When it comes to bold flavors, vibrant colors, and a dish that can bring a table to life, few things compare to a steaming pan of shrimp and chorizo paella. This isn’t just food—it’s a whole experience. With the smoky depth of paprika, the briny sweetness of shrimp, and the savory spice of Spanish chorizo, this is one of those recipes that feels just as at home on a casual weeknight as it does as the centerpiece of a paella party. This take on a Spanish paella recipe blends tradition with simplicity, creating an approachable yet impressive dish.
There are a lot of variations out there—from a classic Spanish seafood paella to a vegetarian paella or even a chicken paella recipe—but this shrimp and chorizo version strikes a perfect balance. It’s the kind of dish you whip up when you want something special but not overly complicated. So if you’ve been searching for an easy paella recipe with restaurant-level flair, you’re in the right place.
Shrimp and Chorizo Paella with Smoked Paprika
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Spanish
Paella Pan (or Wide Shallow Skillet) A 13-15 inch pan is perfect for this recipe. A wide stainless steel or cast iron skillet can work just fine if a paella pan isn’t available.
Wooden Spoon or Spatula To stir and arrange the ingredients without damaging the pan or rice.
Lid or foil While paella traditionally isn’t covered, a loose foil tent can help if your rice is drying out before it finishes cooking.
Small saucepan For warming the broth and steeping the saffron.
Proteins
- 1 lb large shrimp peeled and deveined (tails on or off, your choice)
- 8 oz Spanish-style dry-cured chorizo sliced into thin coins
Vegetables
- 1 small yellow onion finely chopped
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 4 cloves garlic minced
- ½ cup frozen peas no need to thaw
Rice & Broth
- 1 ½ cups short-grain rice like Bomba or Arborio
- 3 ½ cups seafood or chicken broth warmed
- A pinch of saffron threads optional but highly recommended
- 1 teaspoon smoked paprika Spanish pimentón is ideal
Seasoning & Oil
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- Lemon wedges for serving
- Fresh parsley chopped, for garnish
Prep the broth
In a small saucepan, bring the broth to a gentle simmer. Add the saffron threads, stir, and let them steep while you work on the rest of the dish. This step infuses the broth with color and aroma, creating that signature base you expect from the best paella recipe.
Sear the chorizo
Heat 1 tablespoon of olive oil in your pan over medium heat. Add the sliced chorizo and cook for about 3-4 minutes until the edges are crisp and some of the oil has rendered. Remove with a slotted spoon and set aside. Leave the rendered oil in the pan for extra flavor.
Sauté the vegetables
Add another tablespoon of olive oil to the pan. Toss in the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and bell pepper and cook another 3 minutes. Add the cherry tomatoes and cook until they start to soften and release their juices.
Toast the rice
Pour in the rice and smoked paprika, stirring to coat every grain. Toast the rice for 2 minutes—this gives it a nutty base and helps it absorb more flavor.
Add the broth
Slowly pour in the warm saffron-infused broth. Stir to combine, then lower the heat to medium-low. Scatter the cooked chorizo evenly over the pan.
Important tip: Do not stir the rice from this point onward. This helps develop the socarrat—the golden crispy crust at the bottom that’s a hallmark of authentic Spanish paella recipes.
Simmer and layer
Let the rice cook uncovered for 15-18 minutes. About 10 minutes in, nestle the shrimp into the pan, gently pressing them into the rice. Add the frozen peas at the same time.
If the liquid evaporates too quickly, lower the heat slightly. If it’s not evaporating at all by minute 18, raise the heat just a bit. You’re aiming for the liquid to be mostly absorbed, with just a bit of bubbling around the edges.
Rest and garnish
Once the liquid is absorbed and the rice is tender (test a grain from the center), remove the pan from heat. Cover with a clean kitchen towel or foil and let rest for 5-7 minutes. This lets everything settle and finish cooking through.
Garnish with fresh parsley and lemon wedges just before serving.
Pairings
This shrimp paella recipe shines on its own, but you can elevate the whole experience with the right pairings:
- Appetizers: Start with marinated olives, Manchego cheese, or a light Spanish gazpacho.
- Salad: A simple mixed greens salad with citrus vinaigrette helps cut through the richness of the chorizo.
- Drinks: A chilled glass of Albariño, Verdejo, or a fruity sangria works wonders. For a non-alcoholic option, try sparkling water with lemon and mint.
- Sides: Crusty bread is great for soaking up the flavorful oils. You could also serve a roasted vegetable medley for a touch of earthiness.
And of course, a good paella party isn’t complete without a little music and candlelight to set the mood.
FAQs
1. Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking. Frozen shrimp work well in many seafood dish recipes and retain their flavor beautifully.
2. What type of chorizo should I use?
Look for dry-cured Spanish chorizo, not the fresh Mexican variety. Spanish chorizo is firm, sliceable, and has a smoky, paprika-rich flavor that complements the dish.
3. Can I substitute the rice?
Short-grain rice like Bomba or Calasparra is traditional, but Arborio (risotto rice) is a good alternative. Avoid long-grain rice, as it doesn’t absorb the broth the same way and affects the texture.
4. What’s the best way to get socarrat?
Once the broth is mostly absorbed and you hear a gentle crackling sound from the pan, you’re on your way. Don’t stir! Let it cook a few extra minutes before removing from heat.
5. Can I make this ahead of time?
It’s best served fresh, but you can prep ingredients (chop veggies, slice chorizo, thaw shrimp) in advance. Leftovers can be reheated gently in a pan or even eaten at room temperature—some say that’s when the flavors are best.
