Paella is one of those dishes that has the power to impress, whether you’re serving it to a special guest or cooking for a family dinner. The vibrant colors, the tantalizing smell of saffron, and the richness of seafood, chicken, and vegetables make this Spanish classic a crowd-pleaser. However, traditional paella often involves multiple pans and a lot of patience. This no-fuss paella recipe takes all the stress out of the dish without sacrificing the flavor or elegance. With a single pan and a little time, you can make a paella that will have everyone asking for seconds.

Ingredients You’ll Need:

• 1 lb chicken thighs, bone-in and skin-on (or boneless, if preferred)
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels or clams (optional)
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice (or short-grain rice)
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth (or seafood broth for more depth)
• 1 teaspoon saffron threads (or 1 teaspoon turmeric if you need a cheaper substitute)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 cup frozen peas
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley, chopped (for garnish)

Step 1: Sauté the Chicken and Vegetables

In a large skillet or paella pan, heat 1 tablespoon of olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pan. Brown the chicken on both sides until golden brown, about 5-6 minutes per side. Once browned, remove the chicken from the pan and set it aside.

In the same pan, add the remaining olive oil and sauté the onion, bell pepper, and garlic for about 3-4 minutes, or until softened and fragrant. Stir in the smoked paprika, cumin, and saffron (or turmeric) to infuse the vegetables with a rich, aromatic flavor.

Pro Tip: The key to paella's signature flavor is in toasting the spices and vegetables together. This builds the base of your dish and sets the foundation for those amazing flavors that will develop later.

Step 2: Add the Rice and Liquid

Once the vegetables are softened, stir in the rice and cook for about 1 minute to toast it lightly. This helps the rice absorb the flavors and makes it more resilient during the cooking process.

Next, pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer. Give everything a good stir and make sure the rice is evenly distributed across the pan. At this point, add the browned chicken thighs back into the pan. Let the broth simmer gently, uncovered, for about 15-20 minutes, or until most of the liquid is absorbed and the rice is almost tender.

Note: Don’t stir the rice once it starts cooking. Traditional paella is cooked without stirring, which allows the rice to form a golden crust on the bottom—this is known as “socarrat” and is highly prized in authentic paella.

Step 3: Add the Seafood and Peas

Once the rice is nearly cooked, it’s time to add the seafood. Scatter the shrimp, mussels, or clams over the top of the rice. Push them gently into the rice so they can cook as the paella simmers. Add the frozen peas and let everything cook for an additional 5-7 minutes. The shrimp should turn pink, and the mussels or clams will open up.

Tip: If using mussels or clams, be sure to discard any that do not open during cooking. They may not be fresh and could affect the quality of your dish.

Step 4: Let It Rest

Once the seafood is cooked and the rice is tender, remove the pan from the heat and cover it with a kitchen towel. Let the paella rest for about 5-10 minutes. This allows the flavors to meld together and the rice to finish cooking. It also lets the socarrat form at the bottom of the pan, which is the crispy, caramelized layer of rice that gives paella its unique texture.

Pro Tip: If you don’t have a paella pan, you can still achieve the socarrat in any large, shallow pan. Just be sure to spread the rice evenly and avoid stirring after you’ve added the liquid.

Step 5: Serve and Garnish

To serve, spoon portions of the paella onto plates, making sure each serving gets a mix of chicken, seafood, and rice. Garnish with fresh chopped parsley and lemon wedges. The lemon will add a burst of freshness to balance the richness of the dish.

Garnish Tip: You can also add a drizzle of extra virgin olive oil for added richness, or a sprinkle of chili flakes if you prefer a bit of heat.

This no-fuss paella doesn’t require any special skills or equipment, but the result is nothing short of spectacular. It’s a great dish to make for a family dinner or a casual get-together with friends. The bold flavors of saffron, paprika, and seafood meld beautifully with the rice, creating a dish that’s just as impressive as it is easy to prepare.

Serving Suggestions

Paella is a complete meal on its own, but it pairs wonderfully with a simple side salad or some crusty bread to soak up the delicious sauce. If you want to elevate your meal further, serve it with a chilled glass of Spanish white wine or a light, crisp rosé.

This recipe also works well as a meal prep option. You can store leftovers in the fridge for up to two days, and it reheats beautifully in the microwave or on the stovetop with a splash of broth to keep the rice moist.

Why This Recipe Works

Paella is traditionally made with a combination of seafood, chicken, and sometimes rabbit, all cooked in a wide, shallow pan. The dish is a celebration of Spanish ingredients and cooking techniques, and this simplified version lets you enjoy the rich flavors without the hassle. By using one pan and a few shortcuts, you can still achieve the vibrant colors and bold flavors of authentic paella in no time.

Conclusion

With just one pan, a few simple ingredients, and less than an hour of cooking, this no-fuss paella will quickly become a favorite in your weeknight dinner rotation. It’s packed with bold, savory flavors, and it looks as beautiful as it tastes. Whether you’re cooking for a crowd or just treating yourself, this paella is sure to impress everyone who tries it.