Name: Weeknight Shrimp and Chorizo Paella Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 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; 1 medium sweet onion, cut into 1-inch wedges; 3 cloves garlic, minced; 1/2 cup frozen peas, thawed; 2 tablespoons finely chopped parsley; 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

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

Scale

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

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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