If you’ve been craving something vibrant, cozy, and bursting with flavor, this Weeknight Shrimp and Chorizo Paella Recipe is your new go-to. It brings together succulent shrimp and smoky Spanish chorizo nestled in perfectly cooked Arborio rice, all kissed by saffron and paprika for that unmistakable warmth. Whether you’re feeding a crowd or just treating yourself, this dish is an exciting celebration of colors, textures, and tastes that’ll light up any weeknight dinner with ease and joy.
Ingredients You’ll Need
These ingredients are simple yet essential to create the magic in your pan. Each one plays a special role—smoky chorizo adds rich depth, tender shrimp bring a fresh catch of the sea, and the saffron threads impart that iconic golden hue and subtle aroma. Together, they create the perfect harmony of textures and flavors.
- Extra-virgin olive oil: The foundation for sautéing, it provides a fruity richness that carries all the flavors.
- Cooked smoked Spanish chorizo sausage: Adds smoky, slightly spicy notes, elevating the dish beyond the ordinary.
- Sweet onion: Brings gentle sweetness and soft texture to balance the smoky and savory components.
- Garlic cloves: Gives aromatic depth and that classic punch of flavor.
- Tomato paste: Adds a concentrated tangy sweetness and helps thicken and enrich the broth.
- Paprika (sweet or smoked): Enhances the smoky profile and adds subtle earthiness.
- Kosher salt: Essential for seasoning and bringing all the flavors together perfectly.
- Freshly cracked black pepper: Adds just the right amount of bite and complexity.
- Saffron threads: The star spice that colors the rice beautifully and infuses a delicate floral aroma.
- Arborio rice: Its creamy, starchy texture is perfect for absorbing flavors while staying tender yet firm.
- Low sodium chicken stock: The cooking liquid that carries all the ingredients’ flavors into the rice.
- Medium shrimp: Adds sweetness, juiciness, and that delightful seafood charm.
- Frozen peas: For a pop of color and fresh, subtle sweetness.
- Finely chopped parsley: A fresh, herbaceous garnish that brightens the whole dish.
How to Make Weeknight Shrimp and Chorizo Paella Recipe
Step 1: Heat Oil and Cook Chorizo and Onion
Start by heating a good splash of extra-virgin olive oil in a large pan over medium-high heat. Toss in the sliced smoked Spanish chorizo and onion wedges. Let them cook together until the chorizo releases its smoky oils and the onions turn tender and golden, about 3 minutes. This step builds a flavorful base that sets the tone for everything to come.
Step 2: Add Garlic and Tomato Paste
Next, stir in the minced garlic and cook it for about 30 seconds until fragrant—this quick sauté wakes up the senses. Then, mix in the tomato paste, which will meld with the oils and start forming a rich coating for the rice.
Step 3: Incorporate Spices and Rice
Sprinkle in the paprika, kosher salt, freshly cracked black pepper, and a pinch of saffron threads. The combination creates that distinctive paella seasoning. Add the Arborio rice and stir well to evenly coat each grain with this vibrant, flavorful mixture. This step is key for infusing the rice with color and depth.
Step 4: Add Broth and Bring to a Boil
Pour in the chicken stock and bring everything to a lively boil. Use the back of a spatula to gently flatten the rice layer for even cooking. After that, lower the heat and let it simmer without stirring for about 15 minutes, or until the rice is nearly tender but still offers a bit of bite. This patience rewards you with that lovely, slightly crispy bottom crust known as socarrat.
Step 5: Add Shrimp and Peas
Carefully fold in the peeled shrimp and thawed peas, letting them cook for another 10 minutes until the shrimp are perfectly pink and the liquid is mostly absorbed. This final cooking stage brings those ocean-fresh flavors right into your paella and gives the peas just enough time to soften but keep their bright bite.
Step 6: Serve with Parsley
Finish off by scattering finely chopped parsley across the top. This burst of fresh green lifts the entire dish, adding a touch of brightness that contrasts beautifully with the smoky, savory richness. Serve immediately to enjoy all the textures and flavors at their peak.
How to Serve Weeknight Shrimp and Chorizo Paella Recipe
Garnishes
A simple squeeze of fresh lemon juice or wedges served alongside complement the smoky, savory flavors perfectly by adding a lively citrus zing. You can also add extra parsley or a drizzle of high-quality olive oil to enhance freshness and mouthfeel.
Side Dishes
Keep sides light and Mediterranean-inspired to balance the heartiness of the paella. A crisp green salad with a lemon vinaigrette, grilled vegetables, or crusty bread for mopping up any juices all make excellent companions that won’t overshadow the paella’s rich flavors.
Creative Ways to Present
For a festive touch, serve the paella family-style in your pan right at the table, inviting everyone to dig in and share. You can also make individual portions in small skillets or shallow bowls, garnished with a sprinkle of paprika or a few whole shrimp on top for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Leftover paella tastes just as delightful when stored properly. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. The flavors will deepen, making every bite a little richer the next day.
Freezing
If you want to stash some paella for longer, it freezes well. Portion it out into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
To reheat, gently warm the paella on the stovetop with a splash of water or broth to revive the rice’s moisture and prevent sticking. Cover the pan to steam it through evenly. Avoid microwaving it dry, which can affect texture and flavor.
FAQs
Can I substitute the Arborio rice with other types?
Arborio rice is ideal here because it absorbs flavors well and stays creamy without getting mushy. You can use other short-grain rice varieties, but avoid long-grain rice as it won’t provide the same texture or absorb the broth as effectively.
Is it necessary to use saffron in this recipe?
Saffron is traditional and gives paella its signature color and aroma, but if you don’t have it on hand, you can omit it or use a pinch of turmeric as a budget-friendly alternative. The flavor won’t be quite the same, but the dish will still be delicious.
Can I use fresh chorizo instead of smoked Spanish chorizo?
For this recipe, smoked Spanish chorizo delivers the essential smoky, cured flavor that fresh chorizo can’t replicate. Using fresh chorizo will make the dish taste different, and it might be greasier, so it’s best to stick with the cured kind if you can.
How do I achieve the socarrat, the crispy bottom crust?
To get the coveted socarrat, don’t stir the paella once the broth is added. Cook over low heat to gently toast the rice on the bottom without burning it. Listen for a slight crackling sound to know the crust is forming—it’s pure magic!
Can I make this dish vegetarian or vegan?
Absolutely! To keep that robust flavor, swap the chorizo for smoked paprika-seasoned mushrooms or tofu, and use vegetable stock instead of chicken. You can omit the shrimp or replace it with plant-based seafood alternatives to keep the same texture balance.
Final Thoughts
There’s something truly special about bringing together shrimp, chorizo, and saffron-kissed rice in one pan, especially on a busy weeknight. This Weeknight Shrimp and Chorizo Paella Recipe is proof you don’t need hours or fancy ingredients to create an unforgettable meal that feels celebratory every time. So, grab your skillet, invite some friends or family, and savor every colorful, flavorful bite!
Print
Weeknight Shrimp and Chorizo Paella Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This Weeknight Paella is a quick and flavorful Spanish-inspired dish perfect for busy evenings. Featuring smoked Spanish chorizo, succulent shrimp, and fragrant saffron-infused Arborio rice, this recipe brings the vibrant traditional flavors of paella to your stovetop in just 40 minutes. Ideal for serving six, it combines smoky, savory, and slightly sweet notes for a satisfying and colorful meal.
Ingredients
Protein and Vegetables
- 5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds (dried and cured, NOT Mexican chorizo)
- 1 medium sweet onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off
- 1/2 cup frozen peas, thawed
Rice and Seasonings
- 2 tablespoons tomato paste
- 3/4 teaspoon paprika (sweet or smoked)
- 2 teaspoons kosher salt (not table 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
Oils and Garnish
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley
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 chorizo rounds and onion wedges. Cook until the chorizo is browned and the onion is fragrant and lightly softened, about 3 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and cook for 30 seconds until aromatic. Add the tomato paste and cook together with the garlic and chorizo mixture until well combined.
- Add spices and rice: Stir in paprika, kosher salt, freshly cracked black pepper, and saffron threads. Add the Arborio rice and stir to evenly coat the grains with the spices and tomato paste mixture.
- Add broth and bring to a boil: Pour in the low sodium chicken stock and bring the mixture to a boil. Gently flatten the rice mixture with the back of a spatula for even cooking. Reduce heat to low and simmer uncovered, without stirring, for about 15 minutes, or until the rice is just under al dente.
- Add shrimp and peas: Gently stir in the shrimp and thawed peas, spreading them evenly over the rice. Continue cooking for another 10 minutes, or until most of the liquid is absorbed and the shrimp are opaque and cooked through.
- Serve: Sprinkle the paella with finely chopped parsley for a fresh finish and serve immediately to enjoy the best texture and flavor.
Notes
- Use dried and cured Spanish chorizo, not fresh Mexican chorizo, for authentic smoky flavor.
- Do not stir the rice during simmering to allow a crust to form, mimicking traditional socarrat.
- Adjust salt according to the saltiness of your broth and chorizo.
- Saffron is key for authentic flavor and color; if unavailable, you may substitute with turmeric, though it will alter taste.
- The shrimp can be peeled with tails on or off based on preference.
- Serve paella warm right after cooking for best texture and flavor.
