Popular Payday Paella

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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.

Ingredients

• 1.5 cups short-grain rice
• 2 cups seafood stock
• 1/2 cup tomato sauce
• 1/2 cup, diced red bell peppers pimientos
• 1/2 cup green peas
• 1/2 lb, peeled and deveined shrimp
• 1/4 cup olive oil
• 1, diced onion
• 3 cloves, minced garlic
• 1/2 tsp saffron threads
• 1, cut into wedges lemon

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.