Garcia's Smoky Spanish Paella
A vibrant rice dish inspired by the most common Hispanic surname, featuring saffron-infused rice, shrimp, and smoked paprika for authentic Spanish depth. This spanish-inspired seafood ready in about 45 minutes pairs short-grain rice, diced chicken thighs, peeled shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 1/2 cups short-grain rice
- 1 lb diced chicken thighs
- 8 oz peeled shrimp
- 2 tsp smoked paprika
- 1/4 tsp saffron threads
- 1/2 cup diced onion
- 3 cloves minced garlic
- 14 oz canned diced tomatoes
- 2 cups chicken broth
- 3 tbsp olive oil
- 1/2 sliced lemon
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a large paella pan over medium heat. Add diced chicken and cook for 5 minutes until golden, then remove and set aside.
- Step 2: Add diced onion and garlic to the pan; sauté for 3 minutes until soft and fragrant. Stir in smoked paprika and saffron threads, cooking for 1 minute until aromatic.
- Step 3: Add rice, diced tomatoes, and chicken broth. Bring to a simmer, then arrange chicken and shrimp on top. Cook uncovered for 18-20 minutes until rice is tender and liquid is absorbed, turning occasionally to prevent sticking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garcia's Smoky Spanish Paella take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garcia's Smoky Spanish Paella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.
Can I substitute ingredients in Garcia's Smoky Spanish Paella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garcia's Smoky Spanish Paella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garcia's Smoky Spanish Paella?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
