From Betty Crocker

Try our skillet-made, Spanish-inspired paella that's ready in 30 minutes.

Weeknight Paella

From Better Homes and Gardens

If you love paella, try this irresistible recipe twist. Simply toss together scallops, plum tomatoes, and shrimp with rice, peas, corn, and carrots.

Speedy Paella

From Pace Salsa & Picante

Chicken, kielbasa and shrimp are served in seasoned rice to make a colorful dish that's sure to please. Best of all, you can have it on the table in less than one hour.

Pre-Game Paella

From Parents

Add chicken and shrimp to packaged rice for a dinner that's quick and easy to make.

Paella Made Easy

From EatingWell

Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard. Note that perfectly done paella rice will be dry and the slightest bit toothsome: it's not creamy or overly moist.

Summer Paella

From Food & Wine

At her restaurant, Brasa, pork-loving chef Tamara Murphy makes her own chorizo for the excellent paella on her menu. As for the seafood in the dish, she breaks with tradition by sauteing the shrimp and steaming the mussels and clams before adding them to the paella during the last few minutes of cooking; this keeps the seafood moist and delicious.

Seafood-and-Chicken Paella with Chorizo

From Food & Wine

At Jaleo, the delightful Spanish restaurant in Washington, DC, Jose Andres prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock. Use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket.

Smoky Paella with Shrimp and Squid

From Food & Wine

Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually. Stir stock or canned chicken broth into the rice all at once and cook.

Paella Valenciana

From Food & Wine

This hearty paella, created by cooking club member David Joud, is brimming with browned chicken, seared squid, spicy chorizo, and briny shellfish. For a faster version, omit the sole and crabmeat.

Seafood Paella

From Family Circle

This easy paella recipe has all the flavors of the traditional Spanish dish, but the seafood is limited to shrimp, and quick-cooking couscous replaces the rice.

Couscous Paella With Shrimp

From Vegetarian Times

Traditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. A wok will do the job just as well; the wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil.

Vegetable Paella with Tofu

From EatingWell

Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.

Basque Vegetable Rice