Let’s get real – easy homemade paella is not just “possible” on a weeknight, it’s practically a secret weapon when I’m totally out of dinner ideas. If you’re tired of the same old chicken and rice routine, you need this in your life. Seriously, why wait for a fancy restaurant trip when you can make a five-star version right in your own kitchen? It’s shockingly simple. Once I figured it out (by messing up like, five times), it became my go-to on lazy Wednesdays. Oh, and if you want to pair it with something sweet after? This apple cinnamon jam without added sugar totally hits the spot. 
What is Paella?
Paella is basically the pride and joy of Spanish cooking. Imagine a big, beautiful pan with golden rice, colorful veggies, and way too much flavor for such simple ingredients. It started in Valencia – folks just tossed whatever fresh stuff they had on hand with rice, and magic happened. You can use chicken, seafood, sausage, or even just veggies if that’s your vibe.
Don’t overthink it. I was nervous to try paella at first, thinking it’d be complicated or need tons of exotic spices. Turns out, you probably already have most of what you’ll need. Plus, it looks super impressive if you’re having people over (and they’ll never guess how easily it comes together). 
How to Make Spanish Paella
So, here’s how I do it on a Tuesday night without burning anything. Start by heating up some olive oil in a big, wide pan. Throw in chopped onions, garlic, and bell peppers – let them soften a bit. Then, add the rice and stir it around, so it gets toasty.
The magic happens when you add some hot broth with a pinch of saffron or smoked paprika. Toss in your meat or shrimp (or hey, both). Let it bubble away, uncovered, until the rice soaks up all that flavor.
Here’s what I’ve learned the hard way – don’t stir once the liquid is in. That’s how you get the crunchy bits on the bottom. You want that. Sprinkle some peas over the top before finishing if you feel fancy. (Confession: I always do).
A friend once told me:
“Your paella tastes like Spain in a skillet. Never thought I’d say that about food from your kitchen.” – Thanks, Mike, for the backhanded compliment.
Rice for Paella
Look, not all rice is equal for paella. If you can find it, short-grain rice is best – it soaks up the flavors and doesn’t get mushy. I like to use Bomba or sometimes Arborio (the risotto type) if I’m out of the “fancy” stuff.
Don’t wash the rice before cooking! That starchy goodness is what makes paella taste like, well, paella. Long-grain rice works in a pinch, but it’s just not the same texture-wise. I mean, will anyone know but you? Maybe…maybe not.
Trust me, once you go short-grain for this dish, you’ll never want to use boring old white rice again.
Seafood for Paella (What to know)
Seafood is the flashy part of paella. Shrimp and mussels are the classic “wow” factor, but you do you. Buy the freshest seafood you can get – frozen shrimp works if it’s decent quality. I skip the shell-on stuff on busy nights, just because I’m impatient.
Add the seafood later in the cooking process, so it stays tender and juicy. Overcooked shrimp is just sad (been there, nobody wants rubbery shrimp). Arrange your seafood on top and let it steam in the last few minutes. Sometimes I add lemon wedges for color and zing.
One last thing: clean your seafood first. Nothing ruins a spectacular dinner like gritty clams. Bleh.
Do I need a paella pan?
Do you actually need a real paella pan? Not really. I’ve done this in my biggest stainless-steel skillet plenty of times. The wide shape is important, so the rice cooks nice and evenly. Cast iron works too, honestly.
If you end up hooked on paella, you might want the real deal, though. They’re inexpensive and super fun to use for backyard get-togethers in the summer. My first paella pan came from a thrift store – best five bucks ever spent.
No paella police are coming for you, promise.
Serving Suggestions
Here’s how I serve paella for maximum wow:
- Squeeze fresh lemon on top just before serving. It’s a game-changer.
- Pile the paella right in the pan and let everyone dig in. Don’t bother being too proper.
- Pair your easy homemade paella with a crisp salad or some roasted veggies on the side.
- If you love meat, try making it with some ideas from these quick and easy ground beef recipes for every occasion.
Let loose and enjoy it. You put in the effort, now eat like you earned it.
Common Questions
How do I know when the rice is done?
The rice should be tender and not watery. If you can see the bottom of the pan, and the grains are plump, you did it right.
What if I don’t have saffron?
Smoked paprika is a great stand-in. The flavor is different but still amazing.
Can I make paella ahead of time?
It’s best fresh, but reheating leftovers works just fine. Splash a bit of broth when you reheat to bring it back to life.
Is chorizo traditional in paella?
Depends who you ask. Some regions use it, some don’t. I say, add what you like.
Do I have to use seafood?
Nope. Chicken, sausage, or all veggies – whatever you’re into.
The Best Kind of Weeknight Win
If you’ve made it this far, you’re definitely paella-curious. All I can say is, give this easy homemade paella a shot – you might just find yourself making it every week. The Quick and Easy Paella Recipe is another awesome source if you want to see some different takes, and don’t skip the helpful step-by-steps at Spanish Paella Recipe – Tastes Better from Scratch for more inspo. This dish is meant to be shared (or even just wolfed down solo – I do both). So, what’s stopping you? Let me know how your first paella adventure goes. I bet it’ll be a new favorite around your table, just like it is on mine.
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Easy Homemade Paella
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A simple and delicious Spanish paella recipe that’s perfect for weeknight dinners. Loaded with flavor and easy to customize with your choice of meat or seafood.
Ingredients
- 2 cups short-grain rice (Bomba or Arborio)
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups chicken or seafood broth
- 1/2 teaspoon saffron or smoked paprika
- 1 lb shrimp, peeled and deveined
- 1 cup mussels, cleaned
- 1/2 cup green peas
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Heat olive oil in a wide pan over medium heat. Add chopped onions, garlic, and bell peppers, and cook until softened.
- Add the rice and stir for a few minutes until toasted.
- Pour in the hot broth and add saffron or smoked paprika. Stir to combine.
- Add shrimp and mussels, then let the mixture bubble without stirring until the rice absorbs the broth.
- If desired, sprinkle green peas on top and let steam for the last few minutes.
- Once the rice is tender and has absorbed the liquid, remove from heat. Serve with fresh lemon on top.
Notes
For best results, use short-grain rice to achieve the right texture. Overcooked seafood can ruin the dish, so add it later in the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: paella, Spanish food, seafood, rice, weeknight dinner