Paella (Mediterranean-Inspired One-Pan Feast)

Few dishes bring people together like paella. This Spanish classic layers saffron-scented rice with tender chicken, sausage, shrimp, and vegetables for a meal that feels celebratory yet deeply comforting.

While paella may look elaborate, it’s built on simple techniques: browning proteins for depth, developing a rich tomato base, and allowing the rice to absorb flavorful stock without stirring. The result is a beautifully textured dish with golden rice and savory layers in every bite.

Perfect for gatherings, holidays, or a weekend dinner when you want something memorable.

Ingredients

• 1 cup large white beans, soaked overnight and drained (or canned, with liquid)
• 6 boneless chicken thighs, cut into 1-inch pieces
• ½ cup extra-virgin olive oil (more if needed)
• 2 pounds andouille sausage or country-style pork spareribs, cut into pieces
• 1 pound medium-large shrimp (25-count), peeled
• 3 cups finely chopped white or yellow onion
• 9 oz frozen artichoke hearts
• 2 cups fresh tomato sauce or chopped tomatoes
• 1 teaspoon saffron threads, soaked in ¼ cup water
• 1 pound green beans, cut into 2-inch pieces
• 2 tablespoons sweet pimentón (paprika)
• Sea salt to taste
• 2 rosemary sprigs
• 6 cups chicken stock, heated
• 4 cups short-grain rice (Arborio or Spanish short grain)

Directions

1. Cook the Beans

Simmer soaked beans in 4 cups of water for 30–40 minutes, until tender but not falling apart. Reserve some of their cooking liquid.

2. Brown the Proteins

In a large paella pan or heavy skillet, heat olive oil over medium heat.

• Brown chicken pieces on all sides (about 20 minutes). Remove and set aside.
• Brown sausage or ribs (about 20 minutes). Remove and set aside.
• Cook shrimp quickly until pink and opaque (3–5 minutes). Remove and reserve.

3. Build the Base

Lower the heat to medium-low. In the remaining oil, sauté the onion until soft and lightly browned (about 15 minutes).
Add tomatoes and cook until thickened (about 20 minutes). Stir in saffron and soaking water.

Add green beans, artichokes, and white beans (with cooking liquid). Stir in paprika and cook until the mixture thickens again (about 20 minutes).

4. Add Meat & Stock

Arrange chicken and sausage around the edges of the pan. Sprinkle with salt and add rosemary sprigs to the center.

Pour in simmering stock until it reaches about 1 inch from the top of the skillet (or to the rivets in a paella pan).

5. Add Rice

Sprinkle rice evenly across the pan, ensuring it is fully submerged. Do not stir.

Bring to a boil, then gradually reduce the heat. Cook for about 30 minutes, allowing the rice to absorb the liquid.

If additional stock is needed, add it while the stock is simmering.

6. Finish

When the rice is tender and dry (but not mushy), distribute the reserved shrimp evenly across the surface.
Remove from heat and rest 5–10 minutes before serving.

Serve immediately.

Cooking Tips

• Do not stir once rice is added; this helps develop the prized crispy bottom layer (socarrat).
• High-quality saffron makes a noticeable difference in aroma and color.
• This dish can be adapted to seafood-only or chicken-only variations.