Let me introduce you to a vibrant, flavorful dish that will become your go-to dinner favorite: the Weeknight Shrimp and Chorizo Paella Recipe. This recipe perfectly balances the smoky intensity of Spanish chorizo with succulent shrimp, all nestled in a comforting bed of saffron-infused Arborio rice. It’s an absolute joy to make on a busy evening, combining simple ingredients to create a festive meal that feels like a celebration. Whether you’re impressing guests or treating yourself after a long day, this paella brings warmth and excitement to your table in just under 40 minutes.
Ingredients You’ll Need
Gathering the right ingredients is half the secret to this dish’s magic. Each one is thoughtfully chosen to build layers of flavor, color, and texture that make this paella so irresistible. From the rich, smoky chorizo to the delicate aroma of saffron, every component counts.
- Extra-virgin olive oil: Adds a fruity base that brings all flavors to life while keeping the dish light.
- Cooked smoked Spanish chorizo sausage: Provides smoky, spicy notes that define the dish’s character.
- Medium sweet onion: Offers natural sweetness and a tender bite as it softens.
- Garlic cloves: Infuses fragrant depth and warmth.
- Tomato paste: Brings tanginess and a vibrant red color that coats the rice beautifully.
- Paprika (sweet or smoked): Enhances earthiness and adds a subtle kick.
- Kosher salt: Essential for balancing and intensifying flavors—a little goes a long way.
- Freshly cracked black pepper: Adds bold, peppery heat in just the right amount.
- Pinch of saffron threads: The star spice that gives paella its signature golden hue and floral aroma.
- Arborio rice: Creamy and chewy, perfect for soaking up all those luscious juices.
- Low sodium chicken stock: Keeps the dish moist and fragrant without overpowering other flavors.
- Medium shrimp: Brings tender, sweet seafood notes that perfectly complement the chorizo.
- Frozen peas: Add pops of color and a fresh sweetness.
- Finely chopped parsley: A bright, herbaceous garnish that finishes the dish.
How to Make Weeknight Shrimp and Chorizo Paella Recipe
Step 1: Sauté the Chorizo and Onion
Heat the olive oil in a large paella pan or a wide skillet over medium-high heat. Once shimmering, add the sliced chorizo and onion wedges. Cook them together until the onion softens and the chorizo becomes beautifully browned and fragrant—this should take about 3 minutes. This step releases the chorizo’s smoky oils and softens the onion’s sweetness, setting the stage for every other flavor to come together.
Step 2: Add Garlic and Tomato Paste
Stir in the minced garlic and cook for just 30 seconds, enough to awaken the kitchen with its warm aroma but prevent burning. Next, spoon in the tomato paste and cook it until it melds smoothly with the chorizo and onion mixture. This layer brings richness and a velvety texture that clings to each grain of rice later.
Step 3: Spice It Up and Incorporate the Rice
Sprinkle in the paprika, kosher salt, and freshly cracked black pepper, then add the saffron threads. These spices elevate the dish with smoky earthiness, balanced seasoning, and that unmistakable savory golden tint courtesy of saffron. Stir in the Arborio rice, ensuring every grain is coated with the flavorful mixture, promising that every bite will be infused with these delicious aromas.
Step 4: Pour in Chicken Stock and Simmer
Pour the chicken stock over the rice and bring the mixture to a boil. Quickly flatten the rice gently with the back of a spatula to create an even layer, which encourages even cooking. Reduce the heat to low and let it simmer without stirring for about 15 minutes. During this time, the rice will absorb the lovely broth, becoming just shy of al dente with a perfect bite.
Step 5: Add Shrimp and Peas
Gently fold in the shrimp and thawed peas, distributing them evenly across your pan. Continue cooking for another 10 minutes until the rice has absorbed all the liquid and the shrimp turns pink and tender. These additions bring fresh sweetness and a vibrant pop of color, balancing the smoky depth of the chorizo.
Step 6: Finish and Serve Your Paella
Sprinkle the paella with finely chopped parsley for a fresh, herbaceous finish. Serve immediately while piping hot, allowing the colors and aromas to shine. This is the moment when all those simple ingredients come together in a harmonious celebration of Spanish-inspired flavors.
How to Serve Weeknight Shrimp and Chorizo Paella Recipe
Garnishes
Brighten your paella with a sprinkle of fresh parsley and a few lemon wedges on the side. The parsley adds a pop of green and a subtle herbal note, while a squeeze of lemon juice adds a refreshing burst of acidity that cuts through the richness beautifully.
Side Dishes
This meal is hearty enough on its own but pairs wonderfully with a simple green salad dressed in a citrus vinaigrette or crusty rustic bread to soak up any lingering juices. A chilled glass of white wine or a light rosé makes a perfect companion to elevate your dinner experience.
Creative Ways to Present
For a festive touch, present your paella in a colorful paella pan on the table and let everyone serve themselves family-style, adding to the joyful sharing tradition of the dish. You can also garnish with a handful of pitted green olives or roasted red peppers for additional bursts of flavor and visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover paella in an airtight container in the refrigerator for up to three days. The flavors mature nicely overnight, making your next-day meal just as delightful, if not more.
Freezing
While this paella freezes reasonably well, keep in mind that the texture of the shrimp might change slightly when thawed. To freeze, portion it into freezer-safe containers and store for up to one month to preserve freshness.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of chicken stock or water to loosen the rice and prevent it from drying out. Avoid microwaving if possible to maintain the best texture, especially for the shrimp and chorizo.
FAQs
Can I use fresh chorizo instead of smoked Spanish chorizo?
Fresh chorizo tends to be raw and crumbly and works differently in paella. The smoked Spanish chorizo used here is dried and sliced, which gives that wonderful smoky flavor and firm texture essential to this dish. Using fresh chorizo would change the cooking method and overall result.
Is Arborio rice necessary for this recipe?
Arborio rice is preferred because of its creamy texture and ability to absorb flavors well. While traditional paella typically uses Bomba rice, Arborio is a fantastic substitute that cooks evenly and is more accessible for many home cooks.
Can I make the Weeknight Shrimp and Chorizo Paella Recipe vegetarian?
Absolutely! Swap out the chorizo and shrimp for hearty vegetables like artichokes, bell peppers, zucchini, and mushrooms. Use vegetable stock instead of chicken and adjust the spices for a delightful vegetarian version that still captures the spirit of paella.
Why do I need saffron in this paella?
Saffron is key for the paella’s characteristic golden color and subtle floral aroma. Even a small pinch elevates the dish, making it taste authentic and special, so it’s worth including if you can.
Can I prepare this paella on a regular skillet if I don’t have a paella pan?
Yes, a large, wide skillet or stainless-steel sauté pan works perfectly fine. The wide surface area helps the rice cook evenly and allows you to develop the crisp bottom layer we all love in paella, called socarrat.
Final Thoughts
If you’ve been searching for a dinner that’s quick, packed with flavor, and sure to impress, the Weeknight Shrimp and Chorizo Paella Recipe is all you need. It combines easy-to-find ingredients with straightforward steps, transforming your weeknight into a lively Spanish fiesta. Trust me, once you try it, this vibrant dish will be a staple you’ll want to share again and again!
Print
Weeknight Shrimp and Chorizo Paella Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This Weeknight Paella Recipe is a quick and flavorful take on the classic Spanish dish, perfect for busy evenings. It features smoky chorizo, succulent shrimp, and vibrant peas cooked with Arborio rice infused with saffron and paprika. Ready in just 40 minutes, it delivers an impressive and comforting meal that serves six.
Ingredients
Meat and Seafood
- 5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds (dried and cured, NOT Mexican chorizo)
- 1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off
Vegetables and 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
- 2 tablespoons extra-virgin olive oil
- 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: Warm the olive oil in a 12 to 14-inch paella pan or large stainless-steel skillet over medium-high heat. Once hot, add the chorizo slices and onion wedges, cooking until browned and fragrant, about 3 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the tomato paste and stir to combine with the chorizo and onions.
- Add spices and rice: Mix in the paprika, kosher salt, freshly cracked black pepper, and pinch of saffron threads. Add the Arborio rice and stir thoroughly to coat the rice with the flavored mixture.
- Add broth and bring to a boil: Pour in the low sodium chicken stock and bring the mixture to a boil. Using the back of a spatula, gently flatten the rice across the pan. Reduce the heat to low and let it simmer without stirring for about 15 minutes, or until the rice is nearly al dente.
- Add shrimp and peas: Gently stir in the shrimp and thawed peas. Continue cooking for 10 minutes, or until the liquid is fully absorbed and the shrimp are cooked through.
- Serve: Remove from heat, sprinkle the paella with finely chopped parsley, and serve immediately while hot and flavorful.
Notes
- Use Spanish smoked chorizo, not Mexican chorizo, to maintain authentic flavor and texture.
- Do not stir the rice once simmering to create the desired crispy bottom layer called socarrat.
- If you don’t have a paella pan, a large stainless-steel skillet will work well as an alternative.
- Saffron is key for authentic paella flavor and color; a pinch goes a long way.
- Thaw shrimp completely if using frozen to ensure even cooking.
- Adjust salt according to the sodium level of your chicken stock.
