ArabianBowlsChickenCuisineItalianMainsMeatQuick & EasyRice

Midweek Paella

20 mins Cook
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NomNom Recipes 2

With 10 minutes prep time, you get a flavorful complete meal in one pot. This easy paella is a quick weekday meal with everyday ingredients.

Midweek Paella -  NomNomWow
Midweek Paella – NomNomWow

Spaniards will probably turn their noses at this dish. Authentic paella with plenty of seafood in our homemade seafood broth. I only do it on special occasions. I especially like making a huge skillet on the outside grill because it’s a great way to serve a meal to a lot of people…and it’s something different than a regular steak on the grill :).

Weekday paella. That said, it’s easier and faster to make than the “real thing,” and I sneaked some spinach in for a complete one-pot meal. All other ingredients and seasonings assume the use of chorizo. So if you don’t use them, you’ll have to adjust the amount of other flavors (this is clearly stated in the notes). However, I highly recommend using chorizo. You can get it in any supermarket these days. Of course, the better the quality, the better this dish will taste. A good chorizo ​​has a very strong flavor, and when fried it releases flavor oils that add flavor to all other cooked ingredients and form the flavor base for the entire dish. Make a simple paella from Short grain rice with low starch content and high absorption rate

Midweek Paella -  NomNomWow

Another major advantage of this easy paella dish is that it’s great to eat the next day – unlike risotto, which is pretty awful (unless you turn it into arancini balls, which I’ll share soon!). Taken directly from the stove. The photo above was taken the next day. Fresh parsley, a light sprinkle of paprika and a drizzle of olive oil tossed it in for a refreshing treat.

Thank you for trying.

Midweek Paella

Midweek Paella

With 10 minutes prep time, you get a flavorful complete meal in one pot. This easy paella is a quick weekday meal with everyday ingredients.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 1 tbsp olive oil

  • 350 g / 12 oz chicken thigh fillets , cut into 8 pieces

  • 180 g / 6oz chorizo , the best you can afford. I like to use a spicy one. (Note 3)

  • 1 small red capsicum / bell pepper , roughly diced

  • 2 cups (packed) shredded spinach (optional - see Note 1)

  • 2 garlic cloves , minced

  • 1 can (400g/14oz) crushed tomato

  • 1 1/2 cups chicken stock/broth

  • 1/3 cup frozen peas

  • 1 tsp paprika

  • 1 cup spanish calasparra rice (Note 2)

  • 1 1/2 tbsp parsley , finely chopped

  • Salt and pepper


Cut the chorizo ​​lengthwise into quarters, then cut into 0.5 cm squares.
Season the chicken with salt and pepper.
Heat the olive oil in a pan over high heat. Add chicken and fry until both sides are browned. It is cooked with rice. Remove chicken from skillet to a plate and set aside.
Add garlic, onion and chorizo ​​to pan. You don't need extra oil as the chorizo ​​will release the oil. Stir and cook until chorizo ​​begins to brown, 1 minute.
Add bell pepper and stir and cook until chorizo ​​is dark golden, 1 minute. Add rice and stir until coated with oil.
Add chicken broth, canned tomatoes, spinach, half of the peas, and bell peppers. Stir lightly to mix, and when it comes to a boil, reduce the heat to medium and lightly boil down the broth.
Put the chicken in the pan and submerge it in water


The spinach is optional. It is not in real paella, I added it to make this a complete meal. You can substitute fresh spinach with a 250g/8oz packet of frozen spinach. Defrost, squeeze out excess water then place bits of spinach around the pan after you add the rice and stock, before you put the chicken in. Spanish calasparra rice is a type of rice that is highly absorbent and is not starchy. If you do not have calasparra rice, the best substitutes (in order of preference) is normal medium grain rice, long grain rice, short grain rice, then lastly, risotto rice. If you are using medium, long grain or short grain rice, add an extra 1 tbsp of rice (because they are less absorbent). Note that the texture of the paella will be slightly different depending on what type of rice you use. The chorizo is a key part of the flavour base for this dish. If you do not have it, the best substitute is bacon (diced). If you make this with bacon, you will need to make the following adjustments to the recipe: add 1 tbsp olive oil before cooking the onion and garlic. Add 1/2 tsp paprika when you add the stock to the rice. Also adding a pinch of chilli powder is optional (because chorizo is mildly spicy). If you make this without chorizo or bacon, you will also need to add 1/2 tsp salt when you add the stock. Different brands of rice can have different levels of absorbency. So it is good to keep a kettle of boiled water handy in case you need it. Do a taste test when the liquid has been absorbed and if the rice is still too hard, drizzle some hot water over the rice and let it continue cooking until the rice is al dente. This makes enough for 4 hungry people or 5 normal servings. The nutrition analysis assumes 5 servings.
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