Skillet Paella

Real paella takes an afternoon. This one takes 30 minutes and still delivers that satisfying mix of shrimp, ham, and seasoned rice.

Shrimp get a quick saute in butter until pink, then water, peas, and a rice seasoning mix come to a boil.

Rice, thin strips of ham, sliced olives, cherry tomato halves, and a squeeze of lemon juice all go in at once.

Cover, pull off the heat, and let it sit for five minutes. That’s it. Fluff with a fork and serve.

Variations

• Add diced chicken breast or chunks of chorizo for a meatier version
• Swap the rice seasoning packet for a pinch of saffron and some smoked paprika for a more traditional Spanish flavor
• Stir in roasted red peppers or artichoke hearts with the tomatoes

Pro Tips

• Don’t overcook the shrimp in the first step. Two to four minutes is all they need. They’ll warm through again during the rest
• Let the rice sit covered for the full 5 minutes. Lifting the lid early means undercooked, crunchy grains
• The lemon juice at the end is essential. It brightens the whole dish and keeps it from tasting flat