This Easy Paella Recipe makes a vibrant one-pan dish that's perfect for weeknight dinners and special occasions! It requires only a few easy-to-find ingredients -- the ease and flavor of this tasty paella will make this gluten and dairy-free recipe a favorite in your home! For my vegan friends, I also included instructions to make this easy paella vegan.
I was really nervous to make paella for the first time because all the recipes online looked so complicated. It turns out that making a great paella can be really easy with the few simplifications in this recipe!
Why you’ll love this recipe:
- simple, easy-to-find ingredients
- tastes great with or without saffron
- bold flavor-packed mouth party
- 30 minutes of cooking time
- healthy and veggie-packed
- naturally gluten-free and dairy-free
- super easy protein substitution for vegan
- perfect for dinner parties!
What is typically in paella?
The main ingredients in every paella recipe are rice, vegetables, meat or seafood, and spices. From there, traditional Spanish paellas can vary significantly by region. Short grain rice and saffron are key for an authentic paella.
This easy paella recipe is inspired by the Spanish dish and made with ingredients that are easy-to-find. I also made the original paella without saffron, and included instructions for those who want to add it back in.
If you're looking to up your paella game after trying this recipe, these fun Paella tips from Saveur can help.
What type of rice to use
Short grain white rice is the best rice to use for paella recipes. Traditional Spanish Paellas use Bomba rice. Arborio rice (used for risotto) and sushi rice make good substitutes.
I used Arborio rice in this simplified recipe.
Do you pre-cook the rice?
You do not pre-cook rice for paella. Paella is a one-pan dish. By adding uncooked rice and boiling it in the pan with the other ingredients, the rice is better able to absorb the flavors of the paella.
Tips before you start:
It's actually easy!
True story -- I procrastinated making this recipe for 3 days after buying the ingredients! Most 'easy' paella recipes online have so many ingredients and steps. This one is super-simplified -- after all, I made it in my camper van!
Make it Vegan... and even easier.
I used shrimp in this version, but you can add thawed frozen peas instead! Peas are an excellent addition to this dish if you make it with shrimp too.
So many variations!
Traditional paellas have lots of tasty variety! You can make it with chicken, sausage, peas, mussels, crayfish... just make sure to reconsider the cooking time since shrimp are pretty quick.
Try it with saffron if you like.
Some people might say it's not a 'true' paella recipe without saffron. While delicious, it's also expensive and can be hard to find.
This recipe has turmeric as the more affordable replacement. If you would like to use saffron, soak 2-3 strands in 2 tablespoons of warm water while you prep. Then add the saffron soaked in water in place of turmeric in this recipe. These instructions are also included in the notes section of the recipe card.
Let's make an Easy Paella Recipe
This recipe is so easy, you can make it while camping too. All of the photos you'll see here are from my camper van kitchen. Check out my Van Life Kitchen Essentials post to see what I use while traveling.
Ingredients
The 10 main ingredients you need for Paella: shrimp (or peas for vegan), olive oil, onion, red bell pepper, garlic, tomato puree, arborio rice, vegetable broth, a lemon, and Italian flat-leaf parsley.
Plus these spices: Paprika, Turmeric (or saffron), bay leaves, ground cumin, ground cayenne pepper.
Instructions
Sear shrimp in a large frying pan on medium heat (1 minute per side). Remove shrimp from pan and set aside.
Sautee onion and bell pepper in oil until soft (about 5 minutes). Then add garlic and sautee for ~2 minutes until golden brown and fragrant.
Sear shrimp. Saute veggies.
Add tomato puree, rice, broth, parsley, and spices. Bring to a low boil for 15 minutes, stirring on occasion.
Bury shrimp in the mixture when the rice is mostly cooked. Cook for 5 minutes more, stirring as needed. For a vegan paella, replace shrimp with green peas: add pre-cooked or thawed frozen peas at this point.
Turn off heat. If rice is still too firm, cover with a lid and towel (still no heat) until liquid is absorbed and rice is al dente.
Cook at a low boil. Serve when rice is al dente.
Add lemon juice, or serve with lemon wedges. Chopped fresh parsley also makes an excellent garnish.
What to pair with a Healthy Paella
Paella is often served as a stand-alone main dish because it includes so many healthy food groups in one pan. We often serve it with our Foolproof Gluten Free French Baguettes.
Other healthy One Pot recipes:
- Herby Vegan Alfredo Pasta
- Flashy Vegan Vodka Pasta from your pantry
- Creamy Sun-dried Tomato Pasta (vegan)
- Easy Roasted Chicken Fajita Bowl
- Best Easy Tuscan Chicken Salad
Super Easy Paella Recipe
- Total Time: 40 minutes
- Yield: 4-5 servings 1x
- Diet: Gluten Free
Description
This Easy Paella Recipe makes a vibrant one-pan dish that's perfect for weeknight dinners and special occasions! It requires only a few easy-to-find ingredients -- the ease and flavor of this tasty paella will make this gluten and dairy-free recipe a favorite in your home!
Ingredients
- 16 uncooked shrimp, tails off and deveined (see notes for vegan)*
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 red bell peppers, sliced thinly and halved
- 2 cloves garlic, minced
- 1 cup tomato puree
- 1 ½ cups uncooked arborio rice
- 2 ¼ cups vegetable broth
- 1 lemon, juiced (1 lemon provides about 2 tablespoons of juice)
- ¼ cup chopped Italian flat leaf parsley
Spices
- 1 teaspoon paprika
- ¼ teaspoon turmeric (or saffron -- see notes)**
- 2 medium Bay leaves
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
Instructions
- In a large frying pan on medium heat, sear the shrimp -- cook for about 2 minutes total, flipping mid-way. Remove shrimp from the pan and set aside.
- Add oil, onion, and bell pepper to the pan. Saute on medium-high heat for 5 minutes or until the vegetables begin to soften.
- Lower the heat to medium and add garlic to the pan. Cook, stirring constantly, for about 2 minutes or until garlic is fragrant and golden brown.
- Then add tomato puree, rice, broth, parsley, and spices. Bring to a low boil for 15 minutes or until rice is mostly cooked, stirring on occasion.
- Add shrimp and bury them in the paella. Cook for 5 minutes more, stirring as needed. For a vegan paella, replace shrimp with pre-cooked or thawed frozen green peas.
- Turn off the heat. If rice is still too firm, cover with a lid and towel (still no heat) until liquid is absorbed and rice is al dente.
- Add lemon juice or serve with lemon wedges and enjoy!
Notes
*Vegan/Green Peas: If adding green peas, add thawed or pre-cooked peas at the same time (or in place of) shrimp in this recipe. I recommend thawing frozen peas first to keep cooking times consistent.
**Saffron: If using saffron, soak 2-3 strands in 2 tablespoons of warm water while you prep. Then add the saffron and water in place of turmeric in this recipe.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner, Meal, Skillet
- Method: Skillet
- Cuisine: Spanish
Keywords: easy shrimp paella, easy paella recipe without saffron, easy vegan paella, quick easy paella recipe, shrimp paella recipe, healthy paella recipe
Congratulations! Now you can have a paella party any time.
xo, Jamie
Celiac Nana
I make this ALL the time! Thank you, Jamie! I spiced it up with some Andouille sausage which kicks the spice up a little. This has become one of my family's favorites!
★★★★★
Laura
I made this the other day. I love that you can make it with or without saffron. My family really enjoyed it!
★★★★★
Jamie
thank you so much Laura 🙂 I'm glad you enjoyed it!
Jen P.
This is my go to Paella recipe! Thank you so much for making one that's simple Jamie!
★★★★★
Jamie
Thank you Jen! I'm so glad you enjoyed it!
Joan Connor
Any sub for tomatoes .
Jamie
Hi Joan! I haven't tried making this recipe without tomatoes before, but I think you could substitute extra vegetable broth and get a similar taste and texture. I'd start with about 1/2 cup in place of the tomato puree and add up to 1/4 cup more if the rice seems too dry.
Pumpkin puree is also often a substitute for tomatoes, and you could try 1/2 cup pumpkin puree with 1/2 cup extra broth if you're feeling adventurous! I'd be curious to know how it works out 🙂