Paella in a Skillet ToTry

Inspired by The Mediterranean Dish.


  • 1.5 to 3 lbs seafood or sausage
  • Water
  • 3 tbsp Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 2 cups medium-grain rice, soaked in water for 15 to 20 minutes and then drained
  • 4 garlic cloves, chopped
  • 2 large pinches of Spanish saffron threads soaked in ½ cup water
  • 1 tsp sweet Spanish paprika
  • 1 tsp cayenne pepper
  • ½ tsp aleppo pepper flakes – Substitute is Ancho Pepper or Chipotle Pepper
  • Salt
  • 2 large Roma tomatoes, finely chopped
  • 6 oz. French green beans, trimmed
  • 1 lb prawns or large shrimp or your choice, peeled and deveined
  • ¼ cup chopped fresh parsley


  1. In a large pot, bring 3 cups of water to a rolling boil. Add the shrimp and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove them, cool and shell.
  2. In a large deep pan or cast-iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the shrimp cooking water. Stir in the saffron and it’s soaking liquid, paprika, cayenne pepper, Aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover and cook on low heat for 20 minutes.
  3. Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink.

My Thoughts: The shrimp will be bland with no seasoning and sitting on top of the rice. Need to boil them with salt and cook the rice with salt.

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