Easy Paella for Four (or More)

One of Spain’s signature dishes, paella is loaded with complementary tastes and textures. Recipes commonly include a mixture of chicken, seafood, and sausages, such as chorizo or kielbasa, along with chopped bell pepper, tomato, and onion. Green peas and olives are also common options. Two things for sure: rice and saffron—these two ingredients are virtually must-haves for authentic paella.

Shrimp, Sausage, and Chicken

Saffron—the dried red stigmas of the crocus—is one of the most expensive spices on the market because of the large number of flowers it takes to produce a small quantity of the stigmas. The good news is that you need very little in any recipe, as its musky scent and slightly bitter flavor can overpower a dish quickly (and turn everything orange-yellow) if you use too much. Only a few dollars worth of saffron threads will last typically three to four years when stored in an airtight container away from bright light and heat.

Saffron

The ingredients list in the recipe may look long, but—just like for a stir-fry—the key is to prep everything ahead of time and have each item ready to go into the pan when it’s time. Paella is a dish you build, and then allow all the ingredients to finish cooking together.

If you don’t have an official paella pan, use a large, shallow skillet to both cook and serve the dish in. I have only a small paella-for-two pan so for this recipe, I used a large, nonstick skillet.

Serves 4-6

Ingredients

• 1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 1 smoked sausage or kielbasa, cut diagonally into 1-inch pieces (about 1/2 lb)
• olive oil, for drizzling, plus 1 tbsp
• 1/4 tsp plus 1/8 tsp smoked paprika
• sea salt
• freshly ground black pepper
• 1/3 lb medium shrimp, peeled and deveined
• 2 garlic cloves, finely chopped
• 1 small red bell pepper, chopped
• 1/2 small white onion, finely chopped
• 5-6 compari tomatoes, chopped
• 2/3 cup long-grain white rice, soaked in water 30 minutes, drained and rinsed
• 1/2 cup green peas (slightly thawed, if frozen)
• 1/3 cup coarsely chopped or sliced green olives, preferably Spanish
• 1 tbsp capers, rinsed and drained
• 1/4 tsp saffron threads, crumbled
• 1 3/4 cups chicken broth
• 1/4 cup dry white wine

Fresh Ingredients for the Paella

Preparation

1. Place the chicken and sausage pieces in a large bowl and drizzle with olive oil. Sprinkle with 1/4 teaspoon of paprika and season with salt and pepper. Toss to coat.
2. Place the shrimp in a small bowl and drizzle with olive oil. Sprinkle with 1/8 teaspoon of paprika and season with salt and pepper. Toss to coat. Set aside.

Seasoned Shrimp, Sausage, and Chicken

1. Heat a paella pan or large, nonstick skillet over medium heat and add 1 tablespoon of oil. Add the chicken and sausage and cook, turning often, until browned and almost cooked through, 9-10 minutes. Transfer to a bowl.

Chicken and Sausage Beginning to Cook 

Cooked Chicken and Sausage

1. Add the garlic, bell pepper, and onion to the oil remaining in the pan. Sauté until the vegetables begin to soften, 3-4 minutes.
2. Add the shrimp, tomatoes, rice, peas, olives, capers, and saffron and season with salt and pepper. Stir well to combine and cook 1 minute.
3. Add the broth and wine and return the sausage and chicken to the pan. Bring to a simmer, reduce the heat to low, cover, and cook slowly, until the rice is tender and the liquid is absorbed, about 20 minutes.

Peppers, Onion, and Garlic Beginning to Cook

Building the Paella with Ingredients

Broth and Wine Added

To serve, arrange heatproof padding in the center of the table. Place the paella pan or skillet on the padding and allow guests to serve themselves.

Cooked Paella

Easy Paella for Four (or More)