Easy Paella


by: Just One Cookbook

Once in a while I enjoy cooking non-Japanese food, like paella. The recipe I share may not be labeled authentic because I use Japanese rice instead of Bomba or Calasparra rice. However this recipe allows me to prep the paella using the existing ingredients that are already in the pantry.


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serves: 4

1 tsp Spanish saffron (I buy from Trader Joe’s)

3 tsp warm water

3 cups chicken stock

2 cups uncooked Japanese rice (about 3/4 American measuring cup)

tbsp 1½ olive oil

2 cloves garlic, minced

1/2 cup white wine

1/2 red bell pepper, sliced

1/2 orange bell pepper, sliced

2 small chicken thighs, rinsed and cut into pieces

3/4 lb sliced squid, rinsed

8 uncooked Tiger shrimp, rinsed (I prefer keeping the shell for retaining more flavor)

3/4 lb manila clams, de-gritted

8-10 thin asparagus

Sea salt

Freshly ground black pepper

2 green onions, chopped

Lemon wedges to serve

Nutrition Facts
Easy Paella

Servings Per Recipe: 4

Amount per Serving

Calories: 508

  • Total Fat: 14.1 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 270.9 mg
  • Sodium: 912.1 mg
  • Total Carbs: 46.5 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 4.3 g
  • Protein: 40.8 g

how is this calculated?

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1.  Hours prior to cooking, de-grit the clams.

2.  Hours prior to cooking, soak saffron in warm water and set aside.

3.  Preheat oven to 425F. In a small saucepan, bring the chicken stock to a boil and set aside.

4.  Heat the oil in a paella pan (I use a cast iron braiser) on medium heat and add rice. Stirring constantly for 5 minutes, or until the rice is translucent.

5.  Add garlic and stir for a couple of minutes. Then add white whine. Let all the wine evaporated. Then add the chicken stock and mix well.

6.  Add saffron including saffron water and bring it to a boil.

7.  After boiling, place bell peppers on top of rice.

8.  Transfer the pan into the oven and cook for 10 minutes.

9.  After 10 minutes, take out the pan and quickly place the chicken, squid, tiger shrimp, manila clams, and asparagus on top of rice and bell peppers. Put the pan back into the oven.

10.  Cook for 20 minutes. After it’s done, take out the pan from the oven and sprinkle salt, black pepper, and green onions. Serve with lemon wedges.

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