Go Back
–+ servings
Paella

Delicious One-Pot Paella for Quick and Easy Meal Prep

This Easy One-Pot Paella is a must-try dish that combines rich flavors in a quick 40 minutes preparation, perfect for meal prep and a delightful escape into culinary bliss.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pieces Onions Adds sweetness and aroma; substitute with shallots for a milder flavor.
  • 2 cloves Garlic Provides robust flavor; use garlic powder as an alternative.
  • 250 g Paella Rice Core ingredient for texture; can substitute with Arborio or short-grain rice.
  • 700 ml Broth Builds depth in flavor; use vegetable broth for a vegetarian version.
  • 100 ml White Wine Adds acidity; omit for non-alcoholic or replace with chicken broth.
For the Proteins
  • 200 g Chicken Acts as the protein base; turkey or firm tofu can be used for a variation.
  • 400 g Shrimp Provides seafood flavor; can be replaced with other seafood or omitted.
For the Vegetables
  • 0.5 Yellow Bell Pepper Contributes color; swap with zucchini for variety.
  • 0.5 Red Bell Pepper Enhances flavor; can substitute with more yellow pepper.
  • 150 g Green Peas Adds sweetness; frozen peas work perfectly.
For Seasoning
  • 0.5 tsp Saffron Essential for authentic flavor; use turmeric as an alternative.
  • 1 tsp Paprika Bestows additional flavor; smoked paprika can elevate taste.
  • 1 tsp Salt Essential for seasoning; adjust according to dietary needs.
  • 1 tsp Pepper Enhances overall seasoning.

Equipment

  • large skillet
  • Paella pan

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced onions and minced garlic, cooking for about 3–4 minutes until the onions are translucent. Stir in the paella rice, allowing it to toast for another 2 minutes. Season with saffron, paprika, salt, and pepper.
  2. Pour in 700 ml of broth and 100 ml of white wine, bringing to a gentle simmer. Increase the heat to medium-high and let the rice cook for approximately 10 minutes without stirring.
  3. In a separate skillet, cook diced chicken for about 5 minutes until golden brown. Then add shrimp, cooking for an additional 2–3 minutes until they turn pink. Set aside.
  4. Once the rice is tender and has absorbed most of the liquid, gently fold in the cooked chicken, shrimp, green peas, and diced peppers. Lower the heat and cover for about 5 minutes.
  5. Taste and adjust seasoning if needed, then let it rest without stirring. Serve warm, garnished with fresh parsley or lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Avoid over-stirring once broth is added. Use quality broth for best results and let the paella rest after cooking to meld flavors.

Tried this recipe?

Let us know how it was!