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    Home » Recipes » Beef Skillet Recipes

    Paella Recipe with Beef

    Published: Aug 19, 2022 Modified: Aug 18, 2022 by Isabel Laessig

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    My Paella Recipe with Beef will be one of your favorite one-pot dishes! It's a breathtaking combination of flavorful arborio rice with beef, chorizo, seafood, and vegetables. Let my easy paella recipe be the crowd-pleaser at your next cookout!

    beef paella in a white bowl with shrimp and a fork
    Jump to:
    • Shrimp Paella with Beef
    • Steak Paella FAQs
    • Beef Paella Ingredients
    • How to Make Paella with Beef
    • Cooking Paella Tips
    • How to Store Leftover Paella
    • How to Reheat Paella
    • More Best Beef Recipes
    • 📌 Pin it for later!
    • 📋 Recipe

    Shrimp Paella with Beef

    My shrimp paella with beef is loaded with everything you will love: juicy and tender seasoned sirloin steak, crisp beans, fresh shrimp, and the best part of the dish - colorful arborio rice with those crispy toasty little bits. It really is the paella recipe of your dreams!

    Only needing one pot and just 30 minutes of cook time, you are sure to fall in love with this easy steak paella recipe. It makes a great dish for gatherings of all kinds, but especially cookouts. Cook up a big batch and watch it disappear!

    You won't need a special paella pan, either - my easy paella recipe is able to be made in a regular skillet. Enjoy!

    beef paella up close in pan

    Steak Paella FAQs

    Should paella be burned on the bottom?

    Paella is a rice dish that benefits from crispy bits of rice mixed into the dish. Let the paella brown on the bottom, instead of stirring it throughout, for the best and most intense flavor.

    Do you cook paella covered or uncovered?

    Traditionally, when cooked in a paella pan, paella would not be covered and is more of a dry rice recipe than a steamed rice. However, using a regular large skillet calls for covering the paella to boil the liquid ingredients and cook the shrimp and peas. For this paella recipe, the paella should be covered when the liquid ingredients are added.

    Do I need a paella pan to make paella?

    In traditional paella recipes, a paella pan called a paellera is used. This is a wide, shallow pan left uncovered while the paella cooks to give the rice a crisp texture on the bottom and less of a moist texture throughout. However, a paella pan is not necessary to cook a paella recipe - simply use the largest non-stick frying pan you have to spread the rice out as much as possible. Do not use a cast iron pan.

    Beef Paella Ingredients

    • Sirloin steak
    • Shrimp
    • Olive oil
    • Chorizo
    • Onion 
    • Red bell pepper
    • Garlic
    • Red pepper flakes
    • Dried oregano
    • Arborio rice
    • Worcestershire sauce
    • Bay leaf
    • Lemon zest
    • Beef broth
    • White wine: Water may also be used.
    • Diced tomatoes: Do not drain these!
    • Frozen peas
    • Parsley

    How to Make Paella with Beef

    1. In a large skillet (I used a 12-inch skillet), heat olive oil over medium-high heat until it begins to shimmer. Sear 1 pound of thinly-sliced sirloin steak on both sides in the skillet, quickly, then move it to a bowl or plate to cover with foil and keep warm.
      cooking sirloin steak for paella in a pan
    2. Add remaining olive oil to the pan along with chopped onion, bell pepper, and chorizo. Cook 5-6 minutes until vegetables soften.
      stirring chorizo and vegetables for beef paella in a skillet
    3. Add in minced garlic, red pepper flakes, and oregano. Cook another minute. Then, add arborio short-grain rice to the skillet. Stir to coat the rice with the oil and cook for about 3 minutes without any further stirring.
      adding rice to skillet to make paella
    4. After 3 minutes, stir in Worcestershire sauce, bay leaf, lemon zest, beef broth, white wine, and diced tomatoes. Bring to a boil, then cover. Reduce the heat to medium-low and simmer for 20 minutes. Do not remove the lid while it simmers, and do not touch or stir it!
      adding shrimp and beef to paella skillet
    5. When 6 minutes are remaining, lift the lid and stir in shrimp and peas. Cover again and cook until the shrimp is opaque pink and the rice and peas are tender. Remove cover and stir in the beef. Garnish with parsley, serve, and enjoy!
      bowl of beef paella in front of paella pan

    Cooking Paella Tips

    • You can use a large skillet if you don't have a paella pan. If you do have a paella pan, feel free to use it!
    • I used thinly-sliced sirloin steak as it is easy to cook quickly and tastes amazing in the paella. However, you can use leftover steak or any steak you like so long as it is sliced thinly and cooked through before adding to the dish. See: Cuts of Beef

    How to Store Leftover Paella

    Store leftover paella in an airtight container in the refrigerator for up to 4-5 days, or cool then freeze for up to 1 month. Make sure to label the container with the freezing date.

    However, I recommend enjoying any seafood in the dish on the same day, as it does not reheat well.

    How to Reheat Paella

    Easily reheat paella on your stovetop, in the oven, or in the microwave.

    • Stovetop: Add a little oil to a skillet and cook over medium heat, stirring until the paella is warmed and ready to eat.
    • Oven: Transfer paella to an oven-safe baking dish, and bake at 350°F with a little bit of water in the dish for about 20-30 minutes or until paella warms through.
    • Microwave: Reheat in a microwave-safe bowl in 30 second increments until paella is warm and ready to serve.

    More Best Beef Recipes

    • Steak Pizzaiola
    • Mexican Ground Beef Casserole
    • Keto Taco Casserole
    • Grilled Sirloin Steak
    • Steak Milanesa

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    📋 Recipe

    beef paella with a shrimp on a wooden spoon
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    5 from 1 vote

    Paella Recipe with Beef

    One of my favorite one-pot dishes, Paella with beef is a breathtaking combination of a saffron-flavored rice dish made with chicken, seafood, and vegetables. Let my easy paella recipe be the next crowd-pleaser at your cookout!
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: American, Spanish
    Keyword: beef paella, cooking paella, paella recipe, paella with beef, steak paella
    Servings: 8 people
    Calories: 465kcal
    Author: Isabel Laessig

    Equipment

    • 1 Skillet 12-inch
    • 1 Knife

    Ingredients

    • 1 pound sirloin steak thinly sliced
    • 2 Tablespoons olive oil divided
    • 8 oz chorizo smoked and finely diced
    • 1 cup onion chopped
    • 1 medium red bell pepper chopped
    • 3 cloves garlic minced
    • ⅛ teaspoon red pepper flakes
    • ½ teaspoon dried oregano
    • 2 cups Arborio short grain rice
    • 1 Tablespoon Worcestershire sauce
    • 1 bay leaf dried
    • 1 lemon zested
    • 30 oz beef broth
    • 1 cup white wine can sub water
    • 14 ½ oz diced tomatoes DO NOT DRAIN
    • 1 pound shrimp raw de-veined, tail-on shrimp
    • 1 cup peas frozen
    • parsley for garnish

    Instructions

    • In a 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat until it begins to shimmer. Quickly sear 1 pound thinly-sliced sirloin steak on both sides in the skillet, then remove to a bowl or plate keep warm. (The easiest way to do this is to cover with foil.)
      2 Tablespoons olive oil, 1 pound sirloin steak
      cooking sirloin steak for paella in a pan
    • Add remaining 1 tablespoon olive oil to the pan, along with 1 chopped onion, 1 chopped red bell pepper, and 8 ounces of diced chorizo. Cook for 5-6 minutes until the veggies soften.
      2 Tablespoons olive oil, 1 cup onion, 1 medium red bell pepper, 8 oz chorizo
      stirring chorizo and vegetables for beef paella in a skillet
    • Stir in 3 cloves minced garlic, ⅛ teaspoon red pepper flakes, and ½ teaspoon dried oregano. Cook for another minute or so. Add 2 cups Arborio short grain rice to the skillet. Stir to coat with the oil and cook for about 3 minutes.
      3 cloves garlic, ⅛ teaspoon red pepper flakes, ½ teaspoon dried oregano, 2 cups Arborio short grain rice
      adding rice to skillet to make paella
    • Stir in 1 tablespoon Worcestershire sauce, 1 dried bay leaf, the zest of 1 lemon, 30 ounces beef broth, 1 cup white wine (or water), and a 14 ½ ounce can of diced tomatoes (do not drain). Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 20 minutes. Don't touch it while it's simmering!
      1 Tablespoon Worcestershire sauce, 1 bay leaf, 1 lemon, 30 oz beef broth, 1 cup white wine, 14 ½ oz diced tomatoes
      adding shrimp and beef to paella skillet
    • When just 6 minutes are remaining, lift the lid and stir in 1 pound shrimp and 1 cup peas. Replace the cover and cook until the shrimp is opaque and pink, and the rice and peas are tender. Remove the cover and stir in the beef. Garnish with parsley, serve, and enjoy!
      1 pound shrimp raw, 1 cup peas, parsley
      beef paella up close in pan

    Notes

    • You can use a large skillet if you don't have a paella pan. If you do have a paella pan, feel free to use it!
    • I used thinly-sliced sirloin steak as it is easy to cook quickly and tastes amazing in the paella. However, you can use leftover s

    Nutrition

    Serving: 1person | Calories: 465kcal | Carbohydrates: 47g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 14932mg | Potassium: 531mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2405IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 5mg

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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and makes regular television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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