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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 50 mins Servings: 8 easy paella

Ingredients Ingredient Checklist 2 tablespoons olive oil 3/4 pound medium shrimp, peeled and deveined 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/2 cups long-grain rice 1/4 teaspoon paprika 1/4 teaspoon ground turmeric 1 can (14.5 ounces) diced tomatoes 2 cans (14.5 ounces each) reduced-sodium chicken broth Coarse salt and ground pepper 1 cup frozen green peas, thawed

Cook’s Notes If you are taking this dish to a party, reheat it covered; add water as needed. Paella is usually flavored and colored with saffron, the world’s most expensive spice. We used paprika and turmeric, which are less expensive.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 50 mins Servings: 8 easy paella

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 50 mins Servings: 8

Recipe Summary

prep: 25 mins total: 50 mins

Servings: 8

prep: 25 mins

total: 50 mins

prep:

25 mins

total:

50 mins

Servings: 8

8

easy paella

easy paella

Ingredients

Ingredients

  • 2 tablespoons olive oil 3/4 pound medium shrimp, peeled and deveined 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/2 cups long-grain rice 1/4 teaspoon paprika 1/4 teaspoon ground turmeric 1 can (14.5 ounces) diced tomatoes 2 cans (14.5 ounces each) reduced-sodium chicken broth Coarse salt and ground pepper 1 cup frozen green peas, thawed

Directions

In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.

Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Cook’s Notes If you are taking this dish to a party, reheat it covered; add water as needed. Paella is usually flavored and colored with saffron, the world’s most expensive spice. We used paprika and turmeric, which are less expensive.

Cook’s Notes

If you are taking this dish to a party, reheat it covered; add water as needed. Paella is usually flavored and colored with saffron, the world’s most expensive spice. We used paprika and turmeric, which are less expensive.

Reviews (15)

 Add Rating & Review     674 Ratings   5 star values:        97    4 star values:        135    3 star values:        262    2 star values:        136    1 star values:        44

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Reviews (15)

Add Rating & Review     674 Ratings   5 star values:        97    4 star values:        135    3 star values:        262    2 star values:        136    1 star values:        44

Add Rating & Review

674 Ratings 5 star values: 97 4 star values: 135 3 star values: 262 2 star values: 136 1 star values: 44

674 Ratings 5 star values: 97 4 star values: 135 3 star values: 262 2 star values: 136 1 star values: 44

674 Ratings 5 star values: 97 4 star values: 135 3 star values: 262 2 star values: 136 1 star values: 44

  • 5 star values: 97 4 star values: 135 3 star values: 262 2 star values: 136 1 star values: 44

    Martha Stewart Member     Rating: 5 stars       09/21/2019   Even if this isn't authentic Paella, the flavor is savory and satisfyingly delicious. I used chicken instead of the shrimp and sausage, and jasmine rice. I also slightly pureed the tomatoes. My husband loved it, so it passes his picky palette test and I will definitely be making this again!  

Martha Stewart Member     Rating: 5 stars       01/14/2019   A simple recipe with great flavor! This time, I added cabbage, celery, water instead of the chicken broth. I also added a bit of red pepper seasoning!! Just delicious!  

Martha Stewart Member     Rating: 3 stars       03/01/2018   I suppose this would be okay as a side dish. If I were making Spanish rice for a traditional meal I would add Spanish chorizo, green olives, and probably Shrimp or mussels more like a paella. It is o.k. though.  

Martha Stewart Member     Rating: 5 stars       11/15/2017   Perfect for a beginner like me! But tasted professional :) I used boxed Spanish rice and skipped the chicken broth, just used water and the liquid from the tomatoes. Delicious!  

Martha Stewart Member     Rating: Unrated       03/19/2014   Is there a way I can incorporate saffron in this recipe?  

Martha Stewart Member     Rating: Unrated       11/10/2013   Made it, came out really good just made some substitutions used green onions chopped and polish sausage instead of chicken, did not used turmeric but used saffron.  

Martha Stewart Member     Rating: 3 stars       11/18/2012   Not bad for a one pot dish. I don't like shrimp so I omitted from the recipe. I also used a Smoked Turkey Sausage instead. My rice did not look any where as yellow as the picture. It was mostly red from the tomatoes. I also added some cayenne for heat.  

Martha Stewart Member     Rating: Unrated       01/23/2012   This Paella was so easy and very tasty. I made a few modifications - I used spanish hard chorizo which increased the flavor and spice of the dish, and I added diced yellow bell pepper. It was a big hit with my family, including my preschool aged girls. I would most definitely make it again.  

Martha Stewart Member     Rating: Unrated       03/04/2011   I didn't love the spice seasoning in this paella, it was a little bland.  

Martha Stewart Member     Rating: Unrated       08/19/2010   Not only was this super easy it is super good. I loved the paprika and tumeric combo. So flavorful! I made it in a 10 inch braiser and it was pretty too. Perfect for a casual dinner party.  

Martha Stewart Member     Rating: Unrated       06/28/2008   I just made this for my daughter's graduation party. It was a Spanish theme to go with her Spanish major. Everyone loved it!  

Martha Stewart Member     Rating: Unrated       04/08/2008   This is my mom's favorite dish. Whenever she comes up to Seattle visit, she requests it! Although a traditional Spanish paella would have saffron, this recipe is super-friendly for those of us who can't afford it quite yet. If you haven't tried paella before, this is a great recipe to start with. From there, you can branch out to more intricate (and consequently more expensive) recipes.  

Martha Stewart Member     Rating: Unrated       03/04/2008   I'm going to make this tonight. I think paprika and tumeric will flavor this nicely, especially if you want to get it on the table in 50 minutes.  

Martha Stewart Member     Rating: Unrated       03/02/2008   I agree, my family is from Spain. Paella REQUIRES saffron or it's not paella, it's just rice :)  

Martha Stewart Member     Rating: Unrated       02/26/2008   I AM FROM SPAIN AND THIS IS NOT AN SPANISH PAELLA. WE WOULD NEVER USE PAPRIKA OR TURNMEC. THE FLAVORS HAVE TO COME FROM THE FRESH INGREDIENTS WE USE. THE HOME MADE BROTH IS VERY IMPORTANT, AND SO IS THE FRESH FISH.

    Martha Stewart Member

    Rating: 5 stars 09/21/2019

Even if this isn’t authentic Paella, the flavor is savory and satisfyingly delicious. I used chicken instead of the shrimp and sausage, and jasmine rice. I also slightly pureed the tomatoes. My husband loved it, so it passes his picky palette test and I will definitely be making this again!

Rating: 5 stars

Rating: 5 stars 01/14/2019

A simple recipe with great flavor! This time, I added cabbage, celery, water instead of the chicken broth. I also added a bit of red pepper seasoning!! Just delicious!

Rating: 3 stars 03/01/2018

I suppose this would be okay as a side dish. If I were making Spanish rice for a traditional meal I would add Spanish chorizo, green olives, and probably Shrimp or mussels more like a paella. It is o.k. though.

Rating: 3 stars

Rating: 5 stars 11/15/2017

Perfect for a beginner like me! But tasted professional :) I used boxed Spanish rice and skipped the chicken broth, just used water and the liquid from the tomatoes. Delicious!

Rating: Unrated 03/19/2014

Is there a way I can incorporate saffron in this recipe?

Rating: Unrated

Rating: Unrated 11/10/2013

Made it, came out really good just made some substitutions used green onions chopped and polish sausage instead of chicken, did not used turmeric but used saffron.

Rating: 3 stars 11/18/2012

Not bad for a one pot dish. I don’t like shrimp so I omitted from the recipe. I also used a Smoked Turkey Sausage instead. My rice did not look any where as yellow as the picture. It was mostly red from the tomatoes. I also added some cayenne for heat.

Rating: Unrated 01/23/2012

This Paella was so easy and very tasty. I made a few modifications - I used spanish hard chorizo which increased the flavor and spice of the dish, and I added diced yellow bell pepper. It was a big hit with my family, including my preschool aged girls. I would most definitely make it again.

Rating: Unrated 03/04/2011

I didn’t love the spice seasoning in this paella, it was a little bland.

Rating: Unrated 08/19/2010

Not only was this super easy it is super good. I loved the paprika and tumeric combo. So flavorful! I made it in a 10 inch braiser and it was pretty too. Perfect for a casual dinner party.

Rating: Unrated 06/28/2008

I just made this for my daughter’s graduation party. It was a Spanish theme to go with her Spanish major. Everyone loved it!

Rating: Unrated 04/08/2008

This is my mom’s favorite dish. Whenever she comes up to Seattle visit, she requests it! Although a traditional Spanish paella would have saffron, this recipe is super-friendly for those of us who can’t afford it quite yet. If you haven’t tried paella before, this is a great recipe to start with. From there, you can branch out to more intricate (and consequently more expensive) recipes.

Rating: Unrated 03/04/2008

I’m going to make this tonight. I think paprika and tumeric will flavor this nicely, especially if you want to get it on the table in 50 minutes.

Rating: Unrated 03/02/2008

I agree, my family is from Spain. Paella REQUIRES saffron or it’s not paella, it’s just rice :)

Rating: Unrated 02/26/2008

I AM FROM SPAIN AND THIS IS NOT AN SPANISH PAELLA. WE WOULD NEVER USE PAPRIKA OR TURNMEC. THE FLAVORS HAVE TO COME FROM THE FRESH INGREDIENTS WE USE. THE HOME MADE BROTH IS VERY IMPORTANT, AND SO IS THE FRESH FISH.

All Reviews for Easy Paella

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easy Paella

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest