If you’re craving a vibrant, flavorful dinner that whips up quickly but tastes like you spent hours in the kitchen, this Weeknight Shrimp and Chorizo Paella Recipe is absolutely for you. It’s bursting with smoky Spanish chorizo, tender shrimp, and perfectly cooked rice infused with saffron and paprika, making every bite a celebration of bold, comforting flavors. Whether you’re entertaining friends or just treating yourself after a busy day, this dish transforms an ordinary weeknight into something truly special.
Ingredients You’ll Need
Every ingredient in this dish plays a crucial role, coming together to build layers of taste, texture, and color that make the paella unforgettable. From the rich, spicy chorizo to the fragrant saffron, each element is simple yet essential.
- 2 tablespoons extra-virgin olive oil: Provides a fruity, peppery base to sauté ingredients and infuse the dish with Mediterranean warmth.
- 5 ounces cooked smoked Spanish chorizo sausage, sliced: Adds a flavorful smoky and slightly spicy kick unlike Mexican chorizo.
- 1 medium sweet onion, cut into wedges: Brings natural sweetness that balances the spice and richness.
- 3 cloves garlic, minced: Delivers aromatic depth that wakes up all the senses.
- 2 tablespoons tomato paste: Adds a concentrated burst of umami and a lovely vermilion color.
- 3/4 teaspoon paprika (sweet or smoked): Boosts the smoky flavor and complements the chorizo beautifully.
- 2 teaspoons kosher salt: Essential for seasoning and enhancing all the other flavors.
- Freshly cracked black pepper (a few turns): Gives a subtle heat and complexity.
- Pinch of saffron threads: The star of the show, offering a golden hue and distinctive floral earthiness.
- 1 1/2 cups Arborio rice: This short-grain rice soaks up the broth perfectly without getting mushy.
- 3 1/2 cups low sodium chicken stock: The simmering liquid that imparts richness and melds all the flavors together.
- 1 pound medium shrimp, peeled and deveined: Adds a succulent seafood sweetness to balance the heartiness.
- 1/2 cup frozen peas, thawed: Pops of green color and subtle sweetness refresh the dish.
- 2 tablespoons finely chopped parsley: Fresh herbaceous notes for brightness and garnish.
How to Make Weeknight Shrimp and Chorizo Paella Recipe
Step 1: Sauté Chorizo and Onion
Start by heating your olive oil in a large paella pan or a wide skillet over medium-high heat. Toss in the sliced smoked Spanish chorizo with the sweet onion wedges. Let them cook for about 3 minutes until the chorizo browns slightly and the onion becomes fragrant and translucent. This step builds a savory, aromatic foundation that’s critical for the final flavor profile.
Step 2: Add Garlic and Tomato Paste
Next, stir in the minced garlic and let it cook just long enough to release its amazing aroma, about 30 seconds. Then add the tomato paste and cook it with the chorizo and onion, stirring frequently until it’s fully combined and deepened in color. This step brings a tangy complexity and richness to the paella’s base.
Step 3: Mix in Spices and Rice
Sprinkle in the paprika, kosher salt, freshly cracked pepper, and the pinch of saffron threads. Stir well to coat the onion and chorizo with these fragrant spices. Now it’s time to add the Arborio rice—gently stir it around so every grain becomes coated and kissed by the flavored oil and spices. This ensures the rice will absorb all those wonderful tastes as it cooks.
Step 4: Pour in Broth and Simmer
Pour the chicken stock over your mixture and bring it to a rolling boil. Use the back of a spatula to flatten the rice evenly across the pan so it cooks uniformly. Then reduce the heat to low and let it simmer undisturbed for about 15 minutes, until the rice is just shy of al dente. Resist the urge to stir here—the goal is developing that classic slightly crispy bottom crust called “socarrat.”
Step 5: Add Shrimp and Peas
Gently fold in the shrimp and thawed peas, distributing them evenly across the pan. Continue cooking for another 10 minutes until the shrimp turn pink and opaque, and the liquid has been fully absorbed. This final stew of flavors creates a beautifully balanced dish with tender seafood and bursts of sweetness.
Step 6: Finish and Serve
Once cooked, sprinkle the fresh chopped parsley over the top to add a burst of green freshness that cuts through the richness. Serve your Weeknight Shrimp and Chorizo Paella Recipe immediately while it’s hot and fragrant, for an utterly satisfying and comforting meal.
How to Serve Weeknight Shrimp and Chorizo Paella Recipe
Garnishes
A squeeze of lemon wedges alongside the paella brightens the smoky, savory flavors and adds a citrusy zing. You can also sprinkle some smoked paprika or extra parsley for a pop of color and an herbaceous lift.
Side Dishes
Pair the paella with a crisp green salad tossed in a light vinaigrette to balance the richness of the dish. Crusty bread or garlic aioli make fantastic accompaniments to soak up every last bit of the savory sauce.
Creative Ways to Present
For a festive twist, serve your paella straight from the pan at the center of the table, encouraging everyone to dig in family-style. Alternatively, plate individual servings topped with an extra sprinkle of fresh herbs and a lemon wedge for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Place any leftover paella in an airtight container and refrigerate for up to 3 days. The flavors actually mature nicely, but the texture of the rice may firm up, so reheating properly is key.
Freezing
You can freeze paella, but shrimp can become a bit rubbery after thawing. If you plan to freeze, it’s best to cook the shrimp fresh when you reheat. Freeze the rest in portions and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the oven with a splash of broth or water to bring back moisture. Cover the pan or use a lid to steam the dish evenly without drying it out, and add fresh parsley or lemon juice before serving to revive the flavors.
FAQs
Can I use a different type of rice in this Weeknight Shrimp and Chorizo Paella Recipe?
Arborio rice is recommended because it absorbs liquid beautifully while staying firm, but if you don’t have it, short-grain rice like bomba is a perfect paella substitute. Avoid long-grain rice as it won’t deliver the same creamy texture.
Is it okay to use raw chorizo instead of cooked smoked Spanish chorizo?
This recipe specifically calls for cooked, smoked Spanish chorizo for its firm texture and smoky flavor. Raw Mexican chorizo is too soft and will release too much fat, changing the balance of the dish.
What if I don’t have saffron? Can I skip it?
Saffron adds a unique aroma and golden color that’s signature to paella, but if you don’t have it, turmeric can be a budget-friendly alternative to mimic the color. You’ll lose some flavor depth, though, so if you can, definitely use saffron.
Can I make this dish vegetarian or substitute the shrimp?
Absolutely! You can easily swap out shrimp for other proteins like chicken or extra vegetables like artichokes and bell peppers. Keep the chorizo for authentic flavor or opt for a vegetarian sausage version.
How do I achieve the crispy socarrat layer?
The socarrat is the slightly charred rice at the bottom of the pan and a prized feature of paella. To get it, make sure to avoid stirring after adding the broth and cook over medium-low heat so the rice gently cooks without burning but forms that beautiful crust.
Final Thoughts
There’s nothing quite like sitting down to a warm plate of this Weeknight Shrimp and Chorizo Paella Recipe after a busy day. It’s a comforting, dazzling dish full of flavor and color that proves you don’t need hours to create something truly special. Trust me, once you try it, this recipe will become your new go-to for weeknight dinners worth savoring.
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Weeknight Shrimp and Chorizo Paella Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Weeknight Paella recipe is a quick and flavorful take on the classic Spanish dish, perfect for busy evenings. Featuring smoked Spanish chorizo, succulent shrimp, and fragrant saffron, this one-pan meal combines Arborio rice and a blend of spices to deliver a comforting and authentic taste of Spain in just 40 minutes.
Ingredients
Protein and Vegetables
- 5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds
- 1 medium sweet onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 1 pound medium shrimp, thawed if frozen, peeled and deveined
- 1/2 cup frozen peas, thawed
- 2 tablespoons finely chopped parsley
Rice and Seasonings
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 3/4 teaspoon paprika (sweet or smoked)
- 2 teaspoons kosher salt
- Few turns freshly cracked black pepper
- Pinch of saffron threads
- 1 1/2 cups Arborio rice
Liquids
- 3 1/2 cups low sodium chicken stock
Instructions
- Heat oil and cook chorizo and onion: Heat olive oil in a 12 to 14-inch paella pan or large stainless-steel skillet over medium-high heat. Once hot, add the smoked Spanish chorizo and the sweet onion wedges. Cook until the chorizo is browned and the onions are fragrant and slightly softened, about 3 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and cook for 30 seconds until aromatic. Then add the tomato paste and cook, stirring, until fully combined with the other ingredients.
- Add spices and rice: Add paprika, kosher salt, freshly cracked black pepper, and saffron threads. Stir to combine the spices thoroughly. Add the Arborio rice, stirring to coat each grain evenly with the seasoned mixture.
- Add broth and bring to a boil: Pour in the low sodium chicken stock and bring the mixture to a boil. Use the back of a spatula to gently flatten the rice. Reduce the heat to low and let the rice simmer without stirring for about 15 minutes, or until it is nearly al dente and most of the liquid is absorbed.
- Add shrimp and peas: Gently stir in the shrimp and thawed peas. Continue cooking for another 10 minutes, allowing the shrimp to cook through and the remaining liquid to be fully absorbed.
- Serve: Remove from heat, sprinkle the dish with finely chopped parsley, and serve immediately while hot and flavorful.
Notes
- Use smoked Spanish chorizo, which is dried and cured, not ground Mexican chorizo, for authentic flavor and texture.
- Do not stir the rice after adding broth to develop the characteristic paella crust on the bottom.
- Arborio rice is used here for its creamy texture but traditional bomba rice can also be used if available.
- Adjust seasoning to taste, keeping in mind that low sodium chicken stock is used to control saltiness.
- If saffron is unavailable, a pinch of turmeric can add color though flavor will differ.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
