Curried Ground Beef with Peas and Potatoes

We used to eat these really delicious meat pies when we were growing up. I’m not sure exactly what was in them, but I do know that the mix had ground beef seasoned with curry powder, tender cubed potatoes, and sweet peas. It was so simple, hearty, filling, and one of my absolute favorite things […]

The post Curried Ground Beef with Peas and Potatoes appeared first on Budget Bytes.

We used to eat these really delicious meat pies when we were growing up. I’m not sure exactly what was in them, but I do know that the mix had ground beef seasoned with curry powder, tender cubed potatoes, and sweet peas. It was so simple, hearty, filling, and one of my absolute favorite things to eat. But these days I’m a busy person, so when I got the craving for those tasty meat pies I just whipped up the curried ground beef filling and ate it in a bowl instead of fiddling with dough and stuffing it into hand pies. It was still totally satisfying and way easier. There are a few different ways you can serve this curried ground beef, so keep reading to see some options!

Originally posted 10-10-2012, updated 9-4-2021.

curried ground beef with peas and potatoes in a skillet with a serving spoon

What Kind of Beef to Use

Since the spices and aromatics are going in the skillet before the beef, you won’t want to have to drain off any fat after browning the ground beef, or else you’ll lose some of the flavor. For that reason, you’ll want to use a lower fat ground beef, maybe 10-15% max. Having some fat is good for flavor, but you don’t want it pooling in the bottom of the skillet.

What Kind of Curry Powder to Use

Curry powder blends can vary a LOT from brand to brand, so it’s important to choose one that you’re familiar with and that you know you like. The kind I happen to be using today is 365 brand curry powder, but I’ve also enjoyed Sharwood’s brand in the past. You can use a mild curry powder, or spicy if you prefer. If you’d like to try making your own homemade curry powder, here is a great recipe for homemade curry powder from Spice it Up.

How to Serve Curried Ground Beef with Peas and Potatoes

This dish is quite filling on its own since it contains meat, potatoes, and vegetables, but I like to add a little bread on the side. I love serving naan with this curried ground beef so I can scoop up some of the beef mixture with the piece of naan and get everything in one bite (just like those meat pies I used to eat, but open-faced!). You could also serve the curried beef over a bed of rice for a little extra inexpensive filler. 

Can I Add More Vegetables?

Yes! This mixture is so flexible. If you want to incorporate a few extra vegetables, consider adding a diced onion, sliced carrots, and maybe even broccoli. If you want to swap out the potatoes for a lower carb option, you can use small cauliflower florets.

curried ground beef with peas and potatoes in a bowl with naan in the side

curried ground beef with peas and potatoes in a skillet with a serving spoon

Curried Ground Beef with Peas and Potatoes

Meat and potatoes come together with savory curry powder in this super simple weeknight curried ground beef skillet.
Total Cost $7.91 recipe / $1.32 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 1 cup each
Calories 293kcal
Author Beth - Budget Bytes

Ingredients

  • 4 cloves garlic, minced $0.32
  • 1 tsp grated fresh ginger $0.10
  • 2 Tbsp cooking oil $0.08
  • 1 Tbsp curry powder $0.30
  • 1 tsp turmeric $0.10
  • 1/4 tsp crushed red pepper (optional) $0.02
  • 1 lb. ground beef (15% fat or less) $5.49
  • 1 russet potato (¾ lb.) $0.63
  • 1 cup beef broth $0.13
  • 1 cup frozen peas $0.50
  • 1/2 tsp salt $0.02
  • 2 green onions, sliced (optional) $0.22

Instructions

  • Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.
  • Add the ground beef to the skillet with the spices and sauté until the beef is cooked through.
  • While the beef is cooking, peel and cube the potato into ½-inch pieces.
  • Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a boil.
  • Once the broth reaches a boil, turn the heat down to medium-low and allow it to continue to simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.
  • Finally, stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste (about ½ tsp). Top with sliced green onions and serve hot.

Nutrition

Serving: 1cup | Calories: 293kcal | Carbohydrates: 12g | Protein: 16g | Fat: 20g | Sodium: 399mg | Fiber: 2g

close up of a scoop of curried ground beef with peas and potatoes in front of the skillet

How to Make Curried Ground Beef with Peas and Potatoes – Step By Step Photos

Minced garlic and grated ginger in a skillet with oil

Start by mincing four cloves of garlic and grating about 1 teaspoon fresh ginger. Add the garlic and ginger to a skillet with 2 tablespoons of cooking oil. Sauté the garlic and ginger over medium heat for one to two minutes.

Spices added to the skillet with garlic and ginger

Next, add 1 tablespoon curry powder, 1 teaspoon turmeric, and ¼ teaspoon crushed red pepper (optional) to the skillet. Continue to sauté over medium heat for about one more minute to toast the spices.

Browned ground beef in the skillet

Add one pound of ground beef to the skillet and continue sautéing until it is cooked through.

Cubed potato on a cutting board

While the beef is browning, peel and cube one russet potato into ½-inch pieces. My potato was about ¾ lb. total, but it’s flexible so you can add a little more or less if you have it.

cubed potato in the skillet with beef, broth being poured in the side

Once the beef is browned, add the cubed potato and one cup beef broth. Stir to combine.

Spatula pulling beef and potatoes to the side to show no liquid in the skillet

Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the skillet simmer for about 10 minutes, with the lid in place, stirring occasionally. After ten minutes the potatoes should be nice and tender. Remove the lid and let it simmer a few more minutes, or until most of the broth is evaporated.

Frozen peas being poured into the skillet

Add one cup of frozen peas to the skillet and stir to combine, then allow the peas to heat through.

Finished curried beef with peas in the skillet with a spatula

Give the curried beef with peas and potatoes a taste and add salt to your liking (I added about ½ teaspoon). 

curried ground beef with peas and potatoes in a skillet with a serving spoon

Top with sliced green onions and enjoy!

Side view of a bowl of curried beef with peas, naan in the side of the bowl

The post Curried Ground Beef with Peas and Potatoes appeared first on Budget Bytes.

Easy Vegan Paella (1 Pan!)

If you think paella is too difficult to make, think again! This one pan wonder is surprisingly approachable, incredibly flavorful, and customizable based on taste and season. We couldn’t help but add some vegan chorizo (check out our recent recipe here…

Easy Vegan Paella (1 Pan!)

If you think paella is too difficult to make, think again! This one pan wonder is surprisingly approachable, incredibly flavorful, and customizable based on taste and season. We couldn’t help but add some vegan chorizo (check out our recent recipe here) for even more substance. Let us show you how it’s done!

What is Paella?

Paella is a rice-based dish originating in Valencia, Spain. The word paella means “frying pan,” and the dish is traditionally made in a shallow, wide pan with handles on the sides, sometimes also called a paellera.

Easy Vegan Paella (1 Pan!) from Minimalist Baker →

Creamy Lemon Ravioli with Spinach & Peas

Spring makes me happy. Lots of sunshine, green grass, and fresh flowers. I try to spend as much time outside as possible which means I need some easy recipes in my repertoire to make for dinner. This Creamy Lemon Ravioli with Spinach & Peas is the …

Spring makes me happy. Lots of sunshine, green grass, and fresh flowers. I try to spend as much time outside as possible which means I need some easy recipes in my repertoire to make for dinner. This Creamy Lemon Ravioli with Spinach & Peas is the perfect spring meal and it only takes 20 minutes…

The post Creamy Lemon Ravioli with Spinach & Peas appeared first on Two Peas & Their Pod.

Spring Tortellini Salad

I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellin…

I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellini Salad is a summer staple. Well, I figured it…

The post Spring Tortellini Salad appeared first on Two Peas & Their Pod.

Vegan Risotto with Miso and Spring Vegetables

We’re carb people. What can we say? And risotto is about the fanciest meal you can make that’s secretly really easy.
This 8-ingredient vegan risotto is beautifully rich in flavor thanks to miso, white wine, and vegan parmesan cheese. And it’s be…

Vegan Risotto with Miso and Spring Vegetables

We’re carb people. What can we say? And risotto is about the fanciest meal you can make that’s secretly really easy.

This 8-ingredient vegan risotto is beautifully rich in flavor thanks to miso, white wine, and vegan parmesan cheese. And it’s beaming with fresh spring vegetables in every bite! Make it for yourself and enjoy leftovers throughout the week, or wow dinner guests. Let us show you how it’s done!

Vegan Risotto with Miso and Spring Vegetables from Minimalist Baker →

Vegan Breakfast Casserole

Also known as Vegan Egg Casserole is the perfect customizable, make-head, savory breakfast recipe with a quick & easy vegan eggy base, SEVEN veggies like hash browns, bell peppers, green peas, mushrooms, tomatoes and vegan sausage. Prepare it a day…

Also known as Vegan Egg Casserole is the perfect customizable, make-head, savory breakfast recipe with a quick & easy vegan eggy base, SEVEN veggies like hash browns, bell peppers, green peas, mushrooms, tomatoes and vegan sausage. Prepare it a day in advance and serve it hot in the morning. We love savory breakfasts and this...

Read More

The post Vegan Breakfast Casserole appeared first on My Pure Plants.

Split Pea Soup

There are few things more comforting than a bowl of this thick and hearty split pea soup, rich and velvety and topped with smokey bits of crisp bacon. Simple ingredient list, complex flavor. Flavored simply with bacon, onion, chicken broth and a smidge of thyme, you’ll be surprised at the sheer amount of flavor from […]

The post Split Pea Soup first appeared on Love and Olive Oil.

There are few things more comforting than a bowl of this thick and hearty split pea soup, rich and velvety and topped with smokey bits of crisp bacon.

Simple ingredient list, complex flavor. Flavored simply with bacon, onion, chicken broth and a smidge of thyme, you’ll be surprised at the sheer amount of flavor from such a limited ingredient list.

Two big white mugs with Split Pea Soup, with blue napkin and spoons

Split pea soup is one of those recipes that gets a bad wrap. Or no wrap, actually, since it’s regularly overlooked and downright omitted from the soup lexicon in lieu of more ubiquitous options like chicken noodle and tomato the like. I mean, when was the last time you actually saw pea soup on a restaurant menu (when you weren’t driving through Buellton, California, that is)? Pea soup is more often used as a less-than-appetizing descriptor of thick, murky fog than actual soup.

I fully admit that split pea soup was so far outside my mind it was never something I even thought of until I found myself with a random bag of split peas, an impulse buy if you will (Get it? impulse? because peas are pulses? I’m so punny).

In reality, split pea soup is actually quite wonderful. There’s a reason this recipe has stood the test of time (and in fact, split pea soup or something quite like it, can be dated back to medieval Europe).

(more…)

Vegetable Soup

I made a big pot of Vegetable Soup last week and I’ve decided that it needs to be in our regular rotation. This classic soup is so simple to make and SO good! We ate it for dinner one night and then I enjoyed the leftovers for lunch all week. One…

I made a big pot of Vegetable Soup last week and I’ve decided that it needs to be in our regular rotation. This classic soup is so simple to make and SO good! We ate it for dinner one night and then I enjoyed the leftovers for lunch all week. One bowl of this soup…

The post Vegetable Soup appeared first on Two Peas & Their Pod.

Slow Cooker Hamburger Stew

Y’all. I am SO ready for sweater weather and cozy slow cooker stews! To kick the season off, I made this super simple Slow Cooker Hamburger Stew this week. It’s nothing fancy, it’s just simple, good, comforting food! I love the simplicity of this dish and the flexibility. It’s the perfect thing to have simmering […]

The post Slow Cooker Hamburger Stew appeared first on Budget Bytes.

Y’all. I am SO ready for sweater weather and cozy slow cooker stews! To kick the season off, I made this super simple Slow Cooker Hamburger Stew this week. It’s nothing fancy, it’s just simple, good, comforting food! I love the simplicity of this dish and the flexibility. It’s the perfect thing to have simmering away on the weekend as you do your chores or relax and enjoy watching the changing of the seasons. :)

Overhead view of a bowl of slow cooker hamburger stew with bread on the side

What’s in Hamburger Stew?

Hamburger stew is very similar to traditional beef stew, but it’s made with ground beef instead of stew meat. Using ground beef is a little bit less expensive than using stew meat, and I like how you get a little bit of beef in every bite! 

In addition to the beef we have a medley of fresh vegetables (carrots, onions, potatoes, peas), beef broth, herbs and spices, plus a little Worcestershire sauce and soy sauce to zhuzh it up a bit. It’s incredibly simple, but creates that beautifully subtle slow stewed flavor.

Why Brown The Hamburger First?

For this Hamburger Stew I browned the ground beef in a skillet before adding it to the slow cooker. I did this for two reasons. One, to render off some of the fat. I used 15% fat ground beef and there was quite a bit that needed to be drained away (I actually tested this recipe once without draining the fat and it just ended up far too oily). The second reason is that you get a nice browning (maillard reaction) on the beef in the dry environment of a skillet that you do not get in the wet environment of a slow cooker. So you’ll get just a little bit more flavor with this extra step!

Can I Use Different Vegetables?

Yes! Stews are very flexible. If you don’t like one of the vegetables listed, go ahead and skip it. Just keep in mind that the potatoes do help thicken the stew, so if you skip the potatoes you’ll have more of a soup texture. Other great vegetables to use in beef stew include:

  • mushrooms
  • pearl onions
  • parsnips
  • turnips
  • rutabagas
  • sweet potatoes
  • winter squash (acorn, butternut, pumpkin)

What Are Stewed Tomatoes?

This recipe calls for stewed tomatoes, which are a variety of canned tomatoes that are popular in the U.S. (example: Hunts stewed tomatoes). These tomatoes are cooked with seasonings and a little bit of sugar to give them the slightest sweetness. Stewed tomatoes add a little extra special unique flavor to the broth of this stew. While you can use diced tomatoes if stewed tomatoes are not available, this substitution will slightly change the flavor of the stew.

How Long Is Hamburger Stew Good?

After cooking the hamburger stew, I suggest dividing it into single portions (so that it cools faster) and refrigerating it right away. It will stay good in the refrigerator for 4-5 days, or it can be transferred to the freezer for longer storage (about 3 months). This stew is a great item to have stashed in your freezer for busy nights! It can be reheated quickly in the microwave, or slowly over medium-low heat in a pot on the stove.

Slow cooker hamburger stew in a ladle over the slow cooker

 
Overhead view of a bowl full of slow cooker hamburger stew with bread and a spoon on the side

Slow Cooker Hamburger Stew

This super easy Slow Cooker Hamburger Stew is simple, comforting food at its best. And the leftovers are even better the next day!
Total Cost $9.88 recipe / $1.65 serving
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 6 1.5 cups each
Calories 348.27kcal
Author Beth - Budget Bytes

Ingredients

  • 2 lbs. russet potatoes $1.20
  • 1/2 lb. carrots (about 4 carrots) $0.45
  • 1 yellow onion 0.32
  • 2 cloves garlic $0.16
  • ½ tsp dried rosemary $0.05
  • ½ tsp dried thyme $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 lb. ground beef $5.69
  • 1 15oz. can stewed tomatoes $1.00
  • 2 cups beef broth $0.26
  • 2 Tbsp Worcestershire sauce $0.02
  • 1 Tbsp soy sauce $0.06
  • 1 cup frozen peas $0.60

Instructions

  • Peel and dice the potatoes into 1-inch cubes. Peel and slice the carrots. Dice the onion and mince the garlic. Add the potatoes, carrots, onion, garlic, rosemary, thyme, and pepper to a slow cooker (4 quarts or larger).
  • Brown the ground beef in a skillet, then drain off the excess fat. Add the browned and drained beef to the slow cooker along with the can of stewed tomatoes (with juices). Finally, add the beef broth, Worcestershire sauce, and soy sauce to the slow cooker.
  • Give the contents of the slow cooker a brief stir to make sure everything is evenly combined (the broth may not fully cover the other ingredients). Place the lid on the slow cooker and cook on high for four hours, or low for eight hours.
  • After cooking on high for four hours or low for eight hours, remove the lid and stir the stew. Use the back of a spoon to slightly mash some of the potatoes, which will help thicken the stew.
  • Add the frozen peas (no need to thaw) and stir to combine into the stew. Taste the stew and add extra salt if needed (I did not add any, this will depend on the salt content of your beef broth). Serve hot with bread for dipping!

Nutrition

Serving: 1.5cups | Calories: 348.27kcal | Carbohydrates: 41.42g | Protein: 20.15g | Fat: 11.83g | Sodium: 751.72mg | Fiber: 5.07g

Scroll down for the step by step photos!

Try These Other Stew Recipes:

Front view of Hamburger Stew in the slow cooker

How to Make Slow Cooker Hamburger Stew – Step by Step Photos

Vegetables herbs and spices in the slow cooker

Peel and dice 2 lbs. of potatoes into 1-inch pieces. Peel and slice ½ lb. carrots (about 4 carrots). Dice one onion and mince two cloves of garlic. Add the potatoes, carrots, onion, and garlic to a slow cooker along with ½ tsp dried rosemary, ½ tsp dried tyme, and ¼ tsp freshly cracked pepper.

Browned ground beef and stewed tomatoes added to slow cooker

Brown one pound of ground beef and drain off the excess fat. Add the browned ground beef to the slow cooker along with one 15oz. can of stewed tomatoes (with the juices).

Beef broth Worcestershire sauce and soy sauce added to slow cooker

Add 2 cups beef broth, 2 Tbsp Worcestershire sauce, and 1 Tbsp soy sauce to the slow cooker.

Slow cooker ready to be turned on

Give the contents of the slow cooker a brief stir to combine. The broth will not fully cover the meat and vegetables, but that’s okay. The vegetables will release more moisture and increase the broth as they cook. Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

Cooked hamburger stew in the slow cooker

After cooking on high for four hours or low for eight hours, it will look like this. Give it a good stir and smash some of the potatoes against the side of the slow cooker. The smashed potatoes will help thicken the broth into a nice hearty stew.

Frozen peas being added to the slow cooker

Stir one cup of frozen peas into the slow cooker (they’ll thaw and heat within a minute or so). 

Finished slow cooker hamburger stew in the slow cooker

Give the hamburger stew a final taste and adjust the salt to your liking. I didn’t need to add any because the broth I use (Better than Bouillon) has a decent amount, but if your broth has less sodium you may find that a pinch of salt at the end helps the flavors pop!

Slow Cooker Hamburger stew in a bowl with a spoon lifting a bite

Serve the hamburger stew immediately or refrigerate until ready to eat (but I don’t know how you’ll resist having a bowl after smelling that cooking all day!).

The post Slow Cooker Hamburger Stew appeared first on Budget Bytes.

Spanish Paella Recipe

Here’s how to make a paella recipe…the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish. Here’s a stunning one pan dinner that’s made for celebrations: paella! This traditional Spanish rice dish has thousands of variations. but it’s always rice with an explosion of colorful toppings. This one is our best classic paella recipe, based on our travels through Spain! We’ve perfected the skills so you can try it at home. It stars saffron-scented rice, mixed colorful vegetables and shrimp, and it’s full of traditional flavor. Here’s everything you need to know to make paella at home! What paella types are there? Paella is a traditional Spanish dish with saffron-flavored rice topped with seafood, meat and/or vegetables and served in a shallow paella pan. There are varying sizes of paella pans: small pans for two people, and massive paella pans for a crowd. (Fun fact: the world’s largest paella was made in a pan big enough for 30,000 people!) What types of paella are there? Spaniards themselves differ on what is the most classic, authentic paella recipe. Alex and I have eaten paella in Valencia, Barcelona, and Madrid, and all […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a paella recipe…the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.

Paella Recipe

Here’s a stunning one pan dinner that’s made for celebrations: paella! This traditional Spanish rice dish has thousands of variations. but it’s always rice with an explosion of colorful toppings. This one is our best classic paella recipe, based on our travels through Spain! We’ve perfected the skills so you can try it at home. It stars saffron-scented rice, mixed colorful vegetables and shrimp, and it’s full of traditional flavor. Here’s everything you need to know to make paella at home!

What paella types are there?

Paella is a traditional Spanish dish with saffron-flavored rice topped with seafood, meat and/or vegetables and served in a shallow paella pan. There are varying sizes of paella pans: small pans for two people, and massive paella pans for a crowd. (Fun fact: the world’s largest paella was made in a pan big enough for 30,000 people!)

What types of paella are there? Spaniards themselves differ on what is the most classic, authentic paella recipe. Alex and I have eaten paella in Valencia, Barcelona, and Madrid, and all of them have been vastly different. There are four main types of paella:

  • Paella de mariscos: Seafood paella with shrimp, prawns, scallops or mussels
  • Paella mixta: A mixed paella with seafood, meat and vegetables
  • Valenican-style paella (paella Valenciana): Chicken, rabbit, garrofó (a variety of lima bean), saffron, and rosemary
  • Paella de verduras: vegetarian paella with vegetables only
Spanish paella recipe

Ingredients in this paella recipe

For our best paella recipe, we used the common elements in the paella recipes we’ve had in different regions in Spain. Here’s what’s featured in this paella:

  • Traditional paella pan: you can also use a skillet (see below)
  • Bomba rice: you can also use arborio
  • Tomato, onion and garlic to make a quick “sofrito”
  • Saffron and pimentón aka smoked paprika
  • Mixed vegetables like artichokes, red pepper and peas
  • Seafood: you can also make vegetarian paella (see below)
  • Lemon wedges: garnishing with lemon is the perfect bright finish
Best paella recipe

What is the best paella pan? Do you need to use one?

A paella pan is a large round, shallow pan with handles used for cooking paella. The shallow shape lets rice cook consistently and lets it dry out more than it can in a skillet. If you have a paella pan or want one, now’s the time to use it! This recipe is for a 15-inch paella pan that serves 4 people. If you’re looking for one, here’s a link to purchase a 4-person paella pan.

Don’t have a paella pan? Don’t worry! Make this paella in your largest skillet. The larger the better! You may need to adjust the cook time slightly if you are using a skillet.

Paella pan care instructions: Paella pans are made of carbon steel and can rust. Make sure to dry the pan completely after cleaning it, and rub it with a bit of vegetable oil to prevent rusting.

Paella rice

What’s the best rice to use in paella?

The most authentic paella rice type is called bomba rice. Bomba rice is a white short grain rice. You can also use Arborio rice, which is easier to find but can result in a gummier texture than bomba. Either work! For this recipe we tried bomba and felt like it had more consistent results. You can find bomba rice online. Order it: Bomba rice

The secret spices: saffron and pimentón

This is an authentic style paella recipe, so it uses two special spices to get that traditional flavor. Here’s what to know:

  • Saffron brings an earthy flavor and a beautiful color to the dish. It’s an expensive spice, but it’s worth the splurge. What can you substitute for saffron? If you can’t find it or don’t want to splurge, use 1/2 teaspoon turmeric.
  • Smoked paprika: Called pimentón or Spanish smoked paprika, this bright red spice gives the dish more color and a smoky undertone. It’s easy to find and you’ll find it in many of our recipes here. (Here are our 20 best smoked paprika recipes.)
Easy paella recipe

Do not stir this paella recipe!

Once all the ingredients are added to the pan in paella, here’s what to do…or really, what not to do. Don’t stir it! Please repeat: no stirring allowed. The broth and spices boil through the rice, leaving everything perfectly flavored and cooked.

Traditionally, it’s good to get a brown crust on the bottom of the rice (perfectly brown, without burning it). The Spanish call this socarrat. It’s difficult to achieve the perfect socarrat because so much depends on the exact timing. It’s also a little harder to get it if you’re using a skillet. But never fear! Each time you cook this recipe, you’ll learn new things about perfecting your paella technique.

Paella variations

Variation: vegan and vegetarian paella

Don’t want to make a shrimp paella recipe? No problem. We love making vegan and vegetarian paella as well. (Or go to this Simple Vegetarian Paella.) Here’s what to do to customize this recipe:

  • Omit the shrimp! Obviously.
  • Add 1 15-ounce can chickpeas (1 1/2 cups cooked). Drain and rinse them, then add them when you add the vegetable broth.
  • Increase the salt by 1/4 teaspoon. You’ll need it to flavor the chickpeas.

This paella recipe is…

Gluten-free, pescatarian, and dairy-free. For vegetarian, plant-based, and dairy-free, see the section above.

Print
Paella Recipe

Spanish Paella Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Here’s how to make a paella recipe…the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.


Ingredients

  • 1 medium yellow onion
  • 6 garlic cloves
  • 2 to 3 roma or plum tomatoes (1 1/2 cups finely chopped)
  • 1/4 cup olive oil, divided
  • 1/2 pound shrimp, peel and deveined*
  • 1 1/2 teaspoons smoked paprika, divided
  • 1/4 teaspoon red pepper flakes
  • 1 large pinch saffron
  • 1 1/2 teaspoons kosher salt, divided
  • 3 cups seafood stock or vegetable stock 
  • 1 1/2 cups short grain Bomba rice or arborio rice
  • 1/4 cup frozen peas, thawed under water
  • 1/2 cup artichoke hearts, quartered
  • Lemon wedges from 1/2 lemon
  • Chopped parsley, for garnish

Instructions

  1. Prep the vegetables: Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
  2. Measure out the ingredients: Measure out all the remaining ingredients before you start. The cooking process goes fast!
  3. Cook the shrimp: Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
  4. Cook the paella: In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
  5. Adjust the heat as necessary: If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
  6. Add the artichokes and peas: When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice.
  7. Assess whether the paella is done: In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice — you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
  8. Add the shrimp and serve: When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Notes

*Vegetarian and vegan variation: Remove the shrimp. Add 1 15-ounce can chickpeas (or 1 1/2 cups cooked) when you add the veggie broth. Increase the salt by 1/4 teaspoon.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish

Keywords: Paella Recipe, Paella

More paella recipes

Love paella? Here are a few more options to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes