Skip to Recipe

• What Is Paella?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Best Paella Recipe: Easy One-Pan Meal

There’s nothing quite like the moment you set a sizzling skillet of paella down on the table, golden rice studded with pink shrimp and ruby peppers steaming up into the air. This easy one-pan version brings all that classic Spanish flavor home without any fancy equipment or all-day cooking, just one skillet, a handful of pantry staples, and a little patience while the saffron works its magic.

What Is Paella?

Paella is a rice dish that originated in the Valencia region of Spain, traditionally cooked over an open fire in a wide, shallow pan (the pan itself is actually called a “paellera”). While purists debate what belongs in a truly authentic paella, most versions share a few essentials: short-grain rice, a rich broth infused with saffron, and a generous layer of proteins and vegetables cooked right into the rice so every bite is packed with flavor.

This particular recipe leans into a seafood-and-chorizo combination that’s become hugely popular outside of Spain, pairing smoky Spanish sausage with plump shrimp, sweet bell peppers, and green peas. It’s less about strict tradition and more about maximizing flavor in a single pan, which makes it a fantastic weeknight-friendly take on a dish that can otherwise feel intimidating.

Tips for Cooking and Prepping

#1: Save those shrimp shells

Don’t toss the shrimp shells before you start cooking them. Simmering them with olive oil and saffron builds a deeply flavorful broth that’s the real backbone of this dish, so skipping this step means skipping a lot of flavor.

#2: Bloom the saffron properly

Saffron needs time and heat to release its color and aroma, which is why the threads simmer in the broth for a full 20 minutes until it turns a rusty, fragrant brown. Rushing this step will leave your paella pale and one-dimensional.

#3: Don’t stir the rice once it’s in the oven

Unlike risotto, paella rice is meant to sit undisturbed so it can absorb the broth evenly and develop that coveted crispy bottom layer, known as socarrat. Resist the urge to stir once you’ve patted the rice into the skillet.

#4: Use a wide, shallow, oven-safe skillet

A wide surface area helps the rice cook in a thin, even layer rather than steaming in a deep pile, which is key to getting tender rice with a crisp crust. A large cast iron or stainless steel oven-proof skillet works great if you don’t own a traditional paella pan.

#5: Listen for the sizzle before adding broth

The recipe calls for increasing the heat to high until the rice begins to sizzle before pouring in the hot saffron broth. That sizzle means the rice is toasted and ready to soak up all that liquid flavor.

#6: Finish on the stovetop for the crust

After baking, moving the skillet back to the stovetop for a few minutes over medium-high heat is what creates that signature caramelized, slightly crackly bottom layer, so don’t skip this final step.

Recipe Variations and Substitutes

This shrimp and chorizo paella is easy to customize based on what you have on hand or what your family likes best. Swap in bone-in chicken thighs alongside or instead of the shrimp for a heartier version, or add mussels and clams during the last few minutes of cooking for a full seafood paella. If you can’t find saffron, a good pinch of turmeric will give you a similar golden color, though the flavor will be milder and less complex. For a milder dish, simply reduce or omit the cayenne pepper, and for extra heat, add a diced jalapeño along with the bell pepper.

Serving Suggestions

Paella is a complete meal on its own, but it loves good company. Serve it with a simple green salad dressed in lemon vinaigrette, some crusty bread for soaking up extra broth, and lemon wedges on the side to brighten every bite. A pitcher of sangria or a chilled glass of Spanish white wine, like Albariño, rounds out the meal beautifully for a casual dinner party.

Storing, Make-Ahead, and Freezing Tips

Leftover paella keeps well in an airtight container in the refrigerator for up to 3 days. You can prep the saffron broth up to a day in advance and store it covered in the fridge, then reheat it before starting the rice, which saves time on busy nights. Freezing is possible but the texture of the rice and shrimp will soften upon thawing, so it’s best enjoyed fresh or refrigerated rather than frozen.

FAQs

Can I make paella ahead of time?

You can make the saffron broth a day ahead and store it in the fridge, but the rice itself is best cooked fresh since it loses its ideal texture upon reheating. If you do have leftovers, gently reheat them in a covered skillet with a splash of broth to help restore some moisture.

What kind of rice should I use for paella?

Arborio rice, as called for in this recipe, is a great substitute for traditional Spanish rices like Bomba or Calasparra because it absorbs liquid well without turning mushy. Avoid long-grain rice like basmati or jasmine, since they won’t give you the same creamy-yet-firm texture.

Can I make this recipe without saffron?

Saffron gives paella its signature color and earthy, slightly floral flavor, but if it’s unavailable you can substitute a pinch of turmeric for color. The taste will be noticeably different, but it will still make a delicious rice dish.

Why is my paella rice mushy instead of crispy on the bottom?

Mushy rice usually means the rice was stirred during baking or the skillet wasn’t hot enough during the final stovetop step. Make sure to leave the rice undisturbed once it’s in the skillet and give it those final 3 to 5 minutes over medium-high heat to develop the crust.

Do I have to use an oven-proof skillet?

Yes, this recipe moves from stovetop to oven and back to stovetop, so you’ll need a skillet with no plastic or wooden handles that can safely go into a 425 degree F oven. Cast iron or a heavy stainless steel skillet both work well.

Best Paella Recipe: Easy One-Pan Meal

Prep time: 15 min | Cook time: 55 min | Total time: 70 min | Servings: 6

Ingredients

For the Saffron Broth

• 1 pound jumbo shrimp, peeled and deveined, shells reserved
• 2 teaspoons olive oil
• 0.5 teaspoon saffron threads, or more to taste
• 2.25 cups chicken broth

For the Paella

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, sliced into thin rounds
• 0.5 yellow onion, diced
• 2 cloves garlic, minced
• 1 1/3 cups Arborio rice
• 0.5 cup green peas
• 1 red bell pepper, cut into thin strips
• salt to taste
• 1 teaspoon paprika
• 1 pinch cayenne pepper, or more to taste

Instructions

1. Cook and stir the reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until the shells turn pink and fragrant, about 1 to 2 minutes. Stir in the saffron, then add the chicken broth. Bring to a simmer and cook until the broth turns a rusty brown and smells fragrant, about 20 minutes.
2. Strain the saffron broth through a fine-mesh sieve. Measure out 2 cups of the strained broth, pour it into a small saucepan, and keep it hot over low heat.
3. Preheat the oven to 425 degrees F (220 degrees C).
4. Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook the chorizo slices in the hot oil until browned, about 2 minutes per side. Add the onion and cook, stirring, until soft and slightly translucent, about 3 minutes. Reduce the heat to medium-low.
5. Stir the garlic into the chorizo mixture and cook until fragrant, about 1 minute. Add the rice and stir to coat it completely in the oil, then stir in the peas.
6. Pat the rice mixture into an even layer in the bottom of the skillet. Arrange the shrimp in a single layer over the rice, then lay the pepper strips around and between the shrimp. Season everything with salt, paprika, and cayenne pepper.
7. Increase the heat to high. Once the rice begins to sizzle in the skillet, pour the reserved 2 cups of hot saffron broth over the shrimp, gently shaking the skillet to distribute the liquid evenly.
8. Transfer the skillet to the preheated oven and bake until the rice is almost tender but still a bit wet, about 20 minutes.
9. Return the skillet to the stovetop over medium-high heat and cook until the rice is tender, the liquid is absorbed, and the bottom layer of rice caramelizes and crusts slightly, about 3 to 5 minutes.

For an extra pop of color and freshness, garnish the finished paella with chopped parsley and a few lemon wedges right before serving. If you don’t have a saucepan to spare for the shells, you can simmer them directly in the broth pot and strain everything together at once.