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!
Ingredient-Stretching Tip: Use any remaining chorizo to make this pasta with shrimp, chorizo, and arugula.
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Shrimp and chorizo paella contains many ingredients I love: shrimp, chorizo, olives, and rice! Toss in a medley of other flavors like saffron, onions, and peppers, and paella is one of the most delicious and satisfying dishes 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 some time. 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 came the Bomba/Calasparra.
With that said, this version of paella still isn’t completely 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, include some other traditional ingredients along with additional seafood like scallops, calamari, and muscles.
Why You’ll Love This Shrimp and Chorizo Paella
- One-pan delight: Who doesn’t love a one-pan dinner, especially ones where you can cram lots of delicious ingredients into it?
- Flavor explosion: Sweet shrimp, salty chorizo, briny olives, fragrant saffron—it’s all here.
- 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.
Key Ingredients
- Spanish Chorizo: This dried, cured sausage is the heart of the dish.
- Bomba Rice: A common rice used in paella.
- Saffron Threads: Saffron is essential in paella and gives the rice a beautiful golden color.
- Seafood Stock: This enhances the seafood flavor of this rice dish.
- Raw Shrimp: Wild-caught shrimp offers more freshness and better texture and flavor over the farm-raised variety.
See the recipe card below for more information on ingredients and quantities.
How to Make Shrimp and Chorizo Paella
- Cook the chorizo: Heat a large skillet and cook the chorizo until golden, about 2 minutes. Transfer to a plate. Cook the onions and peppers in the same pan until soft and golden, about 8 minutes.
- Cook the rice: Add the rice to the onions and peppers and stir for 1 minute. Pour in the wine and simmer for 2 minutes, stirring the rice frequently. Stir in the saffron and paprika.
- Pour in the stock: Bring the stock to a high simmer then reduce to low, cover, and cook until the rice is almost tender, about 20 minutes.
- Cook the shrimp: Nestle the shrimp into the rice and garnish with the olives. Top the rice with about 1/4 cup more stock if needed. Cover the pan and cook the shrimp until opaque, 6 to 8 minutes.
- Finish: Garnish with fresh minced parsley.
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.
Suggestions for Variations and Substitutions
-Add other types of seafood, such as scallops, mussels, and calamari.
-Linguiça can be used in place of Spanish chorizo.
-Add other traditional ingredients like chicken and green beans for more authenticity.
-Use Calasparra rice if you can’t find Bomba. You can also use Arborio rice in a pinch.
-Substitute the smoked paprika with regular paprika.
-Use chicken stock if you can’t find seafood stock. Broth is fine, too.
-Use any green olives you like.
Recipe FAQs
No, but a paella pan’s wide, shallow size conducts heat evenly and helps better achieve the socarrat (that crispy, caramelized layer that develops at the bottom of the rice).
You might. Pour in the initial 3 cups per the recipe regardless of what rice you use, but be sure to keep more on hand in case you need it.
In this case, yes, because you’re using Spanish chorizo, which is often sold with a synthetic casing. Make a small slice into the chorizo with a knife to get a hold of the casing and peel it away. It may take a few minutes, but it’s relatively easy to do.
Either works, but, personally, I recommend it as a main dish. It’s definitely hearty enough as one, and it has both protein and carbohydrates.
Paella Valenciana is widely regarded as the standard paella dish, but variations exist throughout Spain.
Storage
Refrigerator
Store in an airtight container in the refrigerator and consume within 2 days.
Freezer
I don’t recommend freezing paella, which could turn mushy when reheating.
Reheat
Reheat in the oven, covered, until warmed through. You can also reheat in the microwave.
More Shrimp Recipes
- Ginger scallion noodles with shrimp
- Shrimp and garlic-shallot rice
- Pasta with shrimp, chorizo, and arugula
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Shrimp and Chorizo Paella
Ingredients
- 8 ounces Spanish chorizo casing removed and sliced into ¼" pieces
- 1 small yellow onion peeled and diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 and ½ cups Bomba rice
- ¼ cup dry white wine (Note 1)
- ¼ teaspoon saffron threads a rounded ¼ teaspoon
- ½ teaspoon smoked paprika
- 4 cups low-sodium seafood stock divided
- ¼ teaspoon kosher salt (Note 2)
- Pinch black pepper freshly ground
- 16 ounces raw shrimp peeled and deveined
- ½ cup green pimiento olives sliced in half lengthwise
- Handful Italian flat-leaf parsley minced, optional
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, and sauté until soft and golden, about 8 minutes. 8 ounces sliced Spanish chorizo, 1 small diced onion, 1 diced red bell pepper, 1 diced green bell pepper
- Add the rice, give it a quick toss, then pour in the wine and simmer for 2 minutes, stirring often. Quickly stir in the saffron and paprika.1 and ½ cups Bomba rice, ¼ cup dry white wine, 1 rounded ¼ teaspoon saffron threads, ½ teaspoon smoked paprika
- Pour in 3 cups of stock. Bring the pan to a high simmer and season with the salt and pepper. Reduce the heat to a low simmer, cover the pan with a lid, 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. Taste for salt when the rice is just about done, and add more if needed.3 cups seafood stock, ¼ teaspoon kosher salt, pinch black pepper
- Add the shrimp by nestling it into the rice. Garnish with the olives and top with about ¼ cup or more stock if the rice looks dry. Cover the pan and let the shrimp cook through fully, about 6 to 8 minutes. You may need to flip the shrimp once, halfway through its cook time. Garnish with the parsley, if desired. Enjoy!16 ounces raw shrimp, ½ cup sliced green pimiento olives, handful minced parsley (optional)