My First Time Making Paella
I tried making a Spanish paella recipe years ago. I was so nervous. I thought it had to be perfect.
My friend Luis laughed. He said, “Marina, it’s just rice and what you have.” That changed everything for me. This easy shrimp and sausage paella recipe is for busy nights. It brings everyone to the table.
Why This One-Pot Wonder Works
This is a true one-pot paella. You cook everything in a single pan. That means less washing up for you and me. I love that.
The magic is in the rice. We use Arborio rice paella style. It soaks up all the tasty stock and spices. Every bite is full of flavor. *Fun fact: The crispy rice at the bottom of the pan has a special name. In Spain, they call it “socarrat.” It’s the best part!
Gathering Your Flavors
Let’s talk about the shrimp and sausage paella stars. Use raw shrimp so they stay juicy. I like a good chicken sausage. It browns up so nice in the pan.
Now, the soul of the dish. That’s the saffron and smoked paprika. They give it that warm, sunny color. Doesn’t that smell amazing when it hits the oil? It reminds me of a Spanish market.
Perfect Paella Tips While You Cook
Here is my best paella cooking tip. Do not stir the rice after you add the stock. I know it’s hard. You want to poke it. But you must trust the pot.
Let the rice drink up the broth on its own. This is how to make paella with that perfect texture. It’s not mushy. Each grain is separate and full of flavor. This matters because good food is about patience.
Bringing It All to the Table
When it’s done, I just bring the whole pan to the table. It’s so pretty with the pink shrimp and green peas. Everyone “oohs” and “aahs.” I still laugh at that.
Sprinkle on that fresh parsley. It makes it look like a party. This quick paella recipe is about sharing. That matters more than being “authentic paella.” What’s your favorite one-pot meal to share? Tell me in the comments.
Your Turn in the Kitchen
I hope you try this easy shrimp and sausage paella recipe. It seems fancy but it’s just simple cooking. The best meals often are.
Do you have any perfect paella tips from your family? Or will this be your first time? Let me know how it goes. What’s the one spice in your kitchen you couldn’t live without? Mine is smoked paprika, for sure.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Arborio Rice | 1 Cup | you may use Spanish bomba rice |
| Raw Shrimp | 1/2 Pound | |
| Chicken Sausage | 2 Medium | chopped in bite-size round pieces |
| Frozen Green Peas | 1/4 Cup | optional |
| Seafood Stock | 2 Cups | |
| White Onion | 1/2 | diced |
| Garlic | 2 Cloves | minced |
| Diced Tomato | 1/4 Cup | |
| Small Green Chili | 1 | diced, optional |
| Fresh Chopped Parsley | for decoration | |
| Olive Oil | 4 Tbsp | |
| Saffron Threads | 1/2 Tsp | almost 2 pinches |
| Cumin | 1/2 Tsp | |
| Smoked Paprika | 1/2 Tsp | |
| Salt | 1 Tsp | use as per taste |
| Fresh Rosemary | 1/4 Tsp | chopped |
Instructions
Step 1: Warm your olive oil in a big pan. Add the onion and let it get soft. I love that sizzle. It smells like dinner is starting. (Use a pan that can go from stove to table for this easy shrimp and sausage paella recipe.)
Step 2: Stir in the garlic, rosemary, and sausage pieces. Cook until the sausage looks golden. This is where the flavor builds. What’s your favorite sausage? Share below! My kitchen smells amazing already.
Step 3: Now add the tomato, spices, and arborio rice. Stir it all for one minute. The rice will look shiny. This quick paella recipe gets its color from the paprika. (Toasting the rice is one of my perfect paella tips.)
Step 4: Pour in the seafood stock. Cover the pan and cook for 5 minutes. Then lower the heat. Do not stir. Let the rice do its work for 11 minutes. This is how to make paella with a good texture.
Step 5: Place the raw shrimp and peas on top. Cover and cook 5 more minutes. Turn off the heat. Let it sit for a few minutes. Your one-pot paella is ready. Sprinkle with parsley for a pretty finish.
Creative Twists
Chicken Swap: Use diced chicken instead of sausage for a different taste.
Veggie Boost: Add diced bell peppers with the onion for extra color.
Citrus Zing: Stir a little lemon zest into the rice at the very end.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve your shrimp and sausage paella right from the pan. It feels so authentic. A simple green salad with a lemon dressing is perfect on the side. For garnish, add extra lemon wedges. They make the flavors pop. This Spanish paella recipe is a full meal by itself. Which would you choose tonight?
Keeping Your Paella Perfect for Later
Let’s talk about storing this lovely shrimp and sausage paella. First, let it cool completely. Then, pop it in the fridge in a sealed container. It will be happy there for about three days. You can also freeze it for a month. Just use a freezer-safe bag.
I remember my first big paella batch. I put the whole hot pan right in the fridge! My mother scolded me. She said it would warm up the other food. Now I always let it cool on the counter first. Batch cooking this dish is a lifesaver for busy weeks.
To reheat, add a splash of broth or water to a pan. Warm it gently on the stove. This keeps the rice from drying out. Storing food well means no waste. It also means a tasty meal is ready anytime. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Paella Hiccups
Even grandmas have kitchen troubles sometimes. Here are three common ones. First, soggy rice. This happens if you stir it after adding the broth. Once the broth is in, let the rice be. I once stirred it constantly. I ended up with a sticky mess!
Second, bland flavor. Toasting the rice with the spices is key. It wakes up all those wonderful tastes. Third, overcooked shrimp. Add them at the very end, just to warm through. They cook so fast. Getting these steps right builds your cooking confidence.
It also makes the flavors in your Spanish paella recipe truly sing. Good food is about joy, not stress. Which of these problems have you run into before?
Your Quick Questions, Answered
What rice do I use in paella?
For an authentic paella, Spanish bomba rice is the traditional choice. It absorbs lots of flavor without getting mushy. In this easy shrimp and sausage paella recipe, we suggest using Arborio rice. Arborio is easier to find in most stores. It makes a wonderful, creamy result for a quick paella recipe at home.
What is the best quality rice for paella?
The best quality rice is Spanish bomba or Calasparra. These short-grain rices are the heart of an authentic paella. They soak up three times their volume in broth. This gives you that famous flavorful, separate grain. Using them is one of the top paella cooking tips for perfect texture.
Is arborio rice a good substitute for paella?
Yes, Arborio rice is a very good substitute. It is what we use in this one-pot paella. Arborio is also a short-grain rice. It releases starch and gets creamy. Your dish will be delicious, even if it’s a bit different from traditional versions. An Arborio rice paella is a fantastic and easy family meal.
Can I use normal white rice for paella?
I do not recommend long-grain white rice. It cooks differently and won’t absorb the broth the same way. The grains will be separate and dry, not creamy. For how to make paella with the right texture, a short-grain rice like Arborio or bomba is important. It makes all the difference.
What is the best rice for a paella?
For the best results, use Spanish bomba rice. It is the gold standard for a shrimp and sausage paella. It holds its shape and soaks up all the savory seafood stock and spices. This creates the perfect paella with a tasty crust on the bottom, called the “socarrat.”
Can I use jasmine rice for paella?
It is not ideal. Jasmine rice is long-grain and fragrant. It is meant to be fluffy and separate. Paella needs a short-grain rice that becomes tender and creamy. Using jasmine rice will change the dish completely. Stick with Arborio or bomba for your perfect paella tips to work. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this dish as much as I do. Cooking is about sharing stories and good food. *Fun fact: The crunchy rice at the bottom of the pan has a special name. In Spain, it is called the “socarrat” and many people fight for it!
It is the best part. I would love to hear about your cooking adventure. Tell me all about it. Have you tried this recipe? Let me know in the comments below. I read every one.
Happy cooking!
—Marina Caldwell
Quick Shrimp and Sausage Skillet Paella
Description
Easy Shrimp and Sausage Paella Recipe
Ingredients
Spices & Herbs:
Instructions
- Heat oil in a Paella Pan or 10.25″ Frying Pan.
- Add chopped onions and saute.
- Now, add garlic, rosemary and saute for 1/2 minute over medium heat.
- Add the chopped sausage and saute till golden brown in color or cooked slightly.
- Add Diced Tomato, green chili, cumin, paprika, salt and saute for 1-2 minutes over low heat.
- Add the saffron, rice and saute for a minute over medium heat.
- Finally add water and saute everything together and then cover the pan and cook on high heat for 5 minutes.
- After 5 minutes, reduce the heat to low and let it cook for another 11 minutes (don’t touch the rice now).
- After 11 minutes, you’ll see most of the water would be absorbed by the rice and place shrimps and peas on top.
- Cover and cook for another 5 minutes.
- Sprinkle chopped cilantro on top and place lemon wedges either on top or the side.
- Turn off the heat and transfer the Paella to table (use the same pan to serve).
- Enjoy with Family and Friends.
Notes
- Step 7 mentions adding ‘water’ but the ingredient list includes ‘Seafood Stock’. Use the Seafood Stock for cooking the rice. The parsley listed in ingredients is mentioned as ‘cilantro’ in step 11; use parsley as per the ingredient list or substitute to taste.