pantry paella

Pantry Paella

Short-grain rice is sautéed with onions, garlic, bell peppers, and tomatoes, then simmered in a flavorful broth with saffron and smoked paprika. Protein such as chicken, shrimp, or sausage is added, allowing the rice to absorb the seasonings and juices while cooking evenly.

As the paella simmers, the liquid reduces and the rice develops a slightly firm, tender texture, while the proteins cook through and blend with the aromatic vegetables. Gentle stirring ensures even distribution of flavors without breaking the rice. The preparation emphasizes layering ingredients, seasoning, and controlled simmering for a vibrant, flavorful quick paella.

Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Rice
Mediterranean
Servings: 4

Equipment

  • skillet

Ingredients

  • 1 cup of rice
  • 1½ cups + ½ cup chicken stock
  • 3 Tbsp. olive oil
  • 1 white onion
  • 1 bell pepper, green or red
  • 6 oz. (2 links) andouille, skinnned and crumbled
  • 1 lb. shrimp, fully peeled, deveined, and chopped in thirds
  • 1 can octopus
  • ¾ cup frozen peas
  • ½ cup chopped tomato, de-seeded
  • 4 Tbsp. sofrito
  • red pepper flakes
  • salt
  • dried oregano
  • chopped parsley

Instructions 

Rice

  • Heat 1½ cups of chicken stock in the microwave (2 minutes).
  • Heat the deep skillet over medium heat.
  • Add 2 Tbsp. of olive oil to the pan and heat until it shimmers.
  • Add the unrinsed rice to the pan and mix until thoroughly coated.
  • Add hot chicken stock to the rice and stir.
  • Salt the rice if using unsalted chicken stock.
  • Cover the rice, reduce the heat, and simmer for 10 minutes.
  • Turn off the heat and let the rice sit for an additional 10 minutes while starting the seafood.

Seafood

  • Heat a cast iron skillet over medium heat.
  • Add 3 Tbsp. of olive oil to the pan and heat until it shimmers.
  • Add onions and peppers and sauté for 2-3 minutes.
  • Add crumbled andouille and brown for 5-6 minutes, stirring frequently.
  • Add garlic and red pepper flakes and sauté for 1 minute.
  • Add sofrito and mix thoroughly. Cook down the base for a 2-3 minutes until thickened.
  • Add chopped shrimp and sauté for 2 minutes
  • Add chopped octopus and oregano and toss with shrimp, and sauté for another 2 minutes.
  • Add frozen peas and chopped tomatoes and cover with chicken stock (about ½ cup).
  • Simmer for 5 minutes, then fold rice into the pan, mixing thoroughly.
  • Sprinkle with chopped parsley.

Notes

  • Add seasoning (bay leaf, cumin, black pepper)
  • Add fish filet, cut in pieces