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.

Cook Mode Prevent your screen from going dark

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