Weeknight Paella Recipe
If you’ve ever wished for a quick and satisfying taste of Spain on a busy evening, this Weeknight Paella Recipe is pure culinary magic. Bursting with smoky sausage, juicy chicken, sweet shrimp, and vibrant vegetables stewed together in golden, fragrant rice, this dish brings all the rustic charm of classic paella—just with way less fuss and in under an hour! Whether you’re new to Spanish flavors or already paella-obsessed, it’s destined to become a treasured favorite for fast, flavor-packed dinners.

Ingredients You’ll Need
Every part of this dish adds its own sparkle, from the bold kick of chorizo to the comforting rice and the sunshine-bright pop of peas. These simple, familiar ingredients come together to create a meal that’s as beautiful as it is easy. Let’s take a look at what goes into making this Weeknight Paella Recipe unforgettable.
- Olive oil: The base for sautéing, giving everything a luscious Mediterranean flavor.
- Boneless chicken thighs or breasts: Bite-sized pieces soak up all the spices and stay perfectly tender.
- Medium shrimp (peeled and deveined): Adds sweetness and classic seafood flair—keep an eye out for those tails for extra flavor!
- Smoked sausage or chorizo: Smoked or spicy, this brings a deep, savory note that makes the whole dish irresistible.
- Onion (chopped): Essential for sweetness and that savory background every good paella needs.
- Bell pepper (chopped): Pick your favorite color for a burst of crunch and color.
- Garlic (minced): For that warm, aromatic lift—I always say, a little garlic goes a long way.
- Arborio or long-grain rice: Traditional paella uses Spanish rice, but Arborio or long-grain works beautifully for busy nights.
- Chicken broth: Deepens the flavor and helps the rice become buttery and rich.
- Smoked paprika: Gives the dish its signature smoky warmth—don’t skip it!
- Turmeric or saffron threads: Either one imparts a gorgeous golden color, but saffron is for days when you want a true Spanish treat.
- Frozen peas: A pop of sweetness and color to make everything look and taste fresh.
- Salt and black pepper: For that final seasoning—always to taste, so adjust for your crowd.
- Lemon wedges and fresh parsley (garnish): The finishing touch: bright, herby, and zesty. A must!
How to Make Weeknight Paella Recipe
Step 1: Sear the Proteins
Heat up your olive oil in a big, deep skillet or sauté pan over medium heat. Add the chicken pieces and give them 3 to 4 minutes to turn lightly golden. This is where the flavor journey really begins—don’t skimp on that browning. Push the chicken over to one side of the pan and toss in the sausage slices. Sauté for about 2 minutes, just until they start to crisp and release their smoky aroma.
Step 2: Sauté Aromatics
Add your chopped onion, bell pepper, and minced garlic to the pan. Cook for about 3 minutes, stirring things around, until everything softens and smells irresistible. The gentle sizzle here is where much of your dish’s depth is born, so enjoy every second!
Step 3: Toast the Rice and Spices
With everything nice and softened, sprinkle in your rice along with the smoked paprika and turmeric (or saffron if you’re feeling luxurious). Stir for 1 minute so the rice gets a little toasty and the spices bloom—this tiny step makes a huge difference in flavor and ensures that signature golden color in your Weeknight Paella Recipe.
Step 4: Simmer with Broth
Next, pour in the chicken broth and season with salt and pepper. Stir to combine everything, then spread it all into an even layer. It’s important not to stir after this point—this helps your rice develop those lovely contrasting textures. Lower the heat to medium-low, cover, and let your paella simmer gently for 15 to 18 minutes, until the rice has drunk up most of the liquid and is almost cooked through.
Step 5: Add Shrimp and Peas
Lift the lid, nestle the shrimp and frozen peas right into the rice, then cover again. Cook for another 5 to 7 minutes—just long enough for the shrimp to turn pink and for those peas to get perfectly tender but still bright green.
Step 6: Rest and Garnish
Remove the skillet from the heat and let it rest, covered, for about 5 minutes. This pause lets all the flavors meld and the rice finish cooking to perfection. Before serving, crown your Weeknight Paella Recipe with a flurry of fresh parsley and bright lemon wedges—it’ll wake up all the flavors and make the whole skillet irresistible.
How to Serve Weeknight Paella Recipe

Garnishes
Don’t skip the garnishes! A final shower of chopped fresh parsley and a few generous lemon wedges make a world of difference, adding freshness and zing that really brings out the Spanish flavors. A little sprinkle of flaky sea salt or a drizzle of quality extra-virgin olive oil right before serving can also take your Weeknight Paella Recipe to new heights.
Side Dishes
This dish is a whole meal in itself, but if you want to turn your weeknight dinner into a true Spanish fiesta, try pairing your paella with a simple green salad drizzled with sherry vinaigrette, some marinated olives, or a platter of sliced tomatoes and cucumbers. Crusty bread to mop up the sauces is always a great idea!
Creative Ways to Present
For a more festive presentation, serve your paella straight from the pan in the center of the table and let everyone scoop their own portion. Individual bowls with an extra wedge of lemon look gorgeous, or—if you’re up for it—portion the rice and toppings into bell pepper halves for a colorful, hand-held twist! The beauty of the Weeknight Paella Recipe is its versatility in presentation.
Make Ahead and Storage
Storing Leftovers
Allow any leftover paella to cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to three days; the flavors actually get deeper and richer overnight. Just be sure to tuck the lemon wedges and fresh parsley away separately to keep things fresh.
Freezing
The Weeknight Paella Recipe is freezer-friendly! Freeze cooled portions in airtight containers or freezer bags for up to two months. For best results, avoid freezing with garnishes or lemon; add those fresh when serving.
Reheating
Reheat leftovers gently on the stovetop with a splash of broth or water to help the rice stay moist. You can also use the microwave, covering the paella and heating in short bursts, stirring occasionally, until piping hot. Add a squeeze of lemon and a little fresh parsley before diving in again.
FAQs
Can I use different types of seafood in this Weeknight Paella Recipe?
Absolutely! Feel free to swap shrimp for scallops, mussels, or even clams. You can mix and match based on what’s fresh or what you have on hand—the Weeknight Paella Recipe is wonderfully adaptable.
What’s the best rice for quick paella?
While traditional paella uses Spanish short-grain rice, this recipe is designed for busy nights. Arborio or long-grain rice will give you the creamy-yet-separated texture you want without hunting for specialty ingredients.
Can I make this dish without sausage or chorizo?
Yes—if you prefer, just leave out the sausage and add a little extra smoked paprika for depth. The Weeknight Paella Recipe is still delicious with just seafood and chicken.
I don’t have saffron. Is turmeric really a good substitute?
Definitely! Turmeric adds the vibrant golden color and a mild warmth. While saffron is traditional and provides a unique flavor, turmeric keeps things affordable and accessible for any weeknight.
Can I double the recipe for a crowd?
You can! Use a larger skillet or two pans to ensure even cooking. Just be sure not to overcrowd, so the rice cooks evenly and you get that delicious, just-set paella texture every time with your Weeknight Paella Recipe.
Final Thoughts
If you’ve ever wanted to bring a little Spanish sunshine to your kitchen without fuss or hours of prep, this Weeknight Paella Recipe really is a game changer. It’s colorful, comforting, and absolutely packed with flavor—and I promise, you’ll find yourself making it again and again. Try it once and you’ll see: weeknight dinners just got a whole lot more exciting!
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Weeknight Paella Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a taste of Spain with this easy and flavorful Weeknight Paella recipe. Packed with chicken, shrimp, sausage, and aromatic spices, this dish is perfect for a quick and delicious dinner any night of the week.
Ingredients
For the Paella:
- 2 tablespoons olive oil
- 1/2 pound boneless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 pound medium shrimp (peeled and deveined)
- 1/2 pound smoked sausage or chorizo (sliced)
- 1 small onion (chopped)
- 1 bell pepper (chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio or long-grain rice
- 2 ½ cups chicken broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric or saffron threads
- 1/2 cup frozen peas
- Salt and black pepper to taste
- Lemon wedges and fresh parsley for garnish
Instructions
- Heat olive oil in a large deep skillet or sauté pan over medium heat.
Add the chicken and cook for 3–4 minutes until lightly browned.
Push the chicken to one side and add the sausage. Sauté for another 2 minutes, then add the onion, bell pepper, and garlic. Cook until softened, about 3 minutes.
Stir in the rice, paprika, and turmeric (or saffron), cooking for 1 minute to toast the rice.
Pour in the chicken broth and season with salt and pepper. Stir to combine, then spread everything into an even layer.
Reduce heat to medium-low, cover, and simmer for 15–18 minutes, or until the rice is nearly tender and most of the liquid is absorbed.
Nestle the shrimp and peas into the rice, cover again, and cook for another 5–7 minutes, or until the shrimp are pink and cooked through.
Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
Notes
- You can substitute the shrimp with scallops or mussels, or omit for a chicken-only version.
- Saffron gives traditional flavor but turmeric is a great budget-friendly alternative.
- Don’t stir after adding broth—this helps create that classic paella texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg