Description
This Weeknight Paella recipe is a quick and flavorful Spanish-inspired dish perfect for busy evenings. Featuring smoky Spanish chorizo, succulent shrimp, and tender Arborio rice infused with saffron and paprika, it delivers authentic taste in just 40 minutes. The recipe uses a paella pan or large skillet to achieve a beautifully cooked rice base topped with savory seafood and vibrant green peas, garnished with fresh parsley for a delightful meal that serves six.
Ingredients
Scale
Proteins and Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds (dried and cured, not Mexican chorizo)
- 1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off
Vegetables and Flavorings
- 1 medium sweet onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup frozen peas, thawed
- 2 tablespoons finely chopped parsley
Spices and Seasonings
- 3/4 teaspoon paprika (sweet or smoked)
- 2 teaspoons kosher salt
- Few turns freshly cracked black pepper
- Pinch of saffron threads
Grains and Liquids
- 1 1/2 cups Arborio rice
- 3 1/2 cups low sodium chicken stock
Instructions
- Heat oil and cook chorizo and onion: Heat olive oil in a 12 to 14-inch paella pan or large stainless-steel skillet over medium-high heat. Once hot, add the chorizo rounds and onion wedges and cook until browned and fragrant, about 3 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the tomato paste and cook until it is well combined with the other ingredients.
- Add spices and rice: Stir in the paprika, kosher salt, freshly cracked black pepper, and saffron threads. Add the Arborio rice and stir to coat all the ingredients evenly with the spices and tomato paste.
- Add broth and bring to a boil: Pour in the low sodium chicken stock and bring the mixture to a boil. Once boiling, gently flatten the rice mixture with the back of a spatula to spread it evenly. Reduce the heat to low and let it simmer without stirring for 15 minutes, until the rice is just under al dente.
- Add shrimp and peas: Gently fold the shrimp and thawed peas into the rice. Continue cooking for about 10 minutes, or until the liquid is completely absorbed and the shrimp are cooked through.
- Serve: Sprinkle the dish with finely chopped parsley and serve immediately, enjoying the rich blend of smoky sausage, flavorful rice, and tender shrimp.
Notes
- Use dried and cured Spanish chorizo, not fresh Mexican chorizo, for authentic smoky flavor and texture.
- Do not stir the rice while simmering to achieve the characteristic socarrat crust at the bottom.
- Adjust salt according to the saltiness of your chicken stock and chorizo.
- Saffron adds authentic flavor and color—do not omit or substitute to maintain traditional paella taste.
- If you don’t have a paella pan, use a wide, flat-bottomed skillet to allow even cooking.
