Shrimp and Sausage Paella
Dive into the vibrant flavors of Spain with this Shrimp and Sausage Paella, a mouthwatering one-pan meal that’s as visually stunning as it is delicious. Featuring plump, juicy shrimp and smoky Spanish chorizo, this recipe combines bold proteins with the aromatic richness of saffron-infused short-grain rice. The golden, caramelized crust at the bottom of the pan (socarrat) is a hallmark of authentic paella, achieved by simmering the rice without stirring. A medley of sautéed onions, red bell peppers, garlic, and paprika adds layers of savory depth, while peas and fresh parsley bring a pop of color and freshness. Finished with a spritz of lemon juice, this dish is perfect for hosting or a cozy family dinner, delivering authentic Mediterranean flair in just an hour. Easy to make and bursting with flavor, it’s a celebration of Spanish cuisine everyone will savor!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 8 ounces Spanish chorizo sausage, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1.5 cups short-grain rice (preferably Bomba or Arborio)
- 4 cups chicken stock
- 0.5 cup dry white wine
- 0.25 teaspoons saffron threads, soaked in 2 tablespoons of warm water
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 6 lemon wedges, for serving
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat. Add the chorizo slices and cook for 3 minutes, until browned. Remove the chorizo and set aside.
In the same pan, add the shrimp and cook for 2-3 minutes per side, until pink and slightly golden. Remove and set aside with the chorizo.
Add the remaining 1 tablespoon of olive oil to the pan. Sauté the diced onion and red bell pepper for 5 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the rice to the pan and toast for 2 minutes, stirring frequently.
Deglaze the pan with the white wine, stirring to scrape up any browned bits. Allow the wine to reduce for 2-3 minutes.
Pour in the chicken stock, saffron with its soaking water, paprika, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer uncovered for 20 minutes, without stirring, until most of the liquid is absorbed and the rice is tender.
Return the chorizo and shrimp to the pan, along with the frozen peas. Allow to cook for another 5 minutes, until heated through.
Remove the pan from the heat and cover with a clean kitchen towel. Let the paella rest for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1133 mg | 378% | |
| Sodium | 7428 mg | 323% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 30.3 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 696 mg | 54% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3976 mg | 85% | |
*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.
