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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


  • 1 Skillet 12-inch
  • 1 Knife


  • 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
  • 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


  • 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


  • 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


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