If you’ve ever had a taste of real paella, you know it’s something special. This Spanish rice dish, which hails from Valencia, is all about bold flavors and tradition. It’s made with saffron-scented rice, a mix of seafood, chicken, or sausage, and colorful vegetables like tomatoes and bell peppers. The magic happens in a wide, shallow pan, where the rice gets that irresistible crispy layer at the bottom—known as socarrat—a golden, caramelized crust that’s the hallmark of a great paella.

But here’s the thing: authentic paella takes time, patience, and just the right technique. It’s a dish that’s meant to be savored, both in the making and the eating. That’s why, for busy weeknights, a shortcut version can be a lifesaver.

How to Make Shortcut Paella

This twist on classic paella is the fuss-free, weeknight-friendly cousin of the traditional dish. It keeps the essence of classic paella but skips the long cook time and special equipment. Instead of carefully layering flavors over an open flame, this version uses a clever shortcut: store-bought yellow rice mix, which is already packed with seasonings like saffron and garlic. The Spanish chorizo brings smoky depth, while shrimp steams to tender perfection right on top of the rice.

The best part? You don’t need a paella pan. A regular sauté pan with a lid works just fine. And with just a handful of ingredients, most of them being pantry staples, you can have a flavorful, one-pan meal on the table in under 30 minutes.

Make It Your Own

One of the best things about Cheat’s Paella is how easy it is to tweak based on what you like or what’s in your fridge. Here are a few simple ways to mix things up:

• Switch up the protein: Not a fan of shrimp? Swap in chicken, mussels, or scallops.
• Add extra veggies: Bell peppers, peas, or artichokes add color and a little more bite.
• Crank up the heat: A dash of smoked paprika or red pepper flakes can take the spice up a notch.
• Try a different sausage: Andouille or kielbasa work great if you can’t find Spanish chorizo. If using andouille, cut sausage into 1/4-inch slices. Add sausage to skillet with fennel and cook until browned, stirring occasionally. Continue as directed in step 1.

Whether you’re a die-hard paella fan or just looking for a quick, comforting dinner, this dish delivers big flavor with minimal effort, and no one will ever guess you took a shortcut.