Quick and Easy Skillet Paella Recipe (2024)

5 from 7 votes

• 8 large shrimp 16-20 count – peeled and deveined
• 4 chicken thighs bone in, skin on
• 6 ounces smoked chorizo sliced
• 1 cup baby green peas frozen or fresh
• ½ onion diced diced
• ½ cup red bell peppers diced
• 2 cloves garlic finely diced
• 2 tablespoons cilantro finely chopped
• 2 tablespoons blackening seasoning (cajun seasoning)
• 1 teaspoon saffron or more if desired
• 3 cups chicken broth
• 1 ¼ cup short grain rice
• 2 tablespoons olive oil

• Season skin side of chicken thigh with your favorite blackening seasoning. (make it as spicy as you like)

• In a large skillet over medium high heat, add two tablespoons of olive oil, then place seasoned chicken thighs, seasoning side down into pan.

• Allow chicken to get crusty and blackened before turning over (about 5 minutes)

• Turn over chicken thighs and allow to cook for 3-4 additional minutes, then remove from pan.

• Drain any excess oil, leaving only enough in the pan to lightly sear veggies.

• Add diced peppers (reserve 1 tablespoon of diced peppers for garnish), onions and garlic into pan. Sauté for about 2 minutes.

• Add rice to pan and stir allowing rice to be coated and continue to sauté for a minute or two. (don’t let the rice get brown)

• Add in 2 cups of chicken stock and saffron, mixing well.

• Place chicken thighs on top of rice and cover. Simmer over low heat for 15 minutes (or until liquid has been absorbed)

• At this point, remove the chicken thighs and add one more cup of chicken stock to rice, stirring well.

• Add shrimp on top of rice and continue to simmer for 5-7 minutes.

• Remove shrimp from pan, and add in smoked chorizo, peas and 1 tablespoon of cilantro.

• Place chicken and shrimp back on top of mixture and allow to simmer until all the liquid has been absorbed.

• Place on a large serving platter and garnish with reserved diced peppers and chopped cilantro.