Description
This is the easiest ever paella recipe, combining the rich flavors of chorizo, turmeric, seafood, and peas into a hearty, one-pan Spanish-inspired dish. Perfect for a quick weeknight meal, this paella is cooked entirely on the stovetop and delivers authentic taste with minimal fuss.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 leek or onion, sliced
- 110g pack chorizo sausage, chopped
- 1 tsp turmeric
- 300g long grain rice
- 1l hot fish or chicken stock
- 200g frozen peas
- 400g frozen seafood mix, defrosted
Instructions
- Heat the oil: In a deep frying pan, heat 1 tablespoon of olive oil over medium heat.
- Soften the leek: Add the sliced leek or onion and cook for 5 minutes, gently softening it without allowing it to brown to preserve its sweetness.
- Cook the chorizo: Add the chopped chorizo to the pan and fry until it releases its flavorful oils, infusing the dish.
- Add turmeric and rice: Stir in 1 teaspoon of turmeric and 300 grams of long grain rice, coating the rice thoroughly with the chorizo oils and spices for color and flavor.
- Pour in stock and simmer: Pour 1 liter of hot fish or chicken stock into the pan and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally to prevent sticking.
- Add peas: Tip in 200 grams of frozen peas and continue to cook for an additional 5 minutes to allow the peas to heat through and become tender.
- Incorporate the seafood: Stir in 400 grams of defrosted frozen seafood mix and cook for a final 1-2 minutes until the seafood is heated through and the rice is fully cooked.
- Season and serve: Check the seasoning and adjust if necessary. Serve immediately with lemon wedges for a fresh, zesty finish.
Notes
- If you don’t have chorizo, substitute with a handful of pork or chicken, adding 1 teaspoon smoked paprika and cooking it for 5 minutes before adding the rice.
- Make sure not to brown the leek or onion to keep its sweetness intact.
- Stir occasionally during simmering to avoid rice sticking but be careful not to over-stir to preserve the authentic paella texture.
- Use hot stock to ensure even cooking of the rice.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: paella, seafood paella, chorizo, Spanish recipe, easy paella, one-pan meal
