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 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; 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; 3 1/2 cups low sodium chicken stock

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

Scale

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

Cook Mode Prevent your screen from going dark

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