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Easy Paella-Inspired Rice Casserole Recipe

Easy Paella-Inspired Rice Casserole

Ah, the comforting aroma of a warm casserole wafting through the kitchen can instantly transport you back to treasured family gatherings and cozy nights in. This Easy Paella-Inspired Rice Casserole is a dish that brings joy and warmth with every bite. It's perfect for a quick weeknight dinner or a gathering with friends, and the best part? You can have this savory dish prepped and in the oven in no time!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Casserole
  • 1 cup Arborio rice This creamy rice is a must for that authentic paella texture.
  • 2 cups chicken or vegetable broth Use low-sodium broth for more control over the seasoning.
  • 1 cup cooked chicken, shredded Leftovers work great here; just make sure it’s flavorful!
  • 1 cup cooked shrimp, peeled and deveined Fresh or frozen, shrimp adds a lovely seafood element.
  • 1 medium red bell pepper, chopped Sweet and crunchy, it adds color and flavor.
  • 1 cup frozen peas No need to thaw; they’ll cook perfectly in the oven.
  • 1 medium onion, diced This adds a lovely base flavor when sautéed.
  • 3 cloves garlic, minced Because what’s a good dish without garlic?
  • 1 teaspoon smoked paprika This gives your casserole that signature smoky flavor.
  • 1/2 teaspoon saffron threads Optional but oh-so-luxurious if you have it!
  • 2 tablespoons olive oil For sautéing and adding richness.
  • Salt and pepper to taste
  • Fresh parsley, chopped
  • Lemon wedges

Equipment

  • Large Skillet
  • Baking Dish
  • Aluminum Foil

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
  3. Step 3: Next, stir in the chopped red bell pepper and cook for an additional 3 minutes until it softens.
  4. Step 4: Add the Arborio rice and smoked paprika, stirring to coat the rice in the oil and vegetables.
  5. Step 5: Pour in the chicken or vegetable broth, and if you’re feeling fancy, add the saffron threads. Bring it to a simmer.
  6. Step 6: Stir in the shredded chicken and shrimp, then toss in the frozen peas. Season with salt and pepper to taste.
  7. Step 7: Transfer the mixture to a greased baking dish and cover it with aluminum foil.
  8. Step 8: Bake in the preheated oven for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.
  9. Step 9: Once done, remove it from the oven and let it sit for 5 minutes before serving.
  10. Step 10: Garnish with fresh parsley and serve with lemon wedges for that extra zest!

Notes

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just reheat in the oven or microwave, and you will have a quick meal ready to go!