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Spanish-Style Paella

If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    8 servings

Ingredients

  • 1/2 pound Spanish chorizo links, sliced
  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup uncooked short grain rice
  • 1 cup chopped onion
  • 1-1/2 cups chicken broth
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt
  • 10 strands saffron, crushed or 1/8 teaspoon ground saffron
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup sweet red pepper strips
  • 1/2 cup green pepper strips
  • 1/2 cup frozen peas
  • Optional: Minced fresh parsley and lemon wedges

Directions

  • In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary.
  • Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
  • Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts
1 cup: 237 calories, 7g fat (2g saturated fat), 62mg cholesterol, 543mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 16g protein.

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Reviews

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Average Rating:
  • Katy's mom
    Feb 5, 2021

    Mary, I've noticed that cooking times listed for many internet recipes are unrealistic, for whatever reason. The authors might be afraid to be honest about it for fear their recipe will get rejected. Or maybe she has a magic fairy cubing the chicken, slicing the sausage, cutting the peppers, chopping the onion, opening the tomatoes, etc., all of which would take most of us more than 10 minutes. The key is to just ignore the prep/cooking times and proceed at a comfortable pace. It doesn't need to be a race. In fact, too much speed in the kitchen can be hazardous.

  • Mary
    Dec 24, 2020

    While this is a delicious recipe...I have tried to make it no less than 20 times exactly as worded in these directions! NO WAY does it take "10 minutes" ...... and then "10 minutes" more to cook the rice. I have never been able too cook this dish in less than 1 hour and even then, there are times when the rice is still completely raw. I have tried making adjustments to the recipe but always end up spending over an hour waiting for the rice to cook. Perhaps I'll try cooking the rice prior to adding it to the dish. It's a great dish but nothing like the quick dish it's made out to be.

  • jackraul
    Sep 17, 2020

    Easy Simple and very good. Husband loved it and he's Puerto Rican.

  • Nate
    May 18, 2020

    Delicious!!!!

  • padgett
    Mar 29, 2016

    This was really good but I used thick 'n chunky salsa instead of tomatoes and Mexi-corn instead of the peas.

  • lmmanda
    May 28, 2015

    This was absolutely delicious! I did make the following changes, though--decreased the cayenne pepper to 1/8 t, used an orange pepper and diced it, adding it with the onion, omitted the peas, and added additional salt to taste. My only complaint was that the rice didn't get as tender as I wanted it to, no matter how much longer I cooked it. Next time, I might try cooking the rice separately and then add it to the mixture. I might also try using diced tomatoes, also.

  • jennt1981
    Jun 2, 2014

    I had never made paella before and this was a great recipe to use as a guide. In place of the sausage and chicken I used chopped turkey bacon and a medley of seafood including shrimp, calamari (both rings and tentacles) and mussels. I didn't have cayenne but did use turmeric along with the saffron. My boyfriend tends to get heart burn from peppers so I omitted those all together. I shared some with my parents and they enjoyed it as much as we did!

  • arendell3
    Jan 31, 2013

    No comment left

  • wallynbob
    Jul 16, 2012

    No comment left

  • jamy
    Oct 28, 2011

    No comment left