Shrimp and Chorizo Paella
Transform your dinner table into a Spanish feast with this vibrant Shrimp and Chorizo Paella—a one-pan wonder that combines the smoky richness of chorizo with tender, succulent shrimp. Infused with the warm, earthy flavors of smoked paprika and saffron, this classic dish is built on a foundation of perfectly cooked short-grain rice simmered in savory chicken broth. Bright pops of color from red bell peppers, golden saffron, and green peas bring life to every bite, while fresh parsley and zesty lemon wedges add a touch of brightness to complete the dish. Perfect for entertaining or a cozy family meal, this easy-to-follow recipe balances bold flavors and stunning presentation, making it a guaranteed crowd-pleaser. Search no further for the ultimate paella recipe that delivers authentic taste in under an hour!
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 8 ounces smoked chorizo
- 1 pound shrimp (large, peeled and deveined)
- 1 medium yellow onion (finely chopped)
- 1 medium red bell pepper (diced)
- 4 cloves garlic (minced)
- 1 cup tomatoes (diced, canned or fresh)
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- 1.5 cups short-grain rice (such as Arborio or Bomba)
- 4 cups chicken broth
- 0.5 cup frozen peas
- 0.25 cup flat-leaf parsley (chopped, for garnish)
- 4 pieces lemon wedges
- to taste salt
- to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat.
Slice the chorizo into thin rounds and cook in the pan until browned, about 3-4 minutes. Remove with a slotted spoon and set aside.
Add the shrimp to the pan and sear for 1-2 minutes on each side, just until pink. Remove and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pan. Stir in the chopped onion and red bell pepper, cooking until softened, about 5 minutes.
Add the minced garlic and cook for 30 seconds, stirring frequently, until fragrant.
Stir in the diced tomatoes, smoked paprika, and saffron threads. Allow the mixture to cook for 2-3 minutes, letting the flavors meld together.
Add the rice to the pan, stirring to coat it in the tomato mixture. Cook for 1-2 minutes to toast the rice slightly.
Pour in the chicken broth and season with salt and pepper to taste. Stir well to distribute the ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low. Allow the paella to simmer uncovered for about 20 minutes, without stirring, until the rice has absorbed most of the liquid.
Scatter the frozen peas over the rice, then add the cooked chorizo and shrimp on top. Cover the pan with a lid or foil and cook for an additional 5-7 minutes, until the shrimp is cooked through and the peas are tender.
Remove the pan from the heat and let the paella rest for 5 minutes, uncovered, before serving.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 6723 mg | 292% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 26.3 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4481 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
