Spanish Paella Recipe

Name: Spanish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided.; 2 1/2 - 3 lbs chicken, cut into 8 pieces; 8 ounces chorizo sausages, cut into 1 inch pieces; 2 cloves garlic, chopped; 1 medium yellow onion, chopped (about 1 cup); 1 cup uncooked white rice; 1 teaspoon turmeric or 1 teaspoon saffron; 2 cups beef broth; 1 large roasted red pepper, cut into thin strips; 1/4 cup chopped green onion; 1/4 cup chopped fresh cilantro; 1 jalapeno pepper, seeded and chopped; 1/4 teaspoon crushed red pepper flakes; 1/2 lb medium shrimp, shelled and deveined; 1/2 cup green peas

Servings: persons

2 tablespoons olive oil, divided.
2 1/2 - 3 lbs chicken, cut into 8 pieces
8 ounces chorizo sausages, cut into 1 inch pieces
2 cloves garlic, chopped
1 medium yellow onion, chopped (about 1 cup)
1 cup uncooked white rice
1 teaspoon turmeric or 1 teaspoon saffron
2 cups beef broth
1 large roasted red pepper, cut into thin strips
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
1/4 teaspoon crushed red pepper flakes
1/2 lb medium shrimp, shelled and deveined
1/2 cup green peas

1
In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
2
Cook, stirring until browned, about 20 minutes.
3
Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
4
Drain off fat from paella pan.
5
Wipe pan clean.
6
In the same skillet, heat remaining oil.
7
Add garlic and yellow onion.
8
Cook, stirring until tender, about 5 minutes.
9
Add rice and turmeric.
10
Cook, stirring, for 2 minutes longer.
11
Add broth to pan.
12
Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
13
Return chicken and sausage to pan.
14
Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
15
Cook, uncovered, stirring frequently, for 15 minutes.
16
Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.

463

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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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, divided., 2 1/2 - 3 lbs chicken, cut into 8 pieces, 8 ounces chorizo sausages, cut into 1 inch pieces, 2 cloves garlic, chopped, and more.

Yes, Spanish 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!

Spanish Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions