Paella, Ala Electric Skillet

"This recipe is a conglomeration of close to a dozen different recipes found here and elsewhere, modified to suit our spicy/garlickly palates, and adapted for the use of a large electric skillet. The whole process is much easier than it sounds, especially if you do all your chopping/slicing/dicing prior to final assembly. The electric skillet makes the actual cooking a "no-brainer". Thanks for all the great ideas - we absolutely love this dish!"
photo by Sageca photo by Sageca
photo by Sageca
Ready In:
1hr 10mins




  • Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
  • Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet – remove.
  • Brown chicken strips – remove.
  • Add olive oil and sauté onions, peppers, and garlic until limp.
  • Don't overcook as the garlic will bitter.
  • Stir spices into hot wine mixture.
  • Return browned meat to skillet and pour in hot wine mixture – stir to blend.
  • Bring to a low boil for 2-3 minutes than add the rice – stir gently to spread out the rice.
  • Spread the shrimp, tomatoes, beans, and olives on top – use spatula to"tuck" the shrimp into the mixture – DO NOT STIR THE MIXTURE.
  • Boil for 4-5 minutes, then cover (with lid vent closed).
  • Turn heat down to 225-250 and simmer 20 minutes – DO NOT LIFT COVER OR STIR.
  • Turn heat OFF and rest for 10 minutes – DO NOT LIFT COVER OR STIR.
  • Ok, now you can peek- ENJOY!

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. JulieB713
    This is an outstanding (and spicy hot) paella recipe which is very easy to make and one I'll make again - but be prepared if you follow the recipe, it makes a TON! <br/><br/>A standard 3-qt. electric skillet will work only if you cut the recipe in half. Use a 5-qt skillet to make the recipe as shown.<br/><br/>Since I don't have a large electric skillet, I used a 5-qt saute pan (straight sides) and prepared the recipe stove-top, I only wish I'd taken a photo of my finished product because the presentation is absolutely beautiful. <br/><br/>If you dislike spicy dishes, use sweet Italian sausage and eliminate the jalapenos. It'll still be fantastic. <br/><br/>I made a few small alterations: I sprinkled the chicken with 1 tsp salt during sauteeing and added a about 2 tsp. salt to the hot wine broth. I also placed canned smoked oysters on top of the paella before covering to simmer. Yum!<br/><br/>Re timing: It took me 2 hours start to finish by having a helper slice and dice the vegetables while I prepared the broth, cooked the Italian sausage and browned the chicken (note: use bulk sausage, it's faster than removing sausage from casings).
  2. shershberger2001
    This looks like a great recipe. I just took a class on making paella and I like this recipe better!
  3. Sageca
    I have been wanting to make this for a long time and it came out really good. I did have to add 1/2 cup chicken broth and 10 more minutes cooking time. This is a perfect recipe for 2 and leftovers for lunch. I remembered to take a picture after we started eating; that's why my skillet isn't quite full. Thanks for posting this one.
  4. Avatarus
    I'm teaching myself how to cook. This is the most complicated thing I've ever tryed. I'm still at the 'i duuno if this is gonna work' stage, but folks this turned out real good.



Find More Recipes