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Another Quick Shrimp And Chorizo Paella Recipe

A vibrant and flavorful Spanish paella ready in under an hour! This quick recipe combines succulent shrimp and spicy chorizo with saffron-infused rice and garden-fresh peas. Perfect for a weeknight dinner or a special occasion, this paella is bursting with authentic tastes and aromas.

Prep Time 15 mins
Cook Time 55 mins
Calories 752.9 kcal
Protein 88g
Rating 4.5 (2 Reviews)
Another Quick Shrimp And Chorizo Paella 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Another Quick Shrimp And Chorizo Paella

  • 2 tablespoons olive oil
  • 8 ounces chorizo sausage
  • 1 medium onion
  • 2 cloves garlic
  • 1 tablespoon Spanish paella soup mix
  • 1 teaspoon paprika
  • 1 ½ cups paella rice
  • 3 cups hot chicken broth
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup frozen peas
  • 1 pound peeled and deveined shrimp
  • freshly ground black pepper to taste
  • saffron (optional, if substituting soup mix)
  • fresh parsley (optional)

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How to Make Another Quick Shrimp And Chorizo Paella

  1. Preheat oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
  2. Add 8 ounces of chorizo sausage, sliced, and sauté until it starts to brown, about 5 minutes.
  3. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 2 minutes until softened.
  4. Stir in 1 tablespoon of Spanish paella soup mix (or substitute with chicken broth and saffron), 1 teaspoon of paprika, and 1 ½ cups of paella rice (such as Bomba or Calasparra).
  5. Stir well to coat the rice evenly in the soup mix and spices.
  6. Cook for about 1 minute, stirring constantly.
  7. Pour in 3 cups of hot chicken broth and bring to a boil.
  8. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained.
  9. Bring the mixture to a simmer, then cover the pot with a tight-fitting lid.
  10. Transfer to the preheated oven and bake for 15 minutes.
  11. Add 1 cup of frozen peas and 1 pound of peeled and deveined shrimp.
  12. Cook for 5 minutes more, or until the shrimp is pink and cooked through and the rice is tender.
  13. Remove from the oven and let rest for 10 minutes before removing the lid. This allows the rice to finish cooking and absorb any remaining liquid.
  14. Fluff the rice gently with a fork and season with freshly ground black pepper to taste.
  15. Garnish with fresh parsley (optional) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

21g

Fat

59g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Preparation Easy 3 Steps Or Less