Paella has always been a dish that I looked forward to ordering in restaurants. I thought it was an impossible dish to master at home. Recently, I discovered that it is really not all that difficult! The key to making a paella dish at home is to use a good cast iron skillet and high quality saffron.
The first batch of saffron I used, my parents brought me back from Barcelona. Have no fear, that definitely is not necessary! I ended up buying the saffron on Amazon that had the highest ratings, and it performed really well in the recipe. For the cast iron skillet, you can also get those on Amazon. Here is the link for the skillet I use. Here is the link to the saffron I purchased.
The rice that I used in this recipe is from Right Rice. You can purchase the original flavor here or at your local Kroger store! The rice is made from a base of legumes like chickpeas, lentils, etc. and is a really filling option. If you are looking to make this paella with regular rice, you definitely can! Unfortunately, I have not tested the exact measurements for how much rice you would need. There is about a cup and a half of cooked rice that comes out of the bag from Right Rice, and you could totally play around with the seasonings provided.
One Skillet Paella (Gf, Df)
- Cast Iron Skillet
- 1/2 cup chopped yellow onions
- 3-4 cloves minced garlic
- 3 links chicken sausage Can use any type of sausage/chorizo. I like Bilinski's sausage.
- ~20-25 pieces shrimp Tails off
- 1 package Right Rice Original Vegetable Rice Can use another rice, but I have not tested the exact amount.
- 1 1/2 diced tomatoes
- 2 tbsp avocado oil
- 1/2 tsp paprika
- 1 tsp salt
- 1 1/2 tsp saffron
- 1/2 cup frozen peas
- 1 1/3 cups bone broth For cooking the rice. I like Bonafide Provisions.
- 2 tbsp bone broth Save this for the final steps
- juice of half of a lemon
- parsley for garnish Optional
- Cook the Right Rice according to the package. Instead of using water, cook in the chicken broth! Set the cooked rice aside.
- Heat the oil, onions, and garlic in your cast iron skillet and saute until translucent and fragrant.
- Add the sausage in and cook for about a minute. Be sure to double check that your sausage is pre-cooked. If it is not, cook the sausage until it is about half way through cooking.
- Add the shrimp in and cook for about a couple minutes. They will not be fully cooked, but you do not want your shrimp to overcook and become rubbery throughout the rest of the cooking process.
- Add in the paprika and the salt and stir everything together. Turn the heat down to medium, medium-low.
- Add in the rice and the diced tomatoes and mix everything together.
- Add the remaining 2 tbsp of bone broth, the saffron, and the lemon juice. Let everything simmer for a few minutes.
- Add in the frozen peas and let everything simmer for a few more minutes. The rice will absorb the bone broth. Make sure your proteins are fully cooked at this point!
- You can garnish the paella with parsley, a little more salt and enjoy!
I am thinking that the next batch I make of this is definitely going to need to be paired with a homemade Sangria recipe. Who wants to join me?!
If you make the recipe, remember to tag me on Instagram @matcha_and_margs so that I can send you the love and support right back! I hope you all enjoy this festive and flavorful recipe. Adios amigos!