Easy One-Person Paella
This easy paella recipe is perfect for a quick and satisfying meal for one person. It features traditional Spanish flavors with saffron-infused rice, juicy chicken, succulent shrimp, and a variety of vegetables.
Ingredients
- 1 boneless, skinless chicken breast, diced
- 1/2 cup short-grain rice (Arborio or Bomba rice)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1/2 cup chopped tomatoes
- 1/2 teaspoon smoked paprika
- A pinch of saffron threads
- 1 cup chicken broth
- 8 large shrimp, peeled and deveined
- 1/4 cup frozen peas
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil in a paella pan or large skillet over medium heat. Add diced chicken breast and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add chopped onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 3-4 minutes.
- Add chopped tomatoes, smoked paprika, and saffron threads to the pan. Cook for an additional 2 minutes, allowing the flavors to meld together.
- Stir in the rice and coat it with the vegetable mixture. Cook for 1 minute to lightly toast the rice.
- Pour in chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let the rice cook for 15 minutes, or until almost tender.
- Nestle the cooked chicken back into the rice mixture, along with peeled shrimp and frozen peas. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
- Remove the lid and increase the heat to medium-high. Allow the paella to cook uncovered for 2-3 minutes to develop a crispy bottom layer (socarrat).
- Once the rice is fully cooked and the liquid is absorbed, remove the pan from the heat. Let the paella rest for a few minutes before serving.
- Garnish with freshly chopped parsley and lemon wedges, if desired. Serve the paella hot and enjoy!
Note
- Use short-grain rice, such as Arborio or Bomba rice, for the best texture.
- Make sure to season each component of the paella, including the chicken, shrimp, and vegetables, for maximum flavor.
- Allow the rice to develop a crispy bottom layer, known as socarrat, by cooking it undisturbed towards the end of the cooking process.
- Customize the vegetables based on your preferences or what you have on hand.
- Garnish the paella with freshly chopped parsley and lemon wedges before serving for a burst of freshness.
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