Weeknight Paella Recipe
Receta de Paella para Entre Semana
40
Minutes
4
servings
Ingredients
- 3 1/2 cups premade rich chicken stock
- 1/2 tsp saffron threads
- 2 bay leaves
- 4 tbsp olive oil
- 8 oz cubed chicken breast
- 1 cup pre-chopped onion or 1 medium onion, peeled and chopped
- 1 tbsp jarred minced garlic or 3 cloves garlic, peeled and diced
- 8 oz diced fire-roasted tomatoes, well drained
- 4 fire-roasted piquillo peppers, halved and cut into ¼-inch slices
- 1 tsp sweet smoked paprika
- 3/4 cup frozen peas, thawed
- 1 tsp sea salt and freshly ground black pepper
- 1 1/2 cups Bomba paella rice
- 8 oz cooked, deveined and peeled medium shrimp, thawed if frozen
- 1 tbsp fresh flat leaf parsley leaves, chopped for garnish
- Lemon wedges for serving
- Alioli garlic sauce for serving
Nutritional Facts
- Calories 758
- Total Fat 33.3 gr (43%)
- Saturated Fat 7.3 gr (37%)
- Cholesterol 173 mg (58%)
- Sodium 1826 mg (79%)
- Total Carbohydrates 69.5 gr (25%)
- Fiber 3.5 gr (13%)
- Sugars 6.6 gr
- Protein 42.4 gr
- Vitamin D 0%
- Calcium 5%
- Iron 38%
- Potassium 15%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
Prepare a paella in less than an hour with this simple recipe. It delivers amazing flavor, and it is quick and easy enough for a weeknight family meal. It is also impressive enough for last minute dinner guests.
Steps
Put the saffron, bay leaves and chicken stock in a saucepan over a low heat, bring to a simmer then turn off the heat and set aside.
Heat the olive oil in a 13-inch paella pan or sauté pan over medium heat. Add the cubed chicken and continue to cook, stirring frequently until chicken is lightly browned on all sides. Add the onion and garlic and continue cooking until onion is soft.
Add the tomatoes, piquillo peppers, rice, paprika and chicken stock. Mix well and leave to simmer vigorously for 6 minutes. Add sea salt and freshly ground black pepper to taste. Stir in peas, lower the heat and simmer gently for 15 minutes. It is important to not stir the rice after this point. Tuck in the shrimp and cook for 5 minutes more. At the end of cooking, all the liquid should have been absorbed and the rice should be just tender. Turn off the heat, cover the pan with a sheet of foil and leave to rest for 5 minutes. Remove foil and garnish with the chopped parsley leaves. Serve hot with alioli garlic sauce , lemon wedges, crusty bread and a Spanish white or rosé wine.
3 Comments
This is the second paella recipe I’ve used from this site. It’s very good. I don’t add chicken, I just add more peppers. I like to let the bottom burn a little too. That’s a thing they do in Spain. Also my husband who’s Argentine likes it burnt too haha. Resist stirring it!
Yum! And it really was perfect for a weeknight meal.
So easy and it really was perfect for a weeknight meal!