Description
This cheater’s skillet paella brings the classic Spanish flavors to your table in under 40 minutes. With golden saffron rice, tender shrimp, and smoky paprika, it’s the perfect one-pan wonder.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- A pinch of saffron threads
- 1 cup arborio or medium-grain rice
- 2 1/4 cups chicken or vegetable broth, warmed
- 8–10 medium frozen shrimp, peeled and deveined
- 1/2 cup frozen peas
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley (optional) for garnish
Instructions
- Heat a large skillet over medium heat.
- Add olive oil, then sauté garlic, onion, and bell pepper for 3–4 minutes until softened.
- Stir in smoked paprika and saffron, then add rice and toast for 1–2 minutes.
- Pour in warmed broth, season with salt and pepper, and stir once to combine.
- Add frozen peas and place shrimp evenly on top of the rice.
- Cover with a lid or foil and reduce heat to low. Simmer undisturbed for 20–25 minutes until liquid is absorbed and rice is tender.
- Remove from heat and let rest, covered, for 5 minutes.
- Garnish with lemon wedges and parsley. Serve hot.
Notes
- Do not stir the rice after adding broth — it helps form the crispy bottom.
- Use warm broth to maintain pan temperature and avoid uneven cooking.
- Add more broth if needed near the end of cooking.
- Resting time helps set the texture and flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 4g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 145mg