Description
A flavorful and vibrant Shrimp & Chorizo Paella combining tender shrimp, spicy chorizo, and aromatic saffron-infused rice cooked to perfection in a single skillet. This classic Spanish dish is packed with savory ingredients and easy to prepare, ideal for a hearty family meal or special occasion.
Ingredients
Scale
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
- Prepare the Base: Heat olive oil in a large paella pan or wide skillet over medium heat. Add chopped onion and bell pepper, sauté for about 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Then add sliced chorizo and cook for 3-4 minutes until browned and oils are released.
- Add Rice and Spices: Stir in Arborio rice and cook for 2 minutes to absorb flavors. Sprinkle in smoked paprika and saffron threads (if using), stirring to evenly coat the rice.
- Add Liquid and Simmer: Pour in chicken or seafood broth and diced tomatoes, bring the mixture to a boil. Reduce heat to low and simmer uncovered for 15-20 minutes until rice is nearly cooked and most liquid is absorbed, avoiding stirring to form a crust on the bottom.
- Add Shrimp and Peas: Arrange peeled and deveined shrimp on top of the rice and sprinkle frozen peas evenly. Cover the pan with a lid or foil and cook for an additional 5-7 minutes until shrimp turn pink and are cooked through.
- Serve: Season the paella with salt and pepper to taste. Remove from heat and let sit for a few minutes. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the top.
Notes
- Use Bomba rice for a more authentic texture, but Arborio rice works well as a substitute.
- Do not stir the rice while simmering to allow the desirable socarrat (crust) to form on the bottom.
- Saffron is optional but adds traditional color and flavor; if unavailable, smoked paprika still imparts great flavor.
- If you don’t have a paella pan, use a wide, heavy-bottomed skillet to cook evenly.
- Adjust spice level by choosing mild or spicy chorizo based on preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Keywords: shrimp paella, chorizo paella, Spanish paella recipe, seafood paella, one-pan meal, saffron rice, easy paella
