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Shrimp and Chorizo Paella with Smoked paprika

Shrimp and Chorizo Paella with Smoked Paprika

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Spanish
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the broth

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. Garnish with fresh parsley and lemon wedges just before serving.