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
Scale
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.
