One Pot Paella

16 Jul

One Pot PaellaWhen your mom brings you back the largest jar of saffron you’ve ever seen in your life from her trip to Turkey, you’d better find a reason to use it.  Now that I’ve made this dish, using a whopping 1/8 tsp of that jar, it looks like I’m going to be eating paella for the rest of my life, or I’ll have to find some more recipes featuring the spice {comments and ideas are welcomed…and they may get featured in a future post}!

I also did some unfair experimentation on my niece with this dish.  She, my dad, and my dad’s fiance came out for a visit over the 4th of July and since she is a teenager growing like a weed, she’s both picky and hungry.  It’s a complex dilemma for an auntie.  She refused to eat the shrimp in the dish {um, yay…more for me}, but reported back that it was ‘very good.’  So, teenager approved, sans shrimp.

{Gina’s Take}

If you pick up shelled and deveined shrimp from the market, this dish is almost work free, so it’s a great gourmet style option for a weekday…plus you only have to wash one pan…{awesome}.

Couple of pointers for along the way – because he chicken is so lean, it’s got very little leftover grease when browned, so there was no need to drain in-between the sausage and the shrimp.  Plus it adds a little flavor to the shrimp.

I also used hot chicken sausage in my dish.  I thought it might be overkill with the crushed red pepper, but my spicy sensitive hubby didn’t even mention it.  Neither did my niece.  Spiciness will vary depending on the brand though, so go with what you are comfortable with…you can always add more heat.

For the seafood stock – props if you have that on hand and please invite me to dinner!  I had to swing by the store and pick up a carton to simplify the process.  My husband has been offering to serve me a glass of the leftover stock in the fridge ever since {sigh}.

{Pretty Little Tip}

Prefer pork?  That’ll work!  Just sub the chicken sausage for pork sausage and follow the same directions as below.

Like the pretty bowl?  Find the carved bowls over at AC Ceramics‘s etsy shop.

One Pot Paella


  • 1/4 cup Extra-Virgin Olive Oil, divided
  • 1lb hot, medium, or mild Chicken Sausage, removed from casings
  • 1 pound Shrimp, shelled and deveined
  • Salt and freshly ground pepper, to taste
  • 1 cup Arborio rice
  • 1 tablespoon Tomato Paste
  • 1 teaspoon Paprika
  • 2 Garlic Cloves (about 1 tsp), minced
  • 1/4 teaspoon Crushed Red Pepper (omit for a less spicy dish)
  • 1/8 teaspoon Saffron, crumbled
  • 2 cups Seafood Stock
  • 2 cups warm water


  1. In a large, deep non-stick skillet, add 1/2 of the olive oil and allow to heat up for a minute. Brown the chicken sausage over medium high heat until completely cooked, then set aside on a plate and cover to keep warm.
  2. In the same skillet, add and season the shrimp with salt and pepper in the pan. Cook until lightly browned and cooked on each side - about 2 minutes per side, then set aside on the plate with the sausage.
  3. Next, add the remaining olive oil to the skillet, warm the oil, then add the rice, stirring until opaque. Add the tomato paste, paprika, garlic, crushed red pepper, and saffron into the rice and stir until evenly coated and the rice is sizzling in the pan - about 1 minute.
  4. Next, cook the rice by slowly adding the seafood stock and water, then increasing the temperature to high heat to bring the rice up to a boil. Lower the heat and cover, allowing the rice to simmer for about 20 minutes, depending on the rice, until the rice is still wet, but done.
  5. Once rice is cooked, immediately add back and stir in the shrimp and sausage. Serve immediately.


One Response to “One Pot Paella”

  1. Virginia Mabry October 6, 2014 at 9:14 pm #

    I enjoyed making this dish during the week because it didn’t take a lot of time, and it only involved one pot. This dish also reheats really well too!

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