Midweek Paella (Quick & Flavor-Packed)
Description
This Midweek Paella is a simplified, weeknight-friendly take on the classic Spanish dish. It delivers all the bold, smoky flavors of traditional paella—saffron-infused rice, paprika, tender chicken, juicy seafood, and sweet peppers—without the long prep or specialty equipment. Made in one wide pan, it’s comforting, colorful, and impressive enough to feel special, yet easy enough for a busy evening.
Time & Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
Proteins
300 g (10 oz) boneless chicken thighs, cut into bite-size pieces
200 g (7 oz) raw prawns/shrimp, peeled & deveined
100 g (3.5 oz) chorizo or smoked sausage, sliced
Rice & Base
1½ cups paella rice (Bomba) or short-grain rice
3½ cups chicken stock (hot)
Vegetables & Aromatics
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
½ cup frozen peas
Seasoning
1 tsp smoked paprika
½ tsp sweet paprika
A pinch of saffron threads (or ½ tsp turmeric as a substitute)
Salt & black pepper, to taste
Finishing Touch
2 tbsp olive oil
Lemon wedges, for serving
Fresh parsley, chopped
Instructions
1. Brown the Proteins
Heat olive oil in a wide, shallow pan over medium-high heat.
Add chorizo and cook for 2–3 minutes until it releases its oils.
Add chicken, season lightly with salt and pepper, and brown for 4–5 minutes. Remove and set aside.
2. Build the Flavor Base
In the same pan, add onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook for 30 seconds until fragrant.
Add red bell pepper, smoked paprika, sweet paprika, and saffron. Stir well.
3. Toast the Rice
Add rice to the pan and stir for 1–2 minutes until lightly coated and glossy.
This step boosts flavor and helps keep the grains separate.
4. Simmer the Paella
Pour in hot chicken stock and stir once to evenly distribute ingredients.
Return chicken and chorizo to the pan.
Bring to a gentle simmer, then reduce heat to medium-low.
Do not stir from this point on.
Cook uncovered for 15–18 minutes, until the rice is tender and liquid is absorbed.
5. Add Seafood & Peas
Nestle prawns into the rice and scatter peas over the top.
Cook for 4–5 minutes until prawns turn pink and are just cooked through.
6. Rest & Serve
Remove from heat, cover loosely, and let rest for 5 minutes.
Garnish with parsley and serve with lemon wedges.
Serving Suggestions
Pair with a simple green salad or garlic bread
A chilled sparkling water or citrusy soda works beautifully midweek
Questions & Answers
Q: Can I make this without seafood?
A: Yes! Skip the prawns and add more chicken or chorizo, or toss in mushrooms for a veggie boost.
Q: What if I don’t have paella rice?
A: Short-grain rice works best. Arborio is okay, but avoid basmati or long-grain rice.
Q: Why shouldn’t I stir the rice?
A: Stirring releases starch and makes the rice creamy. Paella should be fluffy with a lightly crisp base.
Q: Can I make it ahead?
A: It’s best fresh, but leftovers keep well for up to 2 days in the fridge. Reheat gently with a splash of stock.
Q: How do I get a crispy bottom (socarrat)?
A: In the last 1–2 minutes, increase heat slightly and listen for a gentle crackle—don’t burn it!