If you’ve ever wished for a bursting-with-flavor dish that’s quick enough for a busy evening yet impressive enough to wow your guests, this Weeknight Spanish Shrimp and Chorizo Paella Recipe is your new best friend. It perfectly balances the smoky richness of Spanish chorizo with succulent shrimp and tender saffron-infused rice for a meal that’s both comforting and vibrant. Whether you’re craving a cozy dinner or planning a casual gathering, this recipe transforms simple ingredients into a festive, soul-satisfying feast.
Ingredients You’ll Need
Each ingredient in this Weeknight Spanish Shrimp and Chorizo Paella Recipe is carefully chosen to build layers of flavor, texture, and authentic color. From the bold paprika to the delicate saffron, these essentials come together simply yet spectacularly.
- Extra-virgin olive oil: Provides a fragrant, fruity base that gently enhances every bite.
- Cooked smoked Spanish chorizo sausage: Adds a smoky, spicy depth and chewy texture, essential for that classic paella flavor.
- Sweet onion: Brings natural sweetness and softens during cooking to complement the smoky chorizo.
- Garlic: Offers a punch of aromatic flavor that lifts the entire dish.
- Tomato paste: Concentrates the dish’s richness while introducing a subtle tang.
- Paprika: Whether sweet or smoked, it infuses warmth and a hint of earthiness.
- Kosher salt: Enhances all the other flavors naturally without overpowering.
- Black pepper: Provides gentle heat and spice with freshly cracked brightness.
- Saffron threads: The iconic golden touch that colors the rice and imparts a subtle floral aroma.
- Arborio rice: Its creamy texture absorbs flavors beautifully, mimicking traditional bomba rice.
- Low sodium chicken stock: Keeps the dish savory and moist while controlling saltiness.
- Medium shrimp: Adds juicy sea flavor and tender bite that pairs brilliantly with chorizo.
- Frozen peas: Introduces a pop of green and gentle sweetness for balance.
- Finely chopped parsley: A fresh, herbaceous finish that brightens each mouthful.
How to Make Weeknight Spanish Shrimp and Chorizo Paella Recipe
Step 1: Heat the oil and cook chorizo and onion
Begin by warming the extra-virgin olive oil in a wide skillet or paella pan over medium-high heat. Once shimmering, add the sliced chorizo and onion wedges. Cook them until the chorizo releases its smoky fat and the onions soften and develop a golden hue, about three minutes. This step sets the foundation for all the flavors that follow.
Step 2: Add garlic and tomato paste
Next, toss in the minced garlic, stirring it with the chorizo and onion for about 30 seconds until fragrant but not browned. Then, mix in the tomato paste, cooking until it melds with the other ingredients and deepens slightly in color. This layer adds richness and a smoky-sweet undertone to your paella base.
Step 3: Incorporate spices and rice
Sprinkle in the paprika, kosher salt, cracked black pepper, and saffron threads, stirring to evenly distribute their vibrant aromas. Follow with the Arborio rice, stirring so every grain is coated in the fragrant blend. This careful mixing primes the rice to soak up the luscious broth with maximum flavor.
Step 4: Add chicken stock and simmer
Pour the chicken stock over the rice mixture and bring it to a gentle boil. Using the back of a spatula, gently flatten the rice layer for even cooking. Reduce the heat to low, resist the temptation to stir, and let it simmer for 15 minutes until the rice is just shy of tender. This hands-off phase is critical for developing the perfect, slightly crispy bottom crust known as socarrat.
Step 5: Add shrimp and peas
After the initial simmer, gently fold in the shrimp and peas. These delicate ingredients cook quickly and will absorb the remaining flavorful steam. Let everything cook uncovered for another 10 minutes or until the liquid is fully absorbed and the shrimp turns pink and succulent.
Step 6: Serve and garnish
Finally, sprinkle the paella generously with finely chopped parsley for a fresh and colorful garnish. Serve immediately to enjoy the full spectrum of textures and tastes at their best.
How to Serve Weeknight Spanish Shrimp and Chorizo Paella Recipe
Garnishes
To truly elevate this dish, consider adding lemon wedges alongside the parsley garnish. The bright citrus notes brighten each bite and beautifully balance the richness of the chorizo and shrimp. A few extra fresh herbs like thyme or rosemary can also add complexity and visual appeal.
Side Dishes
This paella shines as a standalone meal but pairs wonderfully with a crisp green salad dressed with sherry vinegar or a simple garlic aioli. For a bigger spread, serve alongside crusty fresh bread to mop up any lingering sauce—pure comfort guaranteed!
Creative Ways to Present
Feel like showing off a little? Serve your paella straight from the pan in the center of the table for an inviting, communal feast. Alternatively, portion it into charming individual cast-iron skillets or bright ceramic bowls, accessorized with colorful napkins and a chilled glass of Spanish white wine. It’s both stunning and soul-warming.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight but try to enjoy it quickly to keep the shrimp tender and the rice from drying out.
Freezing
While fresh paella tastes best, you can freeze portions by wrapping them tightly. Use freezer-safe containers or bags and enjoy within one month. Thaw in the refrigerator overnight before reheating to help preserve texture.
Reheating
When reheating, add a splash of chicken stock or water to the pan and warm gently on the stovetop over low heat, stirring occasionally. This prevents the rice from sticking and brings back the lovely, moist texture reminiscent of freshly made paella.
FAQs
Can I use other types of sausage instead of Spanish chorizo?
Spanish smoked chorizo provides a unique smoky flavor and firm texture that is key to this dish. While you could experiment with other cured sausages, avoid Mexican chorizo as it’s fresh and ground, which will create a very different taste and texture.
Is Arborio rice an acceptable substitute for traditional paella rice?
Yes! Arborio rice works wonderfully in this recipe because it absorbs liquid well and softens nicely, mimicking the classic bomba rice used in traditional paella. It’s especially convenient for weeknight cooking.
Can I prepare this recipe without shrimp?
Absolutely. You can omit shrimp and add other seafood like mussels or clams, or even extra vegetables if you prefer a vegetarian twist. Just adjust cooking times accordingly to prevent overcooking.
What if I don’t have saffron on hand?
Saffron is the magic touch, but if you don’t have it, you can substitute a tiny pinch of turmeric to provide some color and mild earthiness, though the flavor will be different. It’s worth hunting saffron down for the authentic experience when possible!
How important is not stirring the paella while it simmers?
It’s very important! Not stirring allows a crust called socarrat to form on the bottom of the pan, which is treasured for its nutty, crispy texture. Stirring disrupts this layer and changes the dish’s character.
Final Thoughts
Diving into this Weeknight Spanish Shrimp and Chorizo Paella Recipe means treating yourself to a vibrant, aromatic meal without a fuss. It’s a perfect dish to warm up any evening and impress with minimal effort. Don’t hesitate to give it a try—the rich flavors and festive spirit will quickly make it a staple in your dinner rotation.
Print
Weeknight Spanish 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 recipe brings the rich, smoky flavors of traditional Spanish paella to your stovetop in just 40 minutes. Featuring cooked smoked Spanish chorizo, succulent shrimp, vibrant peas, and aromatic saffron-infused Arborio rice, it’s a perfect one-pan meal that’s both hearty and impressively simple for any weeknight dinner.
Ingredients
Meat and Seafood
- 5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds (dried and cured kind, NOT Mexican chorizo)
- 1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off
Produce & Aromatics
- 1 medium sweet onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 1/2 cup frozen peas, thawed
- 2 tablespoons finely chopped parsley
Pantry Items & Spices
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil (additional for cooking)
- 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
Instructions
- Heat oil and cook chorizo and onion: Heat the olive oil in a 12 to 14-inch paella pan or large stainless-steel skillet over medium-high heat. Once hot, add the sliced smoked Spanish chorizo and the cut onion wedges. Cook them together until the chorizo is browned and fragrant and the onions become tender, about 3 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and cook for 30 seconds until it releases its aroma. Then add the tomato paste and cook it until it fully combines with the mixture, enhancing the depth of flavor.
- Add spices and rice: Sprinkle in the paprika, kosher salt, freshly cracked black pepper, and saffron threads. Stir well to distribute the spices evenly. Add the Arborio rice next, stirring to coat each grain with the flavorful mixture.
- Add broth and bring to a boil: Pour in the low sodium chicken stock and bring the mixture to a rolling boil. Gently press down the rice with the back of a spatula to spread it evenly. Reduce heat to low and let it simmer undisturbed for 15 minutes until the rice is just under al dente and the liquid partially absorbed.
- Add shrimp and peas: Carefully fold in the shrimp and thawed peas, distributing them evenly across the pan. Continue cooking for another 10 minutes, allowing the shrimp to cook through and the rice to absorb the remaining liquid completely.
- Serve: Once the shrimp are opaque and the rice is tender, remove from heat. Sprinkle the finely chopped parsley over the top and serve the paella immediately to enjoy its vibrant flavors and textures at their best.
Notes
- Use authentic Spanish smoked chorizo (dried and cured) for a deep smoky flavor; avoid Mexican chorizo.
- Do not stir the rice after adding the broth to allow a socarrat (crispy bottom) to form.
- Adjust salt to taste based on the sodium of your chicken stock.
- For additional protein, you can add mussels or clams along with the shrimp.
- If saffron is unavailable, substitute with turmeric for color though flavor will differ.
