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
Scale
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.
