Shrimp and chorizo paella is a vibrant, flavor packed dish that brings the warmth and spirit of Spanish cooking straight to the table. It is the kind of meal that feels festive yet comforting, perfect for sharing with family or friends. With bold spices, tender seafood, and fragrant rice, this paella turns simple ingredients into something truly special.
At the heart of this dish is the rice, traditionally a short grain variety that absorbs liquid beautifully while keeping its shape. As it cooks, it soaks up the flavors of the broth, spices, and pan drippings, becoming rich and aromatic. The goal is rice that is tender but not mushy, with a slightly crisp layer on the bottom that adds texture and depth.
Chorizo brings a smoky, savory element that forms the backbone of the flavor. As it cooks, it releases spiced oils that coat the rice and vegetables, infusing the entire dish with warmth. Paprika, garlic, and onions build on this base, creating a deep, satisfying aroma that fills the kitchen almost immediately. A pinch of saffron or turmeric adds both color and a subtle earthy note.
Shrimp is added toward the end of cooking, ensuring it stays juicy and tender. It cooks quickly, turning pink and firm while absorbing just enough of the surrounding flavors. The natural sweetness of the shrimp balances the bold, smoky chorizo, creating a harmony that makes every bite exciting. Fresh tomatoes or roasted red peppers add brightness and a touch of acidity that keeps the dish from feeling heavy.
Shrimp and chorizo paella is best enjoyed straight from the pan, served family style at the center of the table. A squeeze of fresh lemon just before serving lifts all the flavors and adds a refreshing contrast. Garnished with chopped parsley, it looks as inviting as it tastes.
This dish pairs beautifully with a simple green salad and a glass of chilled white wine or light red. It is hearty without being overwhelming and elegant without being complicated. Shrimp and chorizo paella proves that with a bit of patience and good ingredients, one pan can create a meal full of color, flavor, and shared joy.
Ingredients
- 100 grams shrimp peeled and deveined
- 100 grams chorizo sliced
- 150 grams paella rice
- 1 pinch saffron threads soaked in 2 tablespoons of warm water
- 1 tablespoon olive oil
- 1 unit onion chopped
- 1 unit red bell pepper chopped
- 2 cloves garlic minced
- 500 ml chicken stock
- 1 unit lemon cut into wedges for serving
- to taste salt
- to taste black pepper
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and red bell pepper, cooking until softened, about 5 minutes.
- Add the minced garlic and sliced chorizo, cooking for another 2-3 minutes until the chorizo starts to brown.
- Stir in the paella rice, making sure it gets coated in the oil and flavorings. Add the saffron and its soaking liquid.
- Pour in the chicken stock and bring to a boil. Lower the heat and let simmer, uncovered, for about 15 minutes.
- Arrange the shrimp over the top of the rice, pressing them into the rice. Cover the pan and continue to cook for an additional 10 minutes, until the shrimp are cooked and the rice is tender.
- Season with salt and black pepper to taste. Serve hot with lemon wedges on the side.
Nutrition
