Shrimp and Chorizo Paella
Paella is one of those dishes that never fails to impress, and this shrimp and chorizo paella is no exception. Bucking the trend by keeping it simple with minimal ingredients, it’s nonetheless loaded with flavor and easy to make!
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Shrimp and Chorizo Paella
Paella contains many ingredients I love: chorizo, shrimp, olives, and, of course, rice! Toss in a medley of other flavors like saffron, onions, and peppers, and paella is one of the most delicious and satisfying dishes — probably on the planet.
Full disclosure: The first time I made paella many moons ago was from a recipe that used Arborio rice, which became my go-to for years. It was only when I did a deep dive into authentic paella that I realized it was traditionally made with Bomba or Calasparra rice. So out went the Arborio, and in went the Bomba/Calasparra.
With that said, this version of paella still isn’t authentic. I don’t fill it with what many regard as traditional ingredients (e.g., chicken, rabbit, and green beans), mainly because I prefer to make and share a more economical version of the dish and focus on what I think offers the most punch to the palate: chorizo and shrimp.
However, if you’re planning on making this recipe for guests and wish to elevate it, then by all means, add some other common add-ins along with more seafood like scallops, calamari, and muscles.
Ingredients You’ll Need
- Spanish Chorizo or Linguica
- Yellow Onion
- Red Bell Pepper
- Green Bell Pepper
- Bomba or Calasparra Rice
- White Wine
- Saffron Threads
- Smoked Paprika
- Seafood Stock
- Shrimp
- Green Pimiento Olives
- Italian Flat-leaf Parsley
Why You’ll Love This Shrimp and Chorizo Paella
It’s a one-pan delight: Who doesn’t love a one-pan dinner, especially ones where you can cram lots of delicious ingredients into it?
It offers a flavor explosion: Sweet shrimp, salty chorizo, briny olives, fragrant saffron — it’s all there.
It makes great leftovers: Some people don’t like the idea of leftover shrimp, but you can gently reheat paella, and the rice will help prevent the shrimp from drying out. You can also remove the shrimp before reheating the paella, and toss them back in afterward.
Pro Tips
Use a paella pan: A large and shallow paella pan enables the rice to cook more evenly and better absorb the liquid from the stock. If you don’t have a paella pan, use the largest and most shallow pan you have.
Use wild shrimp: The taste and quality of wild-caught shrimp is superior to its farm-raised counterpart.
Suggestions for Variations and Substitutions
- You can make this paella with any seafood you like. For example, you could add scallops, mussels, or calamari.
- Add other traditional ingredients like chicken and green beans for more authenticity.
- Use chicken stock if you can’t find seafood stock. Broth is fine, too.
- Use any green olives you like.
Leftovers
Store in an airtight container in the refrigerator and consume within two days.
If you’re looking for other shrimp recipe ideas, try the following:
Ginger scallion noodles with shrimp. This is a quick Asian-inspired dish that will satisfy your craving for takeout.
Shrimp and garlic-shallot rice. Elevate the usual rice dish with shrimp, garlic, shallots, and, yes, anchovies!
Pasta with shrimp, chorizo, and arugula. Spicy and peppery, this pasta dish is surprisingly quick to make and a flavor bomb.
Shrimp and Chorizo Paella
Ingredients
- 8 ounces Spanish chorizo or linguica, sliced into 1/4" pieces
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 and 1/2 cups Bomba or Calasparra rice
- 1/4 cup dry white wine
- 1/4 teaspoon saffron threads (use a rounded 1/4 teaspoon)
- 1/2 teaspoon smoked paprika
- 4 cups seafood stock or broth (See Note 1)
- 16 ounces raw shrimp, peeled and deveined
- 1/2 cup pimiento olives, sliced in half lengthwise
- Handful Italian flat-leaf parsley, minced
Instructions
- Heat a large skillet over medium heat. Add the chorizo and cook for a couple of minutes until it starts to brown. Transfer to a plate and set aside. Add the onions and bell peppers, sprinkle with some salt, and sauté until softened and lightly golden brown, about 8 minutes.
- Add the rice, give it a quick toss, then pour in the wine and simmer it for 2 minutes It's OK if the rice turns golden; just be careful it doesn't burn. Quickly stir in the saffron and paprika, then 3 cups of the stock. Bring the stock to a high simmer and season with salt and pepper. Reduce the heat to a low simmer, cover, and cook until the rice is just tender, about 20 minutes. If it's still too firm after 20 minutes, pour in more stock and cook for a little longer.
- Add the shrimp by nestling it into the rice. Garnish with the olives and top with about 1/4 cup more stock if the rice looks dry. Cover and let the shrimp cook through, about 6 to 8 minutes. Garnish with the parsley, and season to taste with more salt and pepper, if needed. Enjoy!