Quick and Easy One-Pan Stovetop Paella Recipe with Sausage and Shrimp

This easy Spanish Paella is highly customizable and can be on the table in thirty to forty minutes. It’s perfect for adventurous and picky eaters alike, making it an ideal weeknight dinner option.

This recipe appeared in the August Meal Plan of Emma Frisch’s Substack newsletter, Time For Dins. To see all meal plans, head to the Meal Plan Index.

When I lived in Ecuador, I was lucky to have a roommate from Valencia whose mother sent her delicious care packages. Inside were always fresh spices for making paella, including saffron. Saffron can be hard to come by, and if you find it, it has often lost its flavor. However, there are many other ways to make paella flavorful while borrowing the quintessential characteristics of this classic Spanish dish.

I like to flavor paella with onions, garlic, and tomato puree, and garnish it with smoked paprika to give it a traditional smokey flavor. Garnishing with smoked paprika at the end also makes this dish more kid-friendly. My kids love their paella as a simple tomato-based rice dish! I also like to use Arborio rice (typically used for risotto), which is easier to find in a U.S. grocery store and results in a very similar texture.

Why This Recipe Works

• Quick Preparation: This recipe can be on the table in thirty-forty minutes, making it perfect for busy weeknights.
• Customizable: Easily adapt this dish to suit adventurous eaters or picky kids.
• Simple Ingredients: Using readily available ingredients like Arborio rice and smoked paprika makes this recipe accessible.
• Delicious Flavor: Even without saffron, this paella is packed with flavor.

Variations and Substitutions

• Sausage and Shrimp Substitutions: You can sub the sausage and shrimp for shredded, rotisserie chicken.
• Vegan Option: Use vegan sausage or tofu, or, replace the sausages with shiitakes. If doing so, cook the shiitakes in 2 extra tablespoons of olive oil in Step 1, and then set aside. You can leave out the Parmigiano garnish.
• Component Cooking: Cook the sausages and shrimp separately and prepare the rice without the protein. If doing so, cook the shrimp in a separate pan: sauté in 1 tablespoon EVOO with a sprinkle of salt until the shrimp is pink and shrunken in size. Serve the peas separately if preferred.

Prep and Storage Tips

• Prep Ahead: You can prepare the onion and parsley up to two days in advance, and refrigerate in separate airtight containers. Or, prepare the entire dish up to 2 days in advance, and reheat with a splash of water in a pan.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and warm in the microwave or stovetop.

More One-Pan Rice Dishes

• Cajun Shrimp and Wild Rice
• Kitchari: A Winter Cleanse
• Kid-Friendly Sushi Rolls

This quick and easy one-pan stovetop paella recipe is perfect for busy weeknights. And whether you’re catering to adventurous eaters or picky kids, this dish is sure to be a hit. Enjoy the delicious flavors of a traditional Spanish paella, made simple and accessible with ingredients you can find at any grocery store.

Quick and Easy One-Pan Stovetop Paella with Sausage and Shrimp

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Adapted from Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors. This dish is inspired by the flavors of a traditional paella, but made quickly on the stovetop. Adults will love garnishing their plate with smoked paprika, giving this dish that signature smokey flavor. For spice-lovers, a Spanish-style chorizo is perfect for this dish. Otherwise, use a mild Italian sausage or other sausage of choice. Reheat leftovers for breakfast with an over-easy egg!

• Author: Emma Frisch
• Prep Time: 5 minutes
• Cook Time: 35-40 minutes
• Total Time: 0 hours
• Yield: 6–8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 12–14 oz. (~340-360g) sausages of choice
• 1–2 Tbsp extra virgin olive oil (EVOO)
• 1 yellow or red onion, finely diced
• 1 tsp garlic powder or 1 garlic clove, finely minced
• 1 tsp Kosher salt
• 1 cup Arborio rice
• 1 14–oz (397g) can pureed tomatoes
• 1 cup frozen peas
• Zest of 1 lemon
• 1 lb (454g) veined and peeled shrimp

Optional Garnish:

• Smoked paprika powder
• Parmigiano Reggiano, grated
• Parsley leaves, minced

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Instructions

1. In a 12-inch cast iron skillet or deep, lidded saucepan, warm 1 tablespoon olive oil over medium heat. Add the sausages and cook until browned, about 5-10 minutes depending on if pre-cooked. Transfer to a separate bowl, cover, and set aside.
2. Add the finely diced onion to the same pan, sautéing in the fat from the sausage. If there is not enough fat from the sausage, add 1 tablespoon olive oil. Sauté until translucent and soft, about 5 minutes, stirring occasionally.
3. Add the arborio rice, garlic powder or minced clove, and salt, and stir until the rice is coated in olive oil.
4. Stir in the can of pureed tomatoes. Fill the empty can with water, and add the water to the pan. Use the back of the spoon to spread the rice mixture into an even layer in the pan.
5. Bring the rice to a boil, then lower to a simmer and cover, cooking for 25 minutes until the liquid is absorbed. Do not remove the cover or stir while cooking. This will release the starch in the rice and create a gooier consistency. After 25 minutes, remove the lid.
6. Stir in the cooked sausages, 1 cup of frozen peas, and lemon zest until incorporated.
7. One by one, add the shrimp, pushing them so that they are buried in the rice. Cover the pan and cook until the shrimp are pink (no longer grey) and shrunken in size, about 5 minutes.
8. Remove the paella from the heat, protecting your hands from the hot pan handle! Let stand, covered, about 10 minutes to cool.
9. To garnish, sprinkle smoked paprika and parsley, and Parmigiano Reggiano over top.
10. Serve warm, directly from the pan (protecting the hot handle). Store leftovers in an airtight container in the refrigerator, for up to 3 days.
11. To reheat, add a splash of water and warm in the microwave or stovetop.

Notes

Component cooking: You could absolutely cook the sausages and shrimp separately, and set aside, preparing the rice without the protein. If doing so, cook the shrimp in a separate pan, sautéing in 1 tablespoon EVOO with a sprinkle of salt, until the shrimp is completely pink and shrunken in size. You could even serve the peas separately – my kids like frozen peas as a side dish!

Substitutions:

• You can use a red onion instead of a yellow onion
• You can sub the sausage and shrimp for shredded, rotisserie chicken

Vegan: You can use vegan sausage or tofu, or replace the sausages with shiitakes, cooking in 2 extra tablespoons of olive oil, and then setting aside. Leave out the Parmigiano garnish.

Shortcuts: You can use pre-cooked sausages and shrimp, stirring in last.

Prep ahead: You can prepare the onion and parsley up to two days in advance, and refrigerate in seperate airtight containers.

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