Quick Paella Recipe

Name: Quick Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned low-sodium chicken broth, undiluted; 1/4 teaspoon threads of saffron, crushed; 2 teaspoons olive oil, divided; 1/2 pound medium-size fresh shrimp, peeled and deveined; 1/2 pound sea scallops, cut in half crosswise; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 (7-ounce) jar roasted red peppers in water, drained and sliced; 1 cup chopped onion; 2 cloves garlic, minced; 1 cup Arborio rice, uncooked; 1/8 teaspoon ground red pepper; 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped; 1 cup frozen artichoke hearts, thawed; 1 cup frozen English peas, thawed

Servings: persons

2 cups canned low-sodium chicken broth, undiluted
1/4 teaspoon threads of saffron, crushed
2 teaspoons olive oil, divided
1/2 pound medium-size fresh shrimp, peeled and deveined
1/2 pound sea scallops, cut in half crosswise
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (7-ounce) jar roasted red peppers in water, drained and sliced
1 cup chopped onion
2 cloves garlic, minced
1 cup Arborio rice, uncooked
1/8 teaspoon ground red pepper
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 cup frozen artichoke hearts, thawed
1 cup frozen English peas, thawed

1
Combine broth and saffron in a saucepan. Bring to a boil. Remove from heat; set aside.
2
Place 1 teaspoon oil in a nonstick skillet; place over medium-high heat until hot. Add shrimp; saute 3 minutes or until shrimp turn pink. Remove from skillet, and keep warm. Place remaining 1 teaspoon oil in skillet; place over medium-high heat until hot. Add scallops; saute 2 minutes or until scallops are opaque. Stir in shrimp, salt, black pepper, and roasted pepper. Remove from skillet, set aside, and keep warm.
3
Add onion and garlic to skillet; saute 3 minutes. Stir in broth mixture, rice, ground red pepper, and tomato. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
4
Stir in artichoke hearts, peas, and seafood mixture; cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups canned low-sodium chicken broth, undiluted, 1/4 teaspoon threads of saffron, crushed, 2 teaspoons olive oil, divided, 1/2 pound medium-size fresh shrimp, peeled and deveined, and more.

Yes, Quick Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions