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It isn’t officially summertime until you’ve eaten paella (served with a glass of white wine, of course). But this hearty Spanish rice dish wouldn’t usually be simple to whip up at home on any given Wednesday…until now. Presenting our recipe for weeknight skillet paella. All you need is one pan and an oven.
The Valencian specialty gets its name from the wide, shallow pan it’s cooked in (“paella” translates to frying pan), but you can make this version in any large, oven-safe skillet or Dutch oven—ideally, one with low, sloping sides to encourage the rice to cook evenly. If you can find the traditional Bomba rice, kudos. Otherwise, use another short-grain risotto rice, like Carnaroli or Arborio.
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