European Spanish Main Dishes Paella Recipes Easy Paella 4.6 (652) 473 Reviews 160 Photos Paella is a classic Spanish dish featuring saffron rice with chorizo, chicken, and seafood. This easy recipe marinades the chicken in paprika and oregano for added flavor and adds the shrimp at the last minute for fantastic results. Serve this delicious paella in the center of your table so everyone can dig in. Submitted by mls Updated on November 13, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 160 160 160 160 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Marinade: 2 tablespoons olive oil 1 tablespoon ground paprika 2 teaspoons dried oregano salt and ground black pepper to taste Paella: 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces 2 tablespoons olive oil, divided 3 cloves garlic, crushed 1 teaspoon crushed red pepper flakes 2 cups uncooked short-grain white rice 1 pinch saffron threads 1 large bay leaf ½ bunch Italian flat leaf parsley, chopped 1 quart chicken stock 2 medium lemons, zested 2 tablespoons olive oil 1 medium Spanish onion, chopped 1 medium red bell pepper, coarsely chopped 1 pound shrimp, peeled and deveined 1 pound chorizo sausage, casings removed and crumbled Directions Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl. Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes. Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes. Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes. Photographer: Jen Causey, Food Stylist: Ruth Blackburn Spread rice mixture onto a serving tray. Top with meat and seafood mixture. DOTDASH MEREDITH FOOD STUDIOS I Made It Print 1,188 home cooks made it! Nutrition Facts (per serving) 736 Calories 35g Fat 46g Carbs 56g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 736 % Daily Value * Total Fat 35g 45% Saturated Fat 10g 52% Cholesterol 203mg 68% Sodium 1204mg 52% Total Carbohydrate 46g 17% Dietary Fiber 3g 10% Total Sugars 2g Protein 56g 111% Vitamin C 31mg 34% Calcium 73mg 6% Iron 6mg 34% Potassium 778mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.