Easy Shrimp Paella Recipe
This easy shrimp paella recipe is a delicious Spanish-inspired rice dish that's surprisingly simple to make at home, with no special equipment required. Made with tender shrimp, spicy chorizo, and traditional Bomba rice, it delivers classic paella flavors in one pan and comes together in one hour.
Ingredients
- 8 ounces Spanish chorizo casing(s) removed and sliced into ¼" pieces
- 1 small yellow onion peeled and diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and 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
- 3 cups low-sodium seafood stock plus more, if needed
- ¼ teaspoon kosher salt (Note 2)
- Ground black pepper
- 16 ounces raw shrimp peeled and deveined (Note 3)
- ½ cup green pimiento olives sliced in half lengthwise
- Handful Italian flat-leaf parsley minced, optional
Instructions
- Heat a large skillet over medium-low to 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.
- 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.
- Pour in the stock, bring to a high simmer, and season with the salt and pepper. Reduce to low, cover the pan, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. If it's still too firm, pour in more stock and cook for a little longer.
- Nestle the shrimp 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, 6-8 minutes. You may need to flip the shrimp once, halfway through its cook time.
- Add the chorizo back in, and garnish with the parsley, if desired. Enjoy!
Notes
Note 1: Pinot Grigio or Sauvignon Blanc is a good option. Just make sure you use a wine you would drink.
Note 2: ¼ teaspoon may not seem like a lot of salt for the amount of ingredients in this recipe, but the chorizo, olives, and shrimp are already pretty salty. Taste the rice when it's near done (before adding the shrimp and olives), and add more salt if needed.
Note 3: I recommend using wild-caught shrimp. Its taste and texture are superior to farm-raised shrimp.
General Notes:
- Ensure you cover the pan with a lid while simmering the rice. You don't want any of the liquid to evaporate.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 44g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 607mg | Potassium: 233mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1092IU | Vitamin C: 42mg | Calcium: 56mg | Iron: 3mg
Tried this recipe?Let me know how it was!