Weeknight Shrimp and Chorizo Paella Recipe
If you’re craving a vibrant, comforting dish that comes together quickly and dazzles with flavor, this Weeknight Shrimp and Chorizo Paella Recipe is about to become your go-to. It’s a perfect balance of smoky Spanish chorizo and tender shrimp nestled in creamy, saffron-infused Arborio rice, with just the right hit of garlic and paprika to make every bite sing. This recipe feels special enough for guests but simple enough to whip up after a busy day, offering a rich tapestry of colors and tastes that warms the soul and delights the senses.
Ingredients You’ll Need
The magic of this dish lies in its simple, authentic ingredients—all easy to find but each adding something essential to the flavor, texture, or color of the paella. From the smoky depth of Spanish chorizo to the bright freshness of parsley, every element plays a star role.
- Extra-virgin olive oil: The foundation for sautéing, providing a fruity and rich flavor base.
- Cooked smoked Spanish chorizo sausage: Adds a delicious smoky and mildly spicy punch; be sure to choose dried and cured chorizo, not ground.
- Medium sweet onion: Caramelizes slightly for sweetness and a tender bite.
- Garlic: Infuses aromatic warmth that elevates the whole dish.
- Tomato paste: Concentrates flavor and brings a subtle sweetness and tang.
- Paprika: Sweet or smoked paprika gives warmth and depth in color and taste.
- Kosher salt: Enhances all the flavors without overpowering.
- Freshly cracked black pepper: Adds just a hint of sharpness to balance richness.
- Saffron threads: Imparts the iconic golden color and delicate floral aroma fundamental to paella.
- Arborio rice: Creamy and perfectly absorbs the bold flavors while maintaining a pleasant texture.
- Low sodium chicken stock: Creates a flavorful cooking liquid without excess salt.
- Medium shrimp: Tender and sweet seafood adds wonderful contrast to the smoky sausage.
- Frozen peas: Pops of bright green and subtle sweetness brighten each mouthful.
- Finely chopped parsley: Freshness and a burst of color as the final touch.
How to Make Weeknight Shrimp and Chorizo Paella Recipe
Step 1: Sauté the Chorizo and Onions
Start by heating the olive oil in a large paella pan or wide skillet over medium-high heat. As the oil shimmers, add the sliced smoked Spanish chorizo and sweet onion wedges. Cook for about three minutes, stirring occasionally until the chorizo crisps up slightly and the onions soften and brown around the edges. This stage builds the fragrant and smoky foundation essential to the dish’s rich character.
Step 2: Add Garlic and Tomato Paste
Next, stir in the minced garlic, letting it cook for just 30 seconds until fragrant but not browned. Then add the tomato paste and cook while stirring for another minute or so, allowing the tomato’s natural sweetness to deepen and meld beautifully with the spices and chorizo fat in the pan.
Step 3: Spice It Up and Stir in Rice
Time to integrate the spices! Sprinkle in the paprika, kosher salt, cracked black pepper, and those precious saffron threads. Stir everything together thoroughly before adding the Arborio rice, coating each grain in the delicious mixture. This step ensures that the rice absorbs every ounce of flavor as it cooks.
Step 4: Simmer the Rice in Chicken Stock
Pour in the chicken stock and bring the whole pan to a gentle boil. Use the back of a spatula to press the rice flat in the pan, then reduce the heat to low. Let it simmer undisturbed for about 15 minutes until the rice is just shy of al dente. Not stirring here is key to developing the paella’s prized crispy bottom crust, or socarrat.
Step 5: Add Shrimp and Peas
Gently fold in the shrimp and thawed peas, spreading them out evenly. Cover and cook for another 10 minutes until the shrimp turn pink and opaque, and the rice finishes absorbing all the flavorful liquid. This step adds the perfect seafood contrast that makes this paella irresistibly balanced.
Step 6: Garnish and Serve
Sprinkle with finely chopped parsley right before serving to add brightness and an herbaceous note. Serve your gorgeous, golden paella immediately, savoring each bite of this vibrant and comforting dish.
How to Serve Weeknight Shrimp and Chorizo Paella Recipe
Garnishes
Adding lemon wedges alongside the finished paella is a classic move that gives a refreshing citrus kick. A dusting of extra parsley brightens the presentation and flavor, while a drizzle of good-quality olive oil enhances the dish’s luscious texture and aroma.
Side Dishes
This paella shines as a complete meal but pairs wonderfully with a crisp green salad or roasted vegetables to introduce contrasting textures and coolness. A lightly chilled white wine or crisp rosé complements the smoky and savory flavors beautifully, making your weeknight dinner feel like a little celebration.
Creative Ways to Present
Presentation can really elevate this dish. Serve the paella straight from the pan for a rustic, communal feel that invites everyone to share. Or, if you want to impress, plate individual servings garnished with fresh herbs and a lemon wedge on a vibrant ceramic plate for that Spanish flair.
Make Ahead and Storage
Storing Leftovers
Leftover paella can be stored in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making it even tastier the next day!
Freezing
This paella freezes well if you choose to save portions for later. Cool completely and freeze in individual containers. Defrost overnight in the fridge before reheating to maintain the texture of the rice and shrimp.
Reheating
Reheat gently in a skillet over low heat with a splash of water or chicken stock to bring back the moisture. Cover the pan to help steam and warm the dish evenly. Avoid microwaving if possible to keep the rice texture intact.
FAQs
Can I use fresh chorizo instead of cured Spanish chorizo?
Fresh Mexican chorizo is different in texture and flavor and contains raw meat, so it’s best to use smoked Spanish chorizo for this recipe to get that perfect smoky depth and firmness.
Is Arborio rice necessary for the paella?
Arborio rice absorbs liquid beautifully and creates a creamy texture, making it a great substitute when traditional paella rice isn’t available. It holds the flavors well and yields a delicious result.
Can I substitute the shrimp for other seafood?
Absolutely! Scallops, clams, or mussels work wonderfully too. Just adjust cooking times accordingly to ensure each seafood element is perfectly cooked and tender.
What can I do if I don’t have saffron?
Saffron adds unique flavor and color, but if you’re in a pinch, a pinch of turmeric can mimic the golden hue, though the flavor won’t be quite the same. Consider experimenting with smoked paprika for a deeper smoky note as well.
Is this recipe suitable for freezing and reheating?
Yes, this Weeknight Shrimp and Chorizo Paella Recipe freezes nicely and can be reheated gently to enjoy on another occasion without losing too much of its delicious character.
Final Thoughts
I genuinely hope you give this Weeknight Shrimp and Chorizo Paella Recipe a try because it’s such a rewarding dish to make on busy evenings. It’s packed with flavor, comforting yet exciting, and delivers a little slice of Spanish spirit right in your own kitchen. Cooking it not only feeds the body but also lifts the spirit—now that’s dinner well done!
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Weeknight Shrimp and Chorizo Paella Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Weeknight Paella recipe offers a quick and flavorful twist on the traditional Spanish dish, featuring smoky chorizo, succulent shrimp, and vibrant saffron-infused Arborio rice. Perfect for a hearty dinner, this one-pan meal combines savory spices and fresh ingredients to create an authentic taste in just 40 minutes.
Ingredients
Meat and Seafood
- 5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds
- 1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off
Vegetables and Herbs
- 1 medium sweet onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 1/2 cup frozen peas, thawed
- 2 tablespoons finely chopped parsley
Pantry Staples and Spices
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 3/4 teaspoon paprika (sweet or smoked)
- 2 teaspoons kosher salt
- Freshly cracked black pepper, a few turns
- Pinch of saffron threads
- 1 1/2 cups Arborio rice
- 3 1/2 cups low sodium chicken stock
Instructions
- Heat and brown chorizo and onions: Heat olive oil in a 12 to 14-inch paella pan or large stainless-steel skillet over medium-high heat. Once hot, add the chorizo and onion wedges, cooking until browned and fragrant, about 3 minutes.
- Add garlic and tomato paste: Stir in minced garlic and cook for 30 seconds until fragrant. Then add tomato paste and cook it until it is well combined with the other ingredients.
- Season and coat rice: Stir in paprika, kosher salt, freshly cracked black pepper, and saffron threads. Add Arborio rice and stir thoroughly to coat every grain with the flavorful mixture.
- Simmer rice with chicken stock: Pour in the chicken stock and bring to a boil. Gently flatten the rice using the back of a spatula for even cooking. Reduce heat to low and let simmer without stirring for 15 minutes or until the rice is nearly al dente.
- Add shrimp and peas: Gently fold in shrimp and thawed peas, cooking for an additional 10 minutes until the liquid is fully absorbed and shrimp are cooked through.
- Finish and serve: Sprinkle the paella with finely chopped parsley and serve immediately while hot and flavorful.
Notes
- Use dried, cured Spanish chorizo for the authentic smoky flavor; avoid Mexican ground chorizo.
- Do not stir the rice once simmering to allow a crust to form at the bottom—a key characteristic of paella.
- Adjust salt according to your chicken stock’s sodium content to avoid oversalting.
- The saffron threads add essential aroma and color; soak them in a little warm stock beforehand for enhanced flavor.
- You can substitute Arborio rice with bomba rice if available for a more traditional texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
