Authentically Prepared Spanish Paella

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, saffron-infused rice dish cooked in a wide paella pan over direct heat, featuring tender shrimp, chorizo, and garden vegetables for an authentic taste of Valencia. This spanish-inspired seafood ready in about 45 minutes pairs short-grain paella rice, cut into 1-inch pieces chicken thighs, smoked Spanish paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups short-grain paella rice
• 1 lb, cut into 1-inch pieces chicken thighs
• 1.5 tsp smoked Spanish paprika
• 3 tbsp olive oil
• 8 oz, sliced 1/4-inch thick chorizo sausage
• 12 oz, peeled and deveined shrimp
• 3, minced garlic cloves
• 1 cup frozen peas
• 1/4 tsp saffron threads
• 2.5 cups chicken stock
• 2 lemon wedges
• 1 tsp kosher salt
• 1 tsp smoked paprika

Instructions

1. Step 1: Heat 2 tbsp olive oil in a 12-inch paella pan over medium-high heat. Add chicken pieces, season with 1 tsp salt and 1 tsp smoked paprika, and cook for 6 minutes until golden, then remove and set aside.
2. Step 2: Add chorizo to the pan and cook for 3 minutes until fat renders and chorizo begins to crisp. Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add rice to the pan, stirring constantly for 1 minute to coat grains in oil. Pour in 2.5 cups chicken stock and 1/4 tsp saffron threads, stirring to dissolve saffron. Bring to a gentle simmer, then spread chicken, chorizo, and shrimp evenly over rice.
4. Step 4: Reduce heat to medium-low, cook uncovered for 15 minutes without stirring, until rice is almost tender and bottom develops a crisp 'socarrat.' Stir in frozen peas and cook for 2 more minutes until shrimp are opaque.
5. Step 5: Rest uncovered for 5 minutes, then garnish with lemon wedges and extra smoked paprika. Serve directly from the pan to preserve the crispy bottom.