Paella – A Light Take on the Classic Spanish One-Pan Dish

Paella is one of Spain’s most iconic dishes—vibrant, flavorful, and deeply satisfying. This lightened-up version brings you all the color and richness of traditional paella, but with simple ingredient swaps to keep things balanced. Packed with lean proteins, aromatic spices, and tender rice, it’s a one-pan meal that feels indulgent without being heavy. Perfect for dinner parties or weeknight meals that feel like a celebration.

Why You’ll Love This Recipe

Flavorful & Filling – Packed with spices, veggies, and protein.
One-Pan Simplicity – Fewer dishes, less stress.
Balanced & Light – Lean meat, seafood, and lots of color without extra calories.
Customizable – Make it your own with your favorite veggies or proteins.

Ingredients

• 1 cup uncooked long-grain rice or arborio rice
• 1/2 lb boneless, skinless chicken breast, diced
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup frozen green peas
• 1 small red bell pepper, chopped
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 1/4 cups low-sodium chicken broth
• 1/4 tsp saffron threads (or 1/2 tsp turmeric for a budget option)
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Lemon wedges, for serving
• Optional garnish: chopped fresh parsley

Instructions

1. Sauté the Base
Heat olive oil in a large nonstick skillet or paella pan over medium heat. Add chicken pieces and cook for 3–4 minutes until lightly browned. Remove and set aside.

2. Build the Flavor
In the same pan, add onion and bell pepper. Cook for 3–4 minutes until softened. Stir in garlic, smoked paprika, and saffron (or turmeric). Cook for 1 more minute to bloom the spices.

3. Add Rice & Broth
Stir in uncooked rice and toast for 1–2 minutes. Pour in chicken broth, season with salt and pepper, and stir once to evenly distribute. Bring to a gentle simmer.

4. Simmer & Layer
Return chicken to the pan. Do not stir. Reduce heat to low, cover, and let simmer for 15–18 minutes until rice is nearly tender.

5. Add Shrimp & Peas
Tuck shrimp into the rice and sprinkle peas on top. Cover again and cook for another 6–8 minutes, or until shrimp are pink and rice is fully cooked.

6. Rest & Serve
Remove from heat and let the paella rest, covered, for 5 minutes. Garnish with parsley and serve with lemon wedges.

Nutritional Information (Per Serving, Approximate)

Calories: 310
Carbohydrates: 32g
Fat: 7g
Protein: 28g
Fiber: 3g

Tips for Success

• Use Lean Proteins: Chicken breast and shrimp keep the dish filling but light.
• Don’t Over-Stir: True paella develops a crisp bottom layer (socarrat) by leaving it undisturbed.
• Boost Veggies: Add spinach, zucchini, or tomatoes for extra fiber and flavor.
• Make It Meatless: Swap chicken and shrimp for chickpeas and mushrooms for a vegetarian version.

Why This Recipe Works

It honors the traditional heart of paella—vibrant rice, bold flavor, and rustic comfort—while making smart ingredient choices to keep it lighter. With a rainbow of vegetables, lean protein, and fragrant spices, this dish is both nourishing and deeply satisfying.

This lighter version of paella brings all the flair and flavor of the Spanish classic to your kitchen in a way that’s easy, nutritious, and full of joy. It’s a one-dish meal that delivers on every front—perfect for a weeknight dinner or a weekend get-together. Serve it with a squeeze of lemon and enjoy the taste of something special, any day of the week.