This Shrimp and Chorizo Paella brings the vibrant flavors of Spain to your table with minimal fuss. Smoky chorizo and tender shrimp combine with saffron-infused rice for a showstopping one-pan meal. You’ll love the crispy socarrat bottom and communal feel of this classic dish.
Nothing beats a great Shrimp and Chorizo Paella. Whether you're a fan of Savory Combo Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Shrimp and Chorizo Paella
- Minimal fuss: Simple steps build incredible flavor.
- Unreal flavor: Smoky chorizo, sweet shrimp, and aromatic saffron rice.
- Feeds a crowd: Cooked and served in one pan for a communal experience.
- Perfect socarrat: Step-by-step guidance for that crispy bottom layer.
Ingredients & Tools
- 1 lb large raw shrimp, peeled and deveined (tails on or off)
- 8 oz Spanish chorizo, sliced into ¼-inch rounds
- 1½ cups Spanish bomba or Calasparra rice
- 1 large yellow onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 cup crushed tomatoes
- 4 cups chicken or seafood stock, warmed
- ½ tsp saffron threads
- 1 tsp smoked paprika
- ½ cup frozen peas
- 3 tbsp olive oil
- 1 lemon, cut into wedges
- To taste salt and freshly ground black pepper
- For garnish fresh parsley, chopped
Tools: A large paella pan (15-17 inches) or a wide, shallow skillet, wooden spoon
Notes: Quality ingredients shine here—especially the chorizo and saffron. Good Spanish chorizo makes all the difference, and saffron creates the classic golden color and aroma.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 48 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skimp on the rice. Spanish bomba or Calasparra rice is key because it absorbs a ton of liquid without turning mushy, giving you that perfect separate grain texture. If you can’t find it, Arborio is an okay substitute, but the texture will be a bit creamier.
- Warm your stock. Adding cold stock to your rice will shock it and stop the cooking process, leading to unevenly cooked grains. I just heat mine in a saucepan while prepping the other ingredients.
- Toast the saffron. For maximum flavor, crumble the saffron threads between your fingers and warm them gently in a dry skillet for about 30 seconds before adding to the dish. It really wakes up the aroma.
- Pat your shrimp dry. This is a simple step, but it ensures they sear nicely instead of steaming when you add them to the pan. You want them to be firm and slightly caramelized.
How to Make Shrimp and Chorizo Paella
Step 1: Start by preparing your ingredients—this is a fast-moving dish once you start cooking. Warm your stock in a separate saucepan and crumble the saffron into it, letting it steep. Pat the shrimp dry and season lightly with salt. Slice the chorizo, dice the onion and bell pepper, and mince the garlic. Having everything ready to go (your *mise en place*) is the real secret to a stress-free paella.
Step 2: Heat the olive oil in your paella pan or large skillet over medium-high heat. Add the sliced chorizo and cook for 2-3 minutes, until it’s browned and has rendered its flavorful red oil. Remove the chorizo with a slotted spoon and set it aside, leaving all that gorgeous oil in the pan. You’ll notice the oil is now infused with smoky, paprika-rich flavor—this is the foundation of your dish.
Step 3: Add the diced onion and red bell pepper to the chorizo oil. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened and the onion is translucent. Stir in the minced garlic and cook for just another minute until fragrant—be careful not to burn it. The aroma at this stage is just incredible.
Step 4: Stir in the crushed tomatoes and smoked paprika. Cook for 2-3 minutes, allowing the tomatoes to darken slightly and their sweetness to concentrate. This step builds a rich, deep base for the rice. Now, add the bomba rice and stir constantly for about a minute, toasting the grains so they’re coated in all the oils and flavors. The rice should look glossy.
Step 5: Pour in the warm saffron-infused stock. It will sizzle and steam dramatically—that’s what you want! Give everything one good stir to distribute the rice evenly, then add back the cooked chorizo. From this point on, do not stir the paella. This is crucial for developing the socarrat. Season with a good pinch of salt and a grind of black pepper.
Step 6: Bring the liquid to a lively simmer, then immediately reduce the heat to low. Let the paella cook, undisturbed, for about 15-18 minutes. You’ll see the rice absorbing the liquid and little bubbles appearing on the surface. Rotate the pan occasionally over the burner to ensure even cooking, especially if you’re using a gas stove.
Step 7: After about 15 minutes, most of the liquid should be absorbed. Arrange the raw shrimp on top of the rice, pressing them in gently. Scatter the frozen peas over everything. Increase the heat to medium-high for just 2-3 minutes to create the socarrat. Listen for a faint crackling sound—that’s the sign you’re getting that crispy bottom. If you smell burning, remove it from the heat immediately.
Step 8: Remove the pan from the heat. Cover it tightly with a lid or aluminum foil and let it rest for 5-10 minutes. This resting period is non-negotiable—it allows the rice to steam and absorb any remaining liquid, and the shrimp to finish cooking gently. The result is a perfectly textured, cohesive dish.
Step 9: Uncover the paella and garnish generously with chopped fresh parsley. Serve immediately right from the pan, with lemon wedges on the side for squeezing over. The bright, acidic pop of lemon juice really brings all the rich, smoky flavors together.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 2 days.
- Freezer: Not recommended; rice texture becomes grainy and shrimp may toughen.
- Reviving: Reheat gently in a skillet with a splash of stock to refresh moisture.
Serving Suggestions
Complementary Dishes
- Garlicky Sautéed Spinach — The sharp, garlicky greens provide a fresh, bitter counterpoint to the rich, smoky paella, cleaning the palate between bites.
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and zesty dressing cut through the richness of the chorizo and add a lovely, light crunch to the meal.
- Grilled Asparagus — A few spears of charred asparagus on the side add a beautiful smoky note of their own and a different textural element.
Drinks
- A crisp, dry Spanish Albariño — Its bright acidity and citrus notes are a classic pairing that complements the seafood and cleanses the palate from the chorizo’s fat.
- Sangria — For a truly festive feel, a pitcher of fruity red sangria with oranges and berries feels celebratory and matches the Spanish theme perfectly.
- Sparkling Water with Lemon — A non-alcoholic option that provides the bubbles and citrus to refresh your taste buds, making each bite of paella taste like the first.
Something Sweet
- Orange and Olive Oil Cake — A moist, not-too-sweet cake that echoes the citrus you squeezed over the paella, providing a elegant, simple end to the meal.
- Churros with Chocolate Sauce — Go all-in on the Spanish theme with these crispy, cinnamon-dusted fried dough sticks for dipping in thick, rich chocolate.
- Crema Catalana — Spain’s version of crème brûlée, with a hint of citrus and cinnamon, offers a cool, creamy contrast to the savory main course.
Top Mistakes to Avoid
- Stirring the rice after adding the stock. I’ve messed this up before too, but stirring after this point releases the rice’s starch and makes the paella gummy instead of giving you those distinct, separate grains and the prized socarrat.
- Using the wrong type of rice. Long-grain rice like basmati or jasmine will not absorb the liquid in the same way and will result in a soupy, disappointing texture. Stick to short-grain Spanish varieties.
- Overcooking the shrimp. They only need a few minutes on top of the hot rice to turn pink and opaque. If you add them too early, they’ll become tough and rubbery.
- Not letting it rest. It’s tempting to dig right in, but that 5-10 minute rest under cover is essential for the rice to finish steaming and for the flavors to fully meld together.
Expert Tips
- Tip: For an extra layer of flavor, you can deglaze the pan with a splash of dry white wine after cooking the sofrito (onion, pepper, garlic) and before adding the tomatoes. Let it reduce almost completely—it adds a wonderful brightness.
- Tip: If you’re nervous about burning the bottom while developing the socarrat, lift a edge of the paella with a spatula to peek. You’re looking for a golden-brown crust, not black. A faint crackling sound is your best audio cue.
- Tip: To test for doneness, taste a grain of rice from the top layer. It should be tender but still have a slight bite (al dente). If it’s still too firm, you can sprinkle a couple more tablespoons of warm stock over the top and let it cook for another 2-3 minutes.
- Tip: If you don’t have a paella pan, a large, well-seasoned cast iron skillet or the widest stainless steel skillet you own will work. The key is a wide, heavy-bottomed cooking surface for maximum evaporation and even heat distribution.
FAQs
Can I make paella ahead of time?
Paella is truly best served immediately after cooking. The texture of the rice changes as it sits, and you lose that wonderful socarrat. However, you can do most of the prep ahead—chop all your vegetables, measure your rice and stock, and have your shrimp ready. When it’s time to eat, the actual cooking process will be much faster and more streamlined.
What can I use instead of chorizo?
If you can’t find Spanish chorizo, andouille sausage is a decent substitute as it’s also smoked and spiced. For a different direction, you could use diced chicken thighs, cooking them first just like the chorizo. Just remember, the type of sausage or protein you use will significantly alter the final flavor profile of the dish.
My rice is still hard, what happened?
This usually means there wasn’t enough liquid, the heat was too low for proper simmering, or the cooking time was too short. The rice needs to simmer actively to absorb the stock. If you find your rice is undercooked near the end, you can sprinkle a few more tablespoons of warm stock over the top, cover the pan, and let it steam for another 5 minutes on low heat.
Is it okay to add other seafood?
Absolutely! This recipe is very adaptable. You can add mussels or clams in the last 10 minutes of cooking (discard any that don’t open), or stir in some squid rings with the shrimp. Just be mindful not to overcrowd the pan, as this can cause the ingredients to steam instead of sear.
Why is my paella soggy?
Sogginess is typically caused by one of three things: using the wrong type of rice (which can’t absorb all the liquid), stirring after adding the stock (which releases starch), or adding too much liquid. Always measure your rice and stock carefully, and trust the process—the rice will continue to absorb liquid as it rests.
Shrimp And Chorizo Paella
Make authentic Shrimp and Chorizo Paella at home! This easy one-pan recipe features smoky chorizo, tender shrimp & crispy socarrat. Get the recipe now!
Ingredients
For the Main Ingredients
-
1 lb large raw shrimp (peeled and deveined (tails on or off))
-
8 oz Spanish chorizo (sliced into ¼-inch rounds)
-
1½ cups Spanish bomba or Calasparra rice
-
1 large yellow onion (finely diced)
-
1 red bell pepper (diced)
-
4 cloves garlic (minced)
-
1 cup crushed tomatoes
-
4 cups chicken or seafood stock (warmed)
-
½ tsp saffron threads
-
1 tsp smoked paprika
-
½ cup frozen peas
-
3 tbsp olive oil
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1 lemon (cut into wedges)
-
salt and freshly ground black pepper (to taste)
-
fresh parsley (chopped, for garnish)
Instructions
-
Start by preparing your ingredients—this is a fast-moving dish once you start cooking. Warm your stock in a separate saucepan and crumble the saffron into it, letting it steep. Pat the shrimp dry and season lightly with salt. Slice the chorizo, dice the onion and bell pepper, and mince the garlic. Having everything ready to go (your *mise en place*) is the real secret to a stress-free paella.01
-
Heat the olive oil in your paella pan or large skillet over medium-high heat. Add the sliced chorizo and cook for 2-3 minutes, until it’s browned and has rendered its flavorful red oil. Remove the chorizo with a slotted spoon and set it aside, leaving all that gorgeous oil in the pan. You’ll notice the oil is now infused with smoky, paprika-rich flavor—this is the foundation of your dish.02
-
Add the diced onion and red bell pepper to the chorizo oil. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened and the onion is translucent. Stir in the minced garlic and cook for just another minute until fragrant—be careful not to burn it. The aroma at this stage is just incredible.03
-
Stir in the crushed tomatoes and smoked paprika. Cook for 2-3 minutes, allowing the tomatoes to darken slightly and their sweetness to concentrate. This step builds a rich, deep base for the rice. Now, add the bomba rice and stir constantly for about a minute, toasting the grains so they’re coated in all the oils and flavors. The rice should look glossy.04
-
Pour in the warm saffron-infused stock. It will sizzle and steam dramatically—that’s what you want! Give everything one good stir to distribute the rice evenly, then add back the cooked chorizo. From this point on, do not stir the paella. This is crucial for developing the socarrat. Season with a good pinch of salt and a grind of black pepper.05
-
Bring the liquid to a lively simmer, then immediately reduce the heat to low. Let the paella cook, undisturbed, for about 15-18 minutes. You’ll see the rice absorbing the liquid and little bubbles appearing on the surface. Rotate the pan occasionally over the burner to ensure even cooking, especially if you’re using a gas stove.06
-
After about 15 minutes, most of the liquid should be absorbed. Arrange the raw shrimp on top of the rice, pressing them in gently. Scatter the frozen peas over everything. Increase the heat to medium-high for just 2-3 minutes to create the socarrat. Listen for a faint crackling sound—that’s the sign you’re getting that crispy bottom. If you smell burning, remove it from the heat immediately.07
-
Remove the pan from the heat. Cover it tightly with a lid or aluminum foil and let it rest for 5-10 minutes. This resting period is non-negotiable—it allows the rice to steam and absorb any remaining liquid, and the shrimp to finish cooking gently. The result is a perfectly textured, cohesive dish.08
-
Uncover the paella and garnish generously with chopped fresh parsley. Serve immediately right from the pan, with lemon wedges on the side for squeezing over. The bright, acidic pop of lemon juice really brings all the rich, smoky flavors together.09
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