Shrimp & Chorizo Paella Recipe

Introduction

Savor the vibrant flavors of Spain with this Shrimp & Chorizo Paella recipe. Combining tender shrimp, spicy chorizo, and aromatic saffron rice, it’s a perfect dish to impress family and friends. Easy to make yet full of rich taste, this paella brings a festive touch to any meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper (red or yellow), chopped
• 1 cup chorizo, sliced
• 1 1/2 cups Arborio rice (or Bomba rice)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 4 cups chicken or seafood broth
• 1 cup diced tomatoes (canned or fresh)
• 1 pound large shrimp, peeled and deveined
• 1 cup frozen peas
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 1: In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant. Then add the sliced chorizo and cook for 3 to 4 minutes until it browns and releases its oils.
2. Step 2: Stir in the Arborio rice, allowing it to toast and absorb flavors for about 2 minutes. Sprinkle in the smoked paprika and saffron threads (if using), mixing well to coat the rice evenly.
3. Step 3: Pour in the chicken or seafood broth along with the diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes. Avoid stirring to encourage a crispy crust to form on the bottom as the rice absorbs most of the liquid.
4. Step 4: Arrange the shrimp evenly on top of the rice and sprinkle the frozen peas over everything. Cover the pan with a lid or foil and cook for an additional 5 to 7 minutes until the shrimp turn pink and are cooked through.
5. Step 5: Season with salt and pepper to taste. Remove from heat and let the paella rest for a few minutes. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the dish.

Tips & Variations

• For more authentic flavor, use Bomba rice if available, as it absorbs liquid without becoming mushy.
• If saffron is unavailable, you can omit it; smoked paprika still provides great depth.
• To add extra seafood, consider including mussels or clams along with the shrimp.
• Use homemade broth for a richer taste, or enhance store-bought broth with a bay leaf and a splash of white wine.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth or water to restore moisture. Avoid microwaving for best texture, as it may dry out the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this paella?

Yes, frozen shrimp works well. Just make sure to thaw them completely and pat dry before adding to the paella to avoid excess moisture.

What can I substitute if I don’t have chorizo?

If chorizo isn’t available, you can use spicy sausage or smoked paprika-seasoned pork sausage to recreate a similar flavor profile.

Shrimp & Chorizo Paella Recipe

Print Recipe

★★★★★

4.6 from 488 reviews

A vibrant and flavorful Shrimp & Chorizo Paella that combines succulent shrimp, spicy chorizo, and aromatic saffron-infused rice, cooked to perfection in a wide skillet. This traditional Spanish dish is perfect for sharing and brings a festive touch to any meal.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Paella Base

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper (red or yellow), chopped
• 1 cup chorizo, sliced

Rice and Spices

• 1 1/2 cups Arborio rice (or Bomba rice)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)

Liquids and Add-ins

• 4 cups chicken or seafood broth
• 1 cup diced tomatoes (canned or fresh)
• 1 pound large shrimp, peeled and deveined
• 1 cup frozen peas
• Salt and pepper, to taste

To Garnish and Serve

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Prepare the Base: Heat the olive oil in a large paella pan or wide skillet over medium heat. Sauté the chopped onion and bell pepper for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Next, add the sliced chorizo and cook for 3-4 minutes until it browns and releases its oils.
2. Add Rice and Spices: Stir in the Arborio rice and cook for 2 minutes so it absorbs the flavors. Sprinkle in the smoked paprika and saffron threads if using, stirring to coat the rice evenly.
3. Add Liquid and Simmer: Pour in the chicken or seafood broth and diced tomatoes, then bring the mixture to a boil. Reduce heat to low and let it simmer uncovered for 15-20 minutes, or until the rice is nearly cooked and most liquid is absorbed. Avoid stirring to allow a crust to form at the bottom.
4. Add Shrimp and Peas: Arrange the shrimp on top of the rice and sprinkle frozen peas over everything. Cover the pan with a lid or foil and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.
5. Serve: Season with salt and pepper to taste, remove from heat, and let it rest for a few minutes. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the paella.

Notes

• Do not stir the rice during simmering to allow the signature crispy crust (socarrat) to develop.
• Saffron threads are optional but add an authentic flavor and color.
• You can substitute Arborio rice with traditional Bomba rice for a more traditional paella texture.
• Use seafood broth for a more intense seafood flavor if preferred.
• Make sure shrimp are peeled and deveined for the best eating experience.

Keywords: Shrimp paella, chorizo paella, Spanish rice dish, seafood paella, one-pan meal