Easy Weeknight Paella

WTF To Make For Dinner #25

The last time I was in Spain was back in 2015. Although it feels like a lifetime ago, Andrew and I eating our weight in Paella and drinking more Sangria than I’d like to admit.. It happens to be one of his all-time favorite dishes and I’ve always wanted to recreate it at home. When he mentioned craving it this past week, I knew it was time to come up with an easy, weeknight-friendly version. And I can't think of a better recipe to kick off my Substack journey!

If you’re unfamiliar, Paella is a traditional Spanish rice dish that comes in many delicious variations, often with a combination of (or all!) shrimp, mussels, chorizo, chicken, pork, and lots of veggies. There’s a traditional rice, called Bomba, but for this shortcut version, I’ve swapped quick-cooking orzo for rice and omitted the saffron that is often pricey and hard to find. I have included Spanish smoked paprika, which adds, yes, a smoky, earthy and deep flavor (which is worth seeking out—you’ll use it in everything and I’ve linked it here).

This is by no means traditional, but it is damn delicious AND easy to make. It has minimal prep, is a one-pan wonder and a breeze to clean! It only requires one pan and calls for minimal prep and cleanup.

When you want a no-fuss dinner that still feels a little fancy, this is IT. It’s also one of my go-tos for guests because it looks way more impressive than the time and effort it entails. Serve with a Spanish inspired cheeseboard, a crisp salad, and a pitcher of my Summer Rosé Sangria - and you’ve got a dream dinner party!

Thanks again for being a part of our WTF To Make For Dinner community on Substack! Time to get cooking - let’s dig in!

What pan do I recommend for this?

A 12-inch oven safe stainless steel pan like this or ceramic braiser like this works great!

Should I use shrimp with tails on or off?

I suggest using shrimp with the tails on because it provides more flavor and looks more Instagrammable! That being said, shrimp with tails off totally work, and it just depends on personal preference.

Can I use rice instead of Orzo?

Yes, rice works! Just be sure to increase the cook time on the stove to about 15 to 20 minutes (versus 7 to 10 with orzo) and to use a total of 3 cups chicken stock (as opposed to 2 ¾) as rice absorbs a bit more liquid.

How long will leftovers keep in the fridge?

Since seafood is involved, store in an airtight container for up to 2 days. That being said, there usually aren’t many leftovers with this dish!

Stay tuned for the next recipe! You can shop my kitchen essentials HERE.

What wine did you pair with the paella?

I would normally pair paella with an Albariño or Sauvignon Blanc but we really wanted to try this Reserve Viognier. It’s from Becker Vineyards in the Texas High Plains and was so delicious!

Prep Time: 15 Minutes
Cook Time: 35 Minutes

Ingredients (Serves 6)

• 1 tablespoon avocado oil or other neutral oil

• 12 ounces smoked andouille sausage, sliced into ¼-inch rounds

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• ½ large red onion, thinly sliced

• 3 cloves garlic, finely chopped

• 1 ½ cups dry orzo

• 2 teaspoons Cajun seasoning, divided

• 1 ¼ teaspoons smoked paprika, divided

• 2 ¾ cups chicken stock

• 1 medium on-the-vine tomato, roughly chopped (or 1 cup quartered cherry tomatoes)

• 1 pound large peeled and deveined shrimp

• ½ cup frozen peas

• Chopped flat leaf parsley leaves, for garnish

• Lemon wedges, for serving

Step-By-Step Method

1. Preheat the oven to 400°F.

2. Heat the oil in a large oven-safe pan over medium heat. Once shimmering, add the andouille sausage to the skillet. Cook, stirring frequently, until the sausage is golden brown, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.

3. To the same pan, add the bell peppers and onions. Season with ¼ teaspoon of salt and stir to combine. Cook, stirring occasionally, until the peppers and onions are soft and beginning to brown, about 10 minutes. Add the garlic and cook, stirring constantly, until the garlic is fragrant, 1 minute.

4. Add the orzo,1 teaspoon of the Cajun seasoning, 1 teaspoon of the smoked paprika, and 1 teaspoon of salt. Stir to coat the orzo and veggies in the spices. Add the chicken broth and chopped tomatoes, stirring to combine. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Stir occasionally until the orzo is al dente and the liquid is mostly absorbed, 7 to 10 minutes.

5. Meanwhile, place the shrimp on a plate or in a large mixing bowl and pat dry. Season with the remaining 1 teaspoon of Cajun seasoning, ½ teaspoon of salt, and ¼ teaspoon of smoked paprika.

6. Add the browned sausage to the pan and stir to combine. Then, remove it from the heat. Nestle the seasoned shrimp into the orzo and top with the frozen peas. Transfer the pan to the oven and bake until the shrimp are opaque and just cooked through, 6 to 8 minutes.

7. Remove the pan from the oven and let it rest for a few minutes. Top with parsley leaves and lemon wedges for squeezing. Serve immediately and enjoy!

How to Make an Easy Weeknight Paella

xo,
Erin