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Thank you Le Creuset for providing me with an amazing Paella pan to facilitate this post! All opinions are my own.

Easy Spanish Paella: Saffron infused rice, hearty sausage, prawns, fresh green beans, and more! This Easy Spanish Paella will take your tastebuds on a Valencian vacation.

Easy Spanish Paella

Name: Easy Spanish Paella
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 3 tbsp olive oil; 1 large yellow onion (chopped); 8 ounce rice (1 package) I used "Vigos" saffron Spanish rice, which has some seasoning in the package, but any kind works.); 2 Tbs garlic cloves (minced ); 1/4 cup water; 3 pinches saffron threads (large pinches of Spanish saffron soaked in 1 cup water); 26 ounces Seafood Stock (Can replace with chicken stock if you can't find seafood stock); 1 tsp paprika; 1/2 tsp cayenne pepper; Salt and pepper to taste; 1 cup grape tomatoes (cut in half); 1/2 pound fresh green beans (ends snipped, and cut in half.); 1/2 pound smoked sausage (Kielbasa); 1 lb large prawns or large shrimp (peeled and deveined); 1/4 cup chopped fresh parsley

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I am obsessed with Paella. The first time I ate it was when I was in high school. My mom doesn’t like shrimp, and it therefore took me 15 years to be introduced to it.

In our high school Spanish Club (nerd alert) we got to do all these cool things, like go to Tijuana and work in a school, and head to downtown San Diego to try an authentic Spanish Restaurant (Spain)! I ordered Paella, and the heavens opened and my tastebuds experienced real bliss. Haha okay, maybe not that extreme, but it was really really good.

And so I am ashamed to admit I have only eaten it like 3 times since. But you guys…. I never wanted to make it because it seems so hard. Wrong!

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Easy Spanish Paella

©Eazy Peazy Mealz by EazyPeazyMealz.com

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A long list of ingredients, and an expensive spice that literally costs as much as gold, and the fear of the unknown have always stopped me.

Until today!!! And you guys, I am so glad I got over it because it is delicious! And easy.

My goal was to make a paella that has easy to find ingredients that you can get at your local grocery store, is not too hard to make, and tastes amazing.

Mission accomplished.

This may not be the most authentic paella ever, but it fits the bill and tastes awesome. And I credit Le Creuset with the success. At least a part of it. They sent me an awesome Paella Pan. I absolutely love this pan, and now want all of them. I definitely gave my hubby and kids a few Mother’s Day gift hints… And Le Creuset has a wide collection of Gifts under $250

Paella was named after the pan it is cooked in. And every region of Spain cooks it a little differently with different meats and vegetables. So while my Paella has sausage and prawns, and others have lobster and muscles, the key is getting the socarrat at the bottom of the pan. That is what makes a good Paella.

Socarrat is the layer of toasted rice at the bottom of the pan, and that is where the Le Creuset comes in. The wide, shallow, pan, cast iron, and matte black enamel allow excess moisture to evaporate and the socarrat to form. Read more about this on the Le Creuset website.

I am in love with this pan. So my picky little eater, and my not so picky eaters better really love Paella, or learn to love it, because it is now in the regular dinner rotation.

There are a few tricks to this recipe, but mostly it requires some patience while things simmer, and all those good flavors combine.

The Pan!

But let’s talk about this pan for a few minutes longer…

The color…I mean, beautiful! Right? I had the hardest time choosing. But I am so glad I went with this one, but it comes in several different color options. The color is long-lasting, and resists chipping and cracking.

The functionality…Traditionally Paella is cooked on a grill, outside. And guess what? Yep you guessed it, this pan works well on the stovetop or outdoor grill! How awesome is that?! You don’t have to worry about ruining your pan. This durable material also offers even heat distribution and superior heat retention. It is made for high temperature.

It has a durable matte black enamel finish, that not only helps with the soccarat, but also requires no seasoning. Totally Eazy Peazy!

Basically, I love everything about this pan, and I can’t recommend it enough. Not only is it amazing for Paella, but it is a HUGE pan, perfect for cooking meals for my family. I can sear food on the top of the stove, and then pop it in the oven to finish cooking. And when I am all done, pop it in the dishwasher. It is a miracle.

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