Modern Paella

A bold take on paella made with chorizo, seared prawns, and bright lime and cilantro. This flavorful, modern paella is perfect for sharing.

If you love the idea of paella but want something a little more vibrant and punchy, this version delivers exactly that. Inspired by traditional paella, this recipe leans into bold flavors with smoky chorizo, perfectly seared prawns, and a fresh finish of lime and cilantro.

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Backstory for this recipe

This recipe started with a deep appreciation for traditional paella. It’s the kind of dish that’s built slowly, layered with flavor, and meant to bring people together. But like a lot of recipes I try, it naturally started to evolve. Over time, I began making small adjustments based on what I personally enjoy.

One of the biggest changes was adding chorizo. It brings a smoky, slightly spicy depth that works incredibly well with the rice and seafood. It’s not traditional, but it adds a layer of flavor that’s hard to ignore. I also changed how I cook the prawns. Instead of cooking them directly in the rice, I sear them separately. This gives them a better texture and a bit of color, instead of risking them overcooking while the rice finishes. Then came the brightness. A generous amount of lime juice and fresh cilantro at the end completely transforms the dish. These ingredients help cut through the richness and making everything feel lighter and more balanced.

What you end up with isn’t traditional paella, and it’s not trying to be. It’s a version that keeps the spirit of the dish while adapting it into something that feels bold, fresh, and very much my own version of it.

Table of Contents

Use this guide to help you navigate through this recipe. You’ll find the full video, the detailed instructions and the full recipe at the end.

Ingredients You Will Need

  • Onion
  • Chorizo
  • Prawns
  • Garlic
  • Arborio Rice
  • Chicken Stock
  • Bell Peppers
  • Green Peas
  • Limes
  • Cilantro
  • Olive Oil
  • Spices (Smoked Paprika, Curry Powder, Cayenne)
  • Saffron
  • Salt & Pepper

Instructions For This Recipe

  1. Preheat the oven at 425℉.
  2. In a sauce pan on medium-high heat, toast the spices until there is noticeable smoke coming out. Add the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
  3. In a cast iron skillet, add the olive oil. Cook the onion for 5 minutes. Add the sausage and cook for 5 minutes. Add the garlic and cook for 2 minutes.
  4. To the cast iron skillet, add the rice and toast for 2-3 minutes. Stir the rice in the oil to coat every grain of rice. Add more olive oil if needed.
  5. Add a few ladles of chicken stock to the cast iron skillet, enough to fully cover the rice, stir and cook for 5 minutes. Add 1-2 ladles of chicken stock, stir and cook for another 5 minutes. Repeat one more time.
  6. Add the bell peppers and remaining chicken stock to the cast iron skillet and stir. Put the skillet in the oven and cook for 7 minutes.
  7. In a different cast iron skillet, add olive oil. On high heat, add the prawns in an even layer and cook for 2 minutes. Flip the prawns and deglaze the skillet with fresh lime juice. Remove from the heat immediately, resting the prawns and their juices on a plate.
  8. Remove the cast iron skillet from the oven, add the green peas, lime juice and chopped cilantro. Stir and cook the green peas for a few minutes. Serve and enjoy!

Tips For The Best Results

To achieve the best results, a few small details make a big difference:

  • Don’t rush the base: Let the chorizo render and build flavor early on
  • Control your heat: Even cooking helps develop the right rice texture
  • Resist over-stirring: Let the rice cook undisturbed when needed
  • Sear prawns last minute: This keeps them tender and flavorful
  • Finish bright: Lime and cilantro should go in right at the end

Conclusion

This modern paella is a balance between tradition and personal taste; a version that respects where the dish comes from while making space for creativity. It combines elements of a traditional paella, while making room for a modern take on it with simpler steps. It still takes a bit of attention and timing to bring everything together, but that’s part of what makes it satisfying to cook. Each step builds on the last, creating layers of flavor that come together in a way that feels intentional and rewarding.

The smokiness of the chorizo, the richness of the rice, the sweetness of the prawns, and the brightness from the lime and cilantro all play their part. Nothing feels out of place, everything is well balanced. It’s the kind of dish you make when you want to slow down a bit with a drink in your hand, cook something nice, and share it with people. And once you’ve made it, it’s hard not to come back to it again.

Psss…

You will end up with leftovers with this modern paella. I recommend you make just enough prawns for each person/portion when you make It. Then, you can use the leftovers for brunch or lunch. I turn it into a brunch paella with sunny-side up eggs and avocado. I’ve also turned it into a lunch by using some rotisserie chicken I had in the fridge.

If you try it, tag me on social media @alexdionkanjer and let me know what you think! Don’t be afraid to make it your own; that’s how the best recipes are born.

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Modern Paella

If you've ever wanted to make Paella at home, but wanted a slightly simpler yet just as flavorful recipe – this one is for you!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 small onion
  • 1 whole chorizo sausage
  • 4 garlic cloves
  • 1 ¾ cups Arborio rice
  • 5 cups chicken stock
  • 2 bell peppers
  • 2 cups green peas frozen
  • 14-16 large prawns
  • 2 limes, juiced
  • 2 limes, quartered for serving
  • ½ cup chopped cilantro
Spices
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • ½ tsp cayenne pepper
  • 1 tsp saffron
  • 1 tsp salt
  • 1 tsp pepper

Equipment

  • 2 cast iron skillets

Method
 

  1. Preheat the oven at 425℉.
  2. In a sauce pan on medium-high heat, toast the spices until there is noticeable smoke coming out. Add the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
  3. In a cast iron skillet, add the olive oil. Cook the onion for 5 minutes. Add the sausage and cook for 5 minutes. Add the garlic and cook for 2 minutes.
  4. To the cast iron skillet, add the rice and toast for 2-3 minutes. Stir the rice in the oil to coat every grain of rice. Add more olive oil if needed (1 tsp at a time).
  5. Add a few ladles of chicken stock to the cast iron skillet, enough to fully cover the rice, stir and cook for 5 minutes. Add 1-2 ladles of chicken stock, stir and cook for another 5 minutes. Repeat one more time.
  6. Add the bell peppers and remaining chicken stock to the cast iron skillet and stir. Put the skillet in the oven and cook for 7 minutes.
  7. In a different cast iron skillet, add 1 tbsp of olive oil. On high heat, add the prawns in an even layer and cook for 2 minutes. Flip the prawns and deglaze the skillet with 2 tbsp of fresh lime juice, 2 minutes. Remove from the heat immediately, resting the prawns and their juices on a plate.
  8. Remove the cast iron skillet from the oven, add the green peas, remaining lime juice and ¼ cup of chopped cilantro. Stir and cook the peas for 2-3 minutes. Serve immediately with 7-8 prawns per serving (2). Enjoy!
  9. Once cooled, divide the remaining paella into two containers (2 servings per container). To reheat, add the paella with ¼ cup of water to a skillet on medium heat and cover with a lid for 5 minutes. Top it off with sunny side-up eggs, cilantro and more lime juice.