Introduction: Ready for a Flavorful, One-Pan Spanish Feast?
Craving a vibrant, restaurant-worthy dish that’s simple enough for a weeknight? This Easy Weeknight Skillet Paella is your perfect choice! Featuring aromatic Bomba rice, succulent shrimp, tender clams, smoky chorizo, and sweet roasted red peppers, all infused with saffron and lemon, this one-pan meal is a celebration of Spanish flavors. Perfect for cozy dinners, gatherings, or impressing guests, it’s inspired by your love for bold, seafood-forward dishes like Spicy Shrimp Tacos with Mango Salsa and Ginger-Pineapple Shrimp Stir-Fry. Naturally gluten-free and adaptable for keto diets, it’s a versatile crowd-pleaser. Ready to bring Spain to your table? Let’s dive into this easy recipe!
Overview: Why Easy Weeknight Skillet Paella is a Must-Try
This Skillet Paella combines savory chorizo, seafood, and fragrant rice in a single pan, creating a hearty, flavorful dish with minimal cleanup. The oven-baked method simplifies traditional paella while delivering authentic taste. What makes it special? It’s a gluten-free meal that’s ready in about 45 minutes, perfect for showcasing vibrant ingredients, and adaptable for keto diets, offering a bold, satisfying dinner with one-pan convenience.
- Time Requirement: About 45 minutes total (15 minutes prep, 30 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or weeknight meals.
- Why It’s Special: It’s a gluten-free, one-pan paella with authentic Spanish flavors.
This skillet paella is a vibrant, delicious treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make Easy Weeknight Skillet Paella. Each ingredient adds to the savory, aromatic, and colorful magic.
- Extra-Virgin Olive Oil (2 Tbsp): Adds richness and aids sautéing.
- Spanish Onion (1, diced): Provides sweet, savory depth.
- Garlic (3 cloves, minced): Brings bold, aromatic flavor.
- Roasted Red Peppers (1½ cups, chopped): Offer sweet, smoky vibrancy.
- Spanish Chorizo (2 links, sliced): Adds smoky, spicy richness.
- Tomato Paste (1 Tbsp): Enhances umami and color.
- Bomba, Carnaroli, or Arborio Rice (1½ cups): Creates a creamy, hearty base.
- Dry White Wine (½ cup): Adds bright, tangy depth.
- Chicken Broth (3 cups, homemade or store-bought): Infuses savory flavor.
- Saffron (1 pinch, dried): Brings iconic paella aroma and color.
- Bay Leaf (1, dried): Adds subtle, earthy flavor.
- Lemon Juice (from 1 lemon): Provides bright, tangy freshness.
- Shrimp (1 lb, peeled and deveined, 31/40 size recommended): Offers juicy, tender protein.
- Littleneck Clams (1 lb, washed): Add briny, seafood flavor.
- Frozen Peas (1¼ cups, thawed): Bring sweet, green pops of color.
- Kosher Salt and Black Pepper (to taste): Balances flavors.
- Fresh Parsley (to garnish): Adds vibrant, herbaceous freshness.
Substitutions and Variations
- Rice: Swap with cauliflower rice for keto (~4–5g net carbs per serving).
- Chorizo: Replace with vegan chorizo or smoked sausage for different flavors.
- Shrimp/Clams: Use mussels, scallops, or firm white fish (e.g., cod); for vegetarian, swap with artichoke hearts or tofu.
- Chicken Broth: Use vegetable broth for vegetarian or seafood stock for extra flavor.
- Saffron: Omit if unavailable or use ¼ tsp turmeric for color (less authentic flavor).
- Keto Adjustment: Replace rice with cauliflower rice and reduce peas to ½ cup (~4–5g net carbs per serving).
- Vegan Version: Swap chorizo with vegan chorizo, shrimp/clams with artichokes or mushrooms, and use vegetable broth.
- Spicy Version: Add ½ tsp red-pepper flakes or a diced jalapeño with the chorizo.
- Vegetable Twist: Add 1 cup diced zucchini or asparagus for extra greens.
Step-by-Step Instructions
Making this Easy Weeknight Skillet Paella is straightforward, with a quick sauté and oven bake. Follow these steps for a perfect dish every time.
Step 1: Preheat and Sauté Base
- Preheat the oven to 325°F (165°C).
- In a large, flat, oven-safe skillet, heat 2 Tbsp extra-virgin olive oil over medium heat.
- Add 1 diced Spanish onion and sauté until tender, about 4 minutes.
- Add 3 minced garlic cloves and cook until fragrant, about 1 minute.
Tip: Dice onion finely for even cooking; stir garlic constantly to prevent burning.
Step 2: Cook Chorizo and Peppers
- Stir in 1½ cups chopped roasted red peppers and 2 sliced Spanish chorizo links.
- Cook until chorizo browns slightly, 5–6 minutes.
- Add 1 Tbsp tomato paste and cook until deep brick red, about 1 minute.
Tip: Slice chorizo thinly for even browning; stir tomato paste well to caramelize.
Step 3: Add Rice and Liquids
- Add 1½ cups Bomba, Carnaroli, or Arborio rice and stir to combine; cook for 1 minute.
- Pour in ½ cup dry white wine, 3 cups chicken broth, 1 pinch saffron, 1 bay leaf, and juice of 1 lemon.
- Stir well and bring to a simmer.
Tip: Stir rice to coat evenly; ensure saffron is evenly distributed for consistent flavor.
Step 4: Add Seafood and Bake
- Nestle 1 lb shrimp and 1 lb littleneck clams into the rice mixture.
- Bake uncovered in the oven for 22–25 minutes until clams open and rice is tender.
Tip: Discard any clams that don’t open; check rice for doneness and add ¼ cup broth if needed.
Step 5: Finish and Serve
- Gently stir in 1¼ cups thawed frozen peas.
- Season with kosher salt and black pepper to taste.
- Garnish with fresh parsley and serve immediately.
Tip: Stir peas gently to avoid breaking rice; serve hot for best texture.
Assembly: Building the Perfect Skillet Paella
Making this Easy Weeknight Skillet Paella is all about creating a vibrant, balanced dish with authentic Spanish flair. Here’s how to make it perfect:
- Sauté Base Fragrant: Cook onions and garlic until soft for a flavorful foundation.
- Brown Chorizo Well: Ensure slight crispness for smoky depth.
- Nestle Seafood Evenly: Arrange shrimp and clams for uniform cooking.
- Garnish Vibrantly: Add parsley for a fresh, colorful finish.
Presentation Tips:
- Serve family-style in the skillet for a rustic, communal vibe.
- Pair with a keto-friendly side like a cucumber salad or grilled asparagus.
- Garnish with extra parsley, lemon wedges, or a sprinkle of paprika for a polished look.
Storage and Make-Ahead Tips
This paella is best enjoyed fresh but stores well for quick meals. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 2 days.
- Remove clamshells before storing to save space.
- Avoid freezing, as rice and seafood lose texture.
- Reheating:
- Reheat in a skillet over low heat with a splash of broth for 5–7 minutes to restore moisture.
- Microwave in 1-minute intervals, stirring, but this may affect texture.
- Make-Ahead Tips:
- Prep onion, garlic, and peppers up to 1 day ahead; store in the fridge.
- Cook paella fresh for best texture; avoid pre-cooking seafood.
Tip: Add a squeeze of lemon juice when serving leftovers to brighten flavors.
Recipe Variations
This Easy Weeknight Skillet Paella is versatile, drawing on your love for bold, seafood-forward dishes like Spicy Shrimp Tacos and Ginger-Pineapple Shrimp Stir-Fry. Here are some fun ideas:
- Keto Paella: Swap rice with cauliflower rice and reduce peas to ½ cup (~4–5g net carbs per serving).
- Gluten-Free Version: Already gluten-free with certified broth and chorizo.
- Vegan Version: Use vegetable broth, vegan chorizo, and swap seafood with artichokes or mushrooms.
- Spicy Paella: Add ½ tsp red-pepper flakes or a diced jalapeño with the chorizo.
- Mediterranean Twist: Add ½ cup olives or artichoke hearts and swap parsley for dill.
Tip: Serve with a side of keto-friendly aioli or a sprinkle of smoked paprika for extra flair.
Conclusion: A Vibrant, Spanish Treat to Love
Easy Weeknight Skillet Paella is the perfect way to enjoy a bold, flavorful meal that’s both satisfying and simple. With its succulent shrimp, tender clams, smoky chorizo, and fragrant saffron rice, it’s a dish that’s as delicious as it is impressive. Perfect for weeknight dinners, gatherings, or special occasions, this paella is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every vibrant, savory bite. What’s your favorite way to enjoy this skillet paella? Share your ideas in the comments and let us know how it turned out!
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Easy Weeknight Skillet Paella Recipe
Description
Craving a vibrant, restaurant-worthy dish that’s simple enough for a weeknight? This Easy Weeknight Skillet Paella is your perfect choice! Featuring aromatic Bomba rice, succulent shrimp, tender clams, smoky chorizo, and sweet roasted red peppers, all infused with saffron and lemon, this one-pan meal is a celebration of Spanish flavors
Ingredients
Here’s what you need to make Easy Weeknight Skillet Paella. Each ingredient adds to the savory, aromatic, and colorful magic.
- Extra-Virgin Olive Oil (2 Tbsp): Adds richness and aids sautéing.
- Spanish Onion (1, diced): Provides sweet, savory depth.
- Garlic (3 cloves, minced): Brings bold, aromatic flavor.
- Roasted Red Peppers (1½ cups, chopped): Offer sweet, smoky vibrancy.
- Spanish Chorizo (2 links, sliced): Adds smoky, spicy richness.
- Tomato Paste (1 Tbsp): Enhances umami and color.
- Bomba, Carnaroli, or Arborio Rice (1½ cups): Creates a creamy, hearty base.
- Dry White Wine (½ cup): Adds bright, tangy depth.
- Chicken Broth (3 cups, homemade or store-bought): Infuses savory flavor.
- Saffron (1 pinch, dried): Brings iconic paella aroma and color.
- Bay Leaf (1, dried): Adds subtle, earthy flavor.
- Lemon Juice (from 1 lemon): Provides bright, tangy freshness.
- Shrimp (1 lb, peeled and deveined, 31/40 size recommended): Offers juicy, tender protein.
- Littleneck Clams (1 lb, washed): Add briny, seafood flavor.
- Frozen Peas (1¼ cups, thawed): Bring sweet, green pops of color.
- Kosher Salt and Black Pepper (to taste): Balances flavors.
- Fresh Parsley (to garnish): Adds vibrant, herbaceous freshness.
Substitutions and Variations
- Rice: Swap with cauliflower rice for keto (~4–5g net carbs per serving).
- Chorizo: Replace with vegan chorizo or smoked sausage for different flavors.
- Shrimp/Clams: Use mussels, scallops, or firm white fish (e.g., cod); for vegetarian, swap with artichoke hearts or tofu.
- Chicken Broth: Use vegetable broth for vegetarian or seafood stock for extra flavor.
- Saffron: Omit if unavailable or use ¼ tsp turmeric for color (less authentic flavor).
- Keto Adjustment: Replace rice with cauliflower rice and reduce peas to ½ cup (~4–5g net carbs per serving).
- Vegan Version: Swap chorizo with vegan chorizo, shrimp/clams with artichokes or mushrooms, and use vegetable broth.
- Spicy Version: Add ½ tsp red-pepper flakes or a diced jalapeño with the chorizo.
- Vegetable Twist: Add 1 cup diced zucchini or asparagus for extra greens.
Instructions
Step 1: Preheat and Sauté Base
- Preheat the oven to 325°F (165°C).
- In a large, flat, oven-safe skillet, heat 2 Tbsp extra-virgin olive oil over medium heat.
- Add 1 diced Spanish onion and sauté until tender, about 4 minutes.
- Add 3 minced garlic cloves and cook until fragrant, about 1 minute.
Tip: Dice onion finely for even cooking; stir garlic constantly to prevent burning.
Step 2: Cook Chorizo and Peppers
- Stir in 1½ cups chopped roasted red peppers and 2 sliced Spanish chorizo links.
- Cook until chorizo browns slightly, 5–6 minutes.
- Add 1 Tbsp tomato paste and cook until deep brick red, about 1 minute.
Tip: Slice chorizo thinly for even browning; stir tomato paste well to caramelize.
Step 3: Add Rice and Liquids
- Add 1½ cups Bomba, Carnaroli, or Arborio rice and stir to combine; cook for 1 minute.
- Pour in ½ cup dry white wine, 3 cups chicken broth, 1 pinch saffron, 1 bay leaf, and juice of 1 lemon.
- Stir well and bring to a simmer.
Tip: Stir rice to coat evenly; ensure saffron is evenly distributed for consistent flavor.
Step 4: Add Seafood and Bake
- Nestle 1 lb shrimp and 1 lb littleneck clams into the rice mixture.
- Bake uncovered in the oven for 22–25 minutes until clams open and rice is tender.
Tip: Discard any clams that don’t open; check rice for doneness and add ¼ cup broth if needed.
Step 5: Finish and Serve
- Gently stir in 1¼ cups thawed frozen peas.
- Season with kosher salt and black pepper to taste.
- Garnish with fresh parsley and serve immediately.
Tip: Stir peas gently to avoid breaking rice; serve hot for best texture
FAQs
1. Can I use frozen shrimp or clams?
Yes! Thaw 1 lb shrimp and use frozen littleneck clams (washed); cook as directed, ensuring clams open.
2. Is this dish keto-friendly?
With rice and peas, it’s not keto-friendly (~25–30g net carbs per serving). Swap rice with cauliflower rice and reduce peas for keto (~4–5g net carbs).
3. Can I make it vegan?
Yes! Use vegetable broth, vegan chorizo, and swap seafood with artichokes or mushrooms.
4. Why is my rice undercooked?
- Ensure broth fully covers rice before baking.
- Add ¼ cup extra broth and bake 5 more minutes if needed.
- Use the correct rice type (Bomba, Carnaroli, or Arborio) for proper absorption.
5. Can I make this ahead?
Yes! Prep onion, garlic, and peppers up to 1 day ahead; cook paella fresh for best texture.
6. How long does it last?
Paella lasts in the fridge for 2 days; store in an airtight container.
7. Can I use other seafood?
Yes! Swap clams with mussels or add scallops; cook until seafood is done.
8. What’s the best way to serve it?
Serve hot in the skillet, paired with a keto-friendly side like cucumber salad or grilled asparagus, garnished with parsley or lemon wedges.