Spain

Weeknight Spanish Paella with Shrimp & Chorizo

Name: Weeknight Spanish Paella with Shrimp & Chorizo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spain
Ingredients: Large pinch saffron threads (about ½ tsp), crumbled; 3½ cups low-sodium chicken or seafood broth, warm; 3 tbsp olive oil; 4 oz dry-cured Spanish chorizo, sliced; 1 onion, finely chopped; 1 red bell pepper, diced; 3 garlic cloves, minced; 1½ tsp smoked paprika (pimentón); 1 large tomato, grated (skin discarded); 1½ cups short-grain rice (Bomba or Calasparra; Arborio works); 1 tsp salt; 12 oz large shrimp, peeled and deveined; ¾ cup frozen peas; Chopped parsley and lemon wedges, to serve

Saffron-scented rice cooked in a wide pan with smoky chorizo, shrimp, peas and roasted peppers — including the crispy bottom layer.

Prep15 min

Cook35 min

Serves4

HeatMild

Equipment: 12–14-inch paella pan or wide skillet

Jump to recipe

SpainMild

About this dish

Paella originated in Valencia, on Spain's eastern coast, where it was cooked outdoors over open fires. The essentials are a wide, shallow pan, short-grain rice, saffron, and resisting the urge to stir once the broth goes in. That's how you get the prized crispy layer at the bottom, called socarrat.

Instructions

Stir the saffron into the warm broth and let it steep.
Heat the oil in the pan over medium heat. Cook the chorizo for 2 minutes until it releases its oil; remove and set aside.
Add the onion and bell pepper and cook for 6–8 minutes until soft. Add the garlic and paprika for 30 seconds, then the grated tomato, and cook for 3 minutes.
Add the rice and stir for 1 minute to coat. Pour in the saffron broth and salt, stir once to spread the rice evenly, then stop stirring.
Simmer over medium heat for 15 minutes without stirring, rotating the pan occasionally for even cooking.
Nestle the shrimp, chorizo and peas into the rice. Cook 5–8 minutes more until the shrimp are pink and the liquid is absorbed. Raise the heat for the last 1–2 minutes until you hear crackling — that's the socarrat forming.
Remove from the heat, cover loosely with a towel for 5 minutes, then serve with parsley and lemon.

Local knowledge

Valencians are particular about what goes into a traditional paella valenciana — typically rabbit, chicken and beans. Seafood and mixed versions are popular across Spain and beyond. Our home version uses a 12-inch skillet if you don't own a paella pan.

Swaps & variations

Use chicken thighs instead of shrimp (cook to 165°F).
Skip chorizo for a pescatarian paella and add an extra ½ tsp smoked paprika.

Serving & storing

Serve straight from the pan with lemon wedges.
Paella is best fresh; refrigerate leftovers within 2 hours and reheat thoroughly.

Safety & allergens: Cook shrimp until opaque (145°F). Refrigerate cooked rice promptly. Contains shellfish; chorizo often contains pork and may contain milk or soy — check labels. Always read ingredient labels. See our disclaimer.

Your next destination

Thailand🌶🌶

Thai Green Curry with Chicken

A fragrant coconut curry with green curry paste, tender chicken, eggplant and Thai basil. Ready in about 30 minutes.

⏱ 35 minServes 4Asia

Korea🌶

Korean Bibimbap Rice Bowls

Warm rice topped with seasoned vegetables, savory beef and a fried egg, mixed at the table with sweet-spicy gochujang sauce.

⏱ 55 minServes 4Asia

Morocco🌶

Moroccan Vegetable & Chickpea Tagine

A gently spiced stew of chickpeas, sweet potato, tomatoes and apricots, finished with lemon and herbs. Made in a Dutch oven.

⏱ 55 minServes 4Africa & Middle East