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Shrimp & Chorizo Paella Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/shrimp-and-chorizo-paella-recipe/