Payday Paella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Puerto Rican twist on classic paella with saffron-infused rice, plump shrimp, and colorful vegetables, slow-cooked to golden perfection for a celebratory dish. This puerto rican-inspired one pot ready in about 45 minutes pairs short-grain rice, seafood stock, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/4 cup olive oil in a large paella pan or wide skillet over medium heat. Add diced onion and cook for 3 minutes until soft and translucent.
  2. Step 2: Add minced garlic and cook for 1 minute until fragrant, then stir in diced pimientos and cook for 2 minutes.
  3. Step 3: Mix in tomato sauce and saffron threads, then add rice and stir to coat evenly in oil and sauce for 1 minute.
  4. Step 4: Pour in 2 cups seafood stock and add green peas. Bring to a simmer, then reduce heat to low. Arrange shrimp on top and cover with a lid.
  5. Step 5: Simmer covered for 15 minutes until rice is tender and liquid is absorbed. Uncover, check shrimp for pink color, and cook uncovered for 2-3 minutes more if needed. Season with salt and pepper, then serve hot with lemon wedges.

Frequently asked questions

How long does Payday 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 Payday 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 Payday 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 Payday 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 Payday Paella?

Puerto Rican one pot 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.

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