One-Pot Rice Paella

Our One-Pot Rice Paella is a simplified version of the classic Spanish dish, paella, which is traditionally cooked in a special wide, shallow pan called a “paellera.” 

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup Arborio rice (short-grain rice)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional, for flavor and color)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 2 cups chicken or vegetable broth
• 1 cup canned diced tomatoes (with juices)
• 1 cup frozen peas
• 1 cup cooked and diced chicken or seafood (shrimp, mussels, or a combination)
• Lemon/lime wedges and fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large, deep skillet or a wide, shallow pan over medium heat.
2. Add the chopped onions and garlic, and sauté until they become translucent, about 2-3 minutes.
3. Add the diced bell peppers and continue to sauté for another 2-3 minutes until they start to soften.
4. Stir in the Arborio rice, smoked paprika, saffron threads (if using), dried thyme, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the rice and spices, stirring frequently.
5. Pour in the chicken or vegetable broth and diced tomatoes (with their juices). Stir to combine everything.
6. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes, or until the rice is almost cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.
7. Add the frozen peas and diced chicken or seafood to the pan. Continue to simmer for another 5-7 minutes or until the peas are heated through, and the rice is tender.
8. Taste and adjust the seasoning with more salt and pepper if needed.
9. Remove the paella from the heat, cover it with a lid, and let it rest for a few minutes before serving.
10. Garnish with lemon wedges and fresh parsley before serving.