This easy weeknight paella has a great depth of flavor, is easy and fast enough for weeknights and is fancy enough for entertaining!
Why I Love Easy Weekend Paella
You are in for a treat. This easy weeknight paella recipe is everything it promises to be: it’s easy to make, does not compromise on flavor, comes together in one pan, and you can have it on the table in 45 minutes from start to finish.
I also believe it is a great meal to make guests because it is likely something they do not typically make themselves (unless they’re Spanish, or like cooking different cuisines). Plus it also has a little something to please everyone – and if you have someone in the crowd that doesn’t like shrimp, the flavors of the spices and chorizo over power any fishy taste that could mix in while cooking.
Use a non-stick pan. You don’t need any fancy equipment for the recipe but a non-stick pan is best. It’ll help prevent the starchy sauce created during the cooking process not stick to the pan making it easier for clean up. If you use an enamelled cast iron like I did, a good overnight soak in soapy water does the trick!
Use dried chorizo. I tested this recipe using a link of dried (cured) Spanish chorizo that I cut into thin slices. It’s easy to keep on hand in the fridge and keeps for quite awhile.
Use Calrose rice. Because paella is a rice dish whereby everything gets cooked in one pan, the type of rice is important. The chicken stock added to the pan will get absorbed by the rice as you cook and will also create a sort of starchy glaze. Different rices absorb liquid at different quantities and therefore changing the rice may throw off the recipe.
Hope you enjoy!
EASY WEEKNIGHT PAELLA
With a great depth of flavor, no one will know that this easy weeknight paella came together in less than an hour!
- 1 tbsp. olive oil
- 1 onion, sliced
- 100 g dried chorizo, sliced (about 1 cup)
- 1 tsp. dried chili flakes
- 1 tsp. paprika
- 500 g chicken, cut into 1-inch cubes (about two breasts)
- 250 g Calrose rice (about 1 1/4 cup)
- 4 cups chicken stock
- 12 raw shrimp, size 31-40 (peeled with tails)
- 1 cup grape tomatoes, quartered
- 1 cup cilantro leaves
Heat oil in a large non-stick pan over high heat. Add onions, chorizo, chili flakes and paprika. Cook until fragrant and golden, about 5 minutes.
Add chicken and toss to mix and seal the chicken, about 3 minutes.
Add rice and stir to toast the grains, about 2 minutes.
Add stock and bring to a boil, cook and stir occasionally for 10 minutes or until the rice is just under al dente.
Add shrimp and cook for 5 minutes more.
Serve topped with cherry tomato quarters and cilantro.
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