Quick & Easy Stovetop-to-Oven Paella with Shrimp & Chorizo

Introduction & Inspiration

If you’ve ever dreamed of making authentic-tasting paella but felt intimidated by the traditional methods or special pan, then this Quick and Easy Paella recipe is your perfect gateway! It simplifies the process by using a large, oven-proof skillet and a clever stovetop-to-oven-to-stovetop technique, resulting in a dish bursting with those iconic Spanish flavors. Imagine succulent shrimp, smoky chorizo, sweet peppers, and peas nestled in a bed of beautifully golden, saffron-infused Arborio rice, with a delightful crispy bottom layer (the coveted socarrat!).

My inspiration for this comes from wanting to make the incredible flavors of paella more accessible for weeknight meals or casual entertaining, without needing a dedicated paella pan. This version uses Arborio rice for a lovely creamy-yet-toothy texture and builds flavor beautifully, from making a quick saffron broth with shrimp shells to the final sizzle on the stovetop.

This dish is a true feast for the senses – aromatic, colorful, and incredibly delicious. It’s perfect for a special dinner that feels both rustic and impressive. It is a perfect recipe for a taste of Spain.

Nostalgic Appeal / Comfort Factor

Paella is a dish that evokes strong feelings of celebration, community, and the vibrant culinary traditions of Spain. Its large, shareable format and beautiful presentation make it a centerpiece at gatherings. The comforting appeal comes from the hearty rice, the savory meats and seafood, and the rich, aromatic saffron-infused broth.

While perhaps not a weekly staple for everyone, the flavors are beloved – smoky paprika, rich chorizo, sweet shrimp, and that unmistakable saffron. This “quick and easy” version aims to bring that exciting, comforting experience into the home kitchen with more regularity, making a traditionally grand dish feel more approachable.

It’s a dish that feels both festive and deeply satisfying, perfect for creating a memorable meal. A perfect comfort food dish with flair.

Homemade Focus

This recipe is a wonderful journey in homemade flavor building from scratch. You’ll start by creating your own quick yet intensely flavorful saffron broth using reserved shrimp shells – a fantastic homemade touch that adds incredible depth. Searing the chorizo, sautéing fresh aromatics like onion and garlic, and toasting the rice are all key homemade steps.

The careful layering of ingredients, the baking process, and the final stovetop crisping to achieve that desirable socarrat are all part of the hands-on, homemade experience. While Arborio rice is a slight deviation from traditional Bomba or Calasparra rice used in Spain, its use here contributes to the “quick and easy” yet still homemade nature of the dish, as it readily creates a creamy texture.

It celebrates the process of building complex flavors from simple, fresh ingredients using a combination of stovetop and oven techniques. The homemade saffron broth is key.

Flavor Goal

The primary flavor goal is a rich, savory, and aromatic rice dish with distinct notes of saffron, smoky chorizo, sweet shrimp, and tender vegetables, all bound together with perfectly cooked, slightly creamy Arborio rice that ideally develops a crispy bottom layer (socarrat).

The saffron broth should infuse the entire dish with its unique floral aroma and golden color. The chorizo provides smoky, paprika-rich depth. The shrimp, added towards the end of the initial cook, should be plump and just cooked through. The bell peppers and peas add sweetness and pops of color. Seasonings like paprika and cayenne should add warmth and complexity.

The overall experience should be a deeply flavorful, multi-textured dish – tender rice, savory meats and seafood, soft vegetables, and that prized crispy bottom. A perfect balance between flavour and texture.

Ingredient Insights

For the Saffron Broth:

• Reserved Shrimp Shells: Don’t discard them! Sautéing them in olive oil extracts wonderful seafood flavor for the broth base.
• Olive Oil (2 tsp for broth): For sautéing shells.
• Saffron Threads: The quintessential paella spice, providing iconic yellow-orange color and a unique floral, slightly earthy flavor. A little goes a long long way.
• Chicken Broth: Forms the main liquid for the broth and for cooking the rice. Vegetable broth can be used.

For the Paella:

• Olive Oil (1 tbsp for paella): For cooking chorizo and aromatics.
• Chorizo Sausage (Spanish-style): Dry-cured or semi-cured Spanish chorizo (not fresh Mexican chorizo) is traditional, sliced into thin rounds. It renders flavorful paprika-infused fat.
• Yellow Onion (Diced) & Garlic (Minced): Essential aromatic base.
• Arborio Rice: Italian short-grain rice typically used for risotto. Its high starch content creates a creamy texture, which is a feature of this “quick and easy” version. For truly traditional paella, Bomba or Calasparra rice would be used, which absorb more liquid and remain more separate.
• Green Peas (Frozen or Fresh): Add sweetness and color.
• Red Bell Pepper (Cut into thin strips): Adds sweetness, color, and softens beautifully.
• Salt, Paprika, Cayenne Pepper: Seasonings for the paella. Paprika reinforces the chorizo flavor; cayenne adds optional heat.

Essential Equipment

• Saucepan (Medium): For making the saffron broth.
• Fine-Mesh Sieve/Strainer: Crucial for straining the saffron broth to remove shells and solids.
• Small Saucepan: To keep the strained saffron broth hot.
• Large, Oven-Proof Skillet (10-12 inch diameter, Paella Pan ideal but not required): Absolutely essential for this recipe as it moves from stovetop to oven and back to stovetop. Cast iron or heavy stainless steel works well.
• Knife & Cutting Board: For dicing onion, mincing garlic, slicing chorizo/peppers, prepping shrimp.
• Wooden Spoon or Heatproof Spatula: For stirring.
• Measuring Cups & Spoons:
• Oven:

Ingredients

(Original recipe yields 6 servings)

Saffron Broth:

• ▢ Shells from 1 pound jumbo shrimp
• ▢ 2 teaspoons olive oil
• ▢ ½ teaspoon saffron threads (or more to taste)
• ▢ 2 ¼ cups chicken broth (low-sodium recommended)

Paella:

• ▢ 1 tablespoon olive oil
• ▢ 8 ounces chorizo sausage (Spanish-style, dry or semi-cured), sliced into thin rounds
• ▢ ½ yellow onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1 ⅓ cups Arborio rice (do not rinse)
• ▢ ½ cup green peas (fresh or frozen)
• ▢ 1 red bell pepper, cut into thin strips
• ▢ Salt to taste
• ▢ 1 teaspoon paprika (preferably Spanish smoked paprika)
• ▢ 1 pinch cayenne pepper (or more to taste)
• ▢ 1 pound jumbo shrimp, peeled and deveined (shells reserved for broth above)

Step-by-Step Instructions

1. Make the Saffron Broth:

• Peel and devein your 1 pound of jumbo shrimp, making sure to reserve all the shells.
• Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add the reserved shrimp shells and cook, stirring, until the shells turn pink and become fragrant, about 1 to 2 minutes.
• Stir the saffron threads into the shells. Pour in the 2 ¼ cups of chicken broth. Bring the mixture to a simmer.
• Let the broth simmer gently, uncovered, for about 20 minutes, allowing the saffron to infuse and the broth to become a rusty brown color and very fragrant.
• Strain the saffron broth through a fine-mesh sieve into a clean bowl or measuring cup, pressing on the shells to extract all liquid. Discard the shells.
• Measure out exactly 2 cups of this strained saffron broth. Pour these 2 cups into a small saucepan and place it over very low heat to keep the broth hot while you prepare the paella.

2. Prepare Oven and Start Paella Base:

• Preheat your oven to 425°F (220°C).
• Heat 1 tablespoon of olive oil in a large, oven-proof skillet (at least 10-12 inches wide) over medium heat.
• Add the sliced chorizo to the hot oil and cook until lightly browned and some fat has rendered, about 2 minutes per side.
• Add the diced yellow onion to the skillet with the chorizo and its rendered fat. Cook and stir until the onion is soft and slightly translucent, about 3 minutes.
• Reduce the heat to medium-low. Stir in the minced garlic and cook, stirring, until fragrant, about 1 minute more.

3. Add Rice and Assemble:

• Add the Arborio rice to the skillet. Stir it well for 1-2 minutes to coat the rice grains completely in the oil and chorizo fat (this is “toasting” the rice).
• Stir in the green peas.
• Pat the rice mixture evenly into the bottom of the skillet.
• Arrange the peeled and deveined shrimp in a single layer decoratively over the top of the rice.
• Lay the red bell pepper strips around and in between the shrimp.
• Season the top lightly with salt (be mindful of chorizo/broth saltiness), paprika, and cayenne pepper.

4. Stovetop Sizzle and Add Broth:

• Increase the heat under the skillet to high.
• Listen for the rice to begin sizzling in the skillet. Once it does, immediately pour the reserved 2 cups of hot saffron broth evenly over the shrimp and rice mixture.
• Gently shake the skillet to help distribute the liquid. Do not stir the rice from this point onward.

5. Bake in Oven:

• Carefully transfer the hot skillet to the preheated 425°F oven.
• Bake for approximately 20 minutes, or until the rice is almost tender and still looks a bit wet on top. Most of the liquid should be absorbed.

6. Crisp the Bottom (Socarrat) & Finish:

• Carefully remove the skillet from the oven and place it back on the stovetop over medium-high heat.
• Cook, without stirring, for another 3 to 5 minutes. Listen for crackling sounds from the bottom of the pan – this indicates the rice is caramelizing and forming a crispy crust (the socarrat). Be careful not to burn it; you might need to rotate the pan for even crisping. The rice should be tender and the remaining liquid fully absorbed.
• Remove from heat. Let the paella rest for 5 minutes, covered loosely with foil or a clean kitchen towel, before serving.

7. Serve:

• Serve the Quick and Easy Paella hot, directly from the skillet for a rustic presentation, or spooned onto plates.
• Garnish with fresh chopped parsley or lemon wedges, if desired. Enjoy!

Troubleshooting

• Rice Undercooked/Hard: Not enough liquid, oven temp too low, or not baked long enough. Ensure 2 full cups of hot broth. If rice is still hard after baking and liquid is gone, add a splash more hot broth and return to oven covered for 5-10 mins.
• Rice Mushy: Too much liquid, or Arborio rice over-stirred/overcooked. Arborio naturally creates creaminess; avoid stirring after adding broth.
• Paella Too Dry: Liquid evaporated too quickly in oven or during final crisping. Ensure oven temp not too high. Add a tiny bit more hot broth during oven bake if it looks very dry early on.
• Bottom Burns (No Socarrat, Just Burnt): Stovetop heat too high during final crisping stage, or left too long. Listen for gentle crackling, not aggressive sizzling and burning smell. Use medium to medium-high heat.
• Shrimp/Chorizo Overcooked: Chorizo added too early if using a very tender variety (though this recipe adds it at start). Shrimp cooked too long (if baking time was extended significantly). Add shrimp raw on top so they steam/cook in oven.
• Saffron Flavor Weak: Not enough saffron, or saffron was old. Ensure good quality saffron threads.

Tips and Variations

• Arborio Rice: While not traditional for Spanish paella (which uses Bomba or Calasparra rice), Arborio is often used in “quick” or “easy” paella versions as it’s more readily available and creates a slightly creamy texture without needing precise liquid ratios of traditional paella rice. Do not rinse Arborio rice for this method.
• Saffron Broth: Using shrimp shells is a great way to add seafood depth. If you don’t have shells, simply infuse the saffron in the warm chicken broth.
• Hot Broth: Always add hot broth to the rice mixture; it helps maintain an even cooking temperature.
• No Stirring!: Once the broth is added and distributed, do not stir the paella. This helps develop the socarrat and allows the rice to cook properly.
• Proteins: Add cooked chicken pieces, mussels, or clams (add shellfish during the last 5-10 minutes of oven baking, until they open).
• Veggies: Add artichoke hearts, green beans, or roasted red peppers.
• Smoked Paprika: Use Spanish sweet or smoked paprika for authentic flavor.
• Socarrat: Achieving a good socarrat (crispy bottom rice layer) takes practice. Listen for the crackle! A well-seasoned cast iron or carbon steel skillet helps.

Serving and Pairing Suggestions

• Serve Hot from the Pan: Traditionally, paella is served directly from the pan it was cooked in.
• Lemon Wedges: Essential for squeezing over the finished dish to brighten the flavors.
• Crusty Bread: For soaking up any delicious pan juices.
• Simple Green Salad: A light salad with vinaigrette balances the richness.
• Wine Pairing: A Spanish Rosado (rosé), a crisp Albariño, or a light-bodied Spanish Garnacha (Grenache) would be excellent.

Nutritional Information

(Note: Estimated, per serving, assuming 6 servings. Variable based on chorizo type/fat, shrimp size, oil used.)

• Calories: 450-600+
• Fat: 20-30g+
• Saturated Fat: 5-10g+
• Cholesterol: 100-150mg+
• Sodium: 900-1400mg+ (Chorizo, broth, and added salt contribute significantly)
• Total Carbohydrates: 40-55g+ (Mostly from rice)
• Dietary Fiber: 3-5g+
• Sugars: 3-6g+
• Protein: 25-35g+

Print

Recipe Summary and Q&A

Summary: This Quick and Easy Paella involves first making a saffron-infused broth using reserved shrimp shells and chicken broth. In a large oven-proof skillet, sliced chorizo is browned, followed by sautéed onion and garlic. Arborio rice is toasted in the skillet, then green peas are added. Raw shrimp and red bell pepper strips are arranged on top, seasoned with paprika and cayenne. Hot saffron broth is poured over, and the skillet is brought to a sizzle on the stovetop before being transferred to a hot oven to bake until the rice is almost tender. Finally, the paella is returned to the stovetop to cook further and develop a crispy bottom crust (socarrat) before resting and serving.

Q&A:

• Q: What is saffron and can I substitute it?
  • A: Saffron threads are the dried stigmas of the crocus flower and are a key ingredient in paella, providing its signature golden color and unique floral, slightly earthy flavor. It is expensive. While there’s no perfect substitute, a pinch of turmeric can provide some yellow color, but the flavor will be different. Smoked paprika helps with color and flavor too.
• Q: Why use Arborio rice instead of traditional paella rice like Bomba?
  • A: Arborio rice is more widely available outside of Spain and is known for releasing starch that creates a creamy texture, which is often enjoyed in quicker, simplified paella recipes. Traditional paella rices like Bomba or Calasparra are prized for their ability to absorb lots of liquid while remaining distinct and separate (less creamy). If using Bomba rice, you may need slightly more liquid and possibly a longer cooking time.
• Q: How do I get the crispy bottom (socarrat)?
  • A: After baking, returning the paella to the stovetop over medium-high heat for 3-5 minutes is key. Don’t stir! Listen for a gentle crackling sound (like Rice Krispies). Rotate the pan for even crisping. The type of pan (cast iron or carbon steel is best) and the evenness of heat also play a role. It takes a bit of practice.
• Q: Can I make this entirely on the stovetop?
  • A: Yes, traditional paella is often made entirely on the stovetop (or over an open fire) in a wide, shallow paella pan. It requires careful heat management and liquid addition. This recipe uses the oven for more even, hands-off cooking for part of the process, which can be easier for home cooks.