Shrimp & Chorizo Paella Recipe

Introduction

This Shrimp & Chorizo Paella is a vibrant and flavorful dish that brings the taste of Spain to your home kitchen. Combining tender shrimp, spicy chorizo, and fragrant saffron-infused rice, it’s a satisfying one-pan meal perfect for sharing.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper (red or yellow), chopped
• 1 cup chorizo, sliced
• 1 1/2 cups Arborio rice (or Bomba rice)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 4 cups chicken or seafood broth
• 1 cup diced tomatoes (canned or fresh)
• 1 pound large shrimp, peeled and deveined
• 1 cup frozen peas
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 1: In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Step 2: Add the sliced chorizo to the pan and cook for 3-4 minutes until it begins to brown and release its oils.
3. Step 3: Stir in the Arborio rice and cook for 2 minutes to allow the rice to absorb the flavors. Sprinkle in the smoked paprika and saffron threads (if using), mixing to coat the rice evenly.
4. Step 4: Pour in the chicken or seafood broth and diced tomatoes, then bring the mixture to a boil. Reduce heat to low and let it simmer uncovered for 15-20 minutes, or until the rice is nearly cooked and has absorbed most of the liquid. Avoid stirring during this time to help form a crust on the bottom.
5. Step 5: Arrange the shrimp on top of the rice and sprinkle the frozen peas over everything. Cover the pan with a lid or aluminum foil and cook for an additional 5-7 minutes, until the shrimp turn pink and are cooked through.
6. Step 6: Season with salt and pepper to taste. Remove from heat and let the paella sit for a few minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Tips & Variations

• Use Bomba rice for a more authentic paella texture, as it absorbs liquid well without becoming mushy.
• If saffron is unavailable, a pinch of turmeric can be used as a budget-friendly substitute for color, though the flavor will differ.
• To add more depth, sauté a pinch of smoked paprika with the garlic and onions at the beginning.
• Feel free to swap shrimp for other seafood like mussels or clams to customize the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of broth or water to keep the rice moist. Avoid overheating to prevent the shrimp from becoming tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of Arborio or Bomba?

While you can use regular long-grain rice, it won’t absorb liquid the same way and might not develop the traditional paella texture. Arborio or Bomba rice is best for authentic results.

Is saffron necessary for this recipe?

Saffron adds a unique flavor and aroma, but it’s optional. If you don’t have saffron, the dish will still taste delicious without it.