now’s your chance—just gather your ingredients, pour yourself a glass of wine, and dive in. Your kitchen (and your family) will thank you!
Print
Weeknight Paella Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-Inspired
- Diet: Non-Vegetarian
Description
This Weeknight Paella Recipe is a quick and flavorful twist on the traditional Spanish dish. With a mix of chicken, shrimp, and vibrant vegetables, this one-pan meal is perfect for a busy evening.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup arborio or short-grain rice
Seasonings:
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric (or pinch of saffron)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquid and Proteins:
- 2 cups chicken broth
- ½ cup dry white wine (or more broth)
- 8 ounces boneless chicken thighs, diced
- ½ pound medium shrimp, peeled and deveined
- ½ cup frozen peas
Garnish:
- lemon wedges and chopped parsley
Instructions
- Heat Olive Oil: In a large skillet, heat olive oil over medium heat.
- Sauté Onion: Add diced onion and sauté until softened. Stir in garlic and red bell pepper.
- Toast Rice and Spices: Add rice, smoked paprika, turmeric, salt, and pepper. Toast for 1–2 minutes.
- Add Liquid: Pour in chicken broth and white wine, stir to combine.
- Cook Chicken and Rice: Nestle diced chicken into the rice, simmer for 15 minutes.
- Finish with Shrimp and Peas: Add shrimp and peas on top, continue cooking until shrimp are pink.
- Develop Socarrat: Increase heat for a crispy rice layer. Rest before serving with parsley and lemon.
Notes
- You can substitute proteins like sausage, mussels, or tofu. Bomba rice is ideal if available, but arborio works too.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
