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Shortcut Paella

Shortcut Paella

Spain’s abundant, ceremonial dish translated to a one-pot meal—make it quick, and dress up as you like.

By Laura RussellAugust 9, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes

Think of this as a pared-down paella. It features two classic Spanish ingredients: chorizo and smoked paprika. To bump up the tomato flavor, we brown tomato paste along with the chorizo, garlic and paprika, then stir in rice and green beans so they absorb the bold seasonings and meaty goodness. If you like, brighten the dish with a garnish of chopped parsley, roasted red pepper strips or a squeeze of lemon—or all three. Be sure to use dry-cured Spanish chorizo, not Mexican chorizo, which is a fresh sausage.

Ingredients
  • 4

    ounces Spanish chorizo, casings removed, halved lengthwise and thinly sliced crosswise

  • 6

    large garlic cloves, thinly sliced

  • 2

    teaspoons smoked paprika

  • ¼

    cup tomato paste

  • 1 ½

    cups Arborio rice

  • 12

    ounces green beans, trimmed and cut into 1-inch lengths

  • Kosher salt and ground black pepper

  • Optional Garnish

  • Lemon wedges OR chopped fresh flat-leaf parsley OR roasted red peppers, cut into strips OR a combination

Step 1

In a Dutch oven over medium, cook the chorizo, stirring occasionally, until it releases some of its oil and starts to brown, 5 to 8 minutes. Add the garlic and paprika; cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring often, until the paste begins to brown, about 2 minutes.

Step 2

Stir in the rice, then add the green beans, 1 teaspoon salt, ¼ teaspoon pepper and 6 cups water. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the rice is tender and creamy and the water is mostly absorbed, 15 to 20 minutes. If a creamier texture is desired, stir in additional water. Off heat, taste and season with salt and pepper.

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