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
This was so easy! My kids helped too! Perfect for a family night during quarantine. Thanks for sharing!
Looks good but isn’t paella supposed to have more seafood? Just shrimp and chorizo seems kinda basic.
I’m glad you and your kids enjoyed it! Family cooking is the best way to bond. 😄
I think I added too much chorizo, but it was still tasty! Just don’t follow the recipe too strict.
Ugh, this was a disaster in my kitchen! The rice was burnt. I’m not a good cook, so maybe it’s my fault, but still…
Uhh, burnt rice? That’s rough! Did you stir it? That’s like, important! But hey, practice makes perfect!
Don’t be too hard on yourself! Cooking can be tricky, especially with rice. Maybe try a bit less heat next time?
Wow, this is a great recipe! But where’s the seafood? I thought paella had more than just shrimp? 😅
I don’t know about the saffron… isn’t it super expensive? I just used some curry powder instead. It turned out okay but not the same.
Yeah, saffron is way too expensive! But don’t expect it’ll be like the real deal. Good for you for trying though!
I’ve made it with curry powder too! It’s not quite the same, but it still tastes good. Saffron is pricey, so I totally get it.
Shrimp and chorizo together? Sounds weird but was actually good! 10/10 would recommend!
Delicious! I made this for my family and everyone loved it! The flavors were perfect, especially with the lemon on top.
Yummy dish! But like, isn’t paella supposed to have squid and mussels too? This is just weird.
I love how simple this is! Perfect for a weeknight meal.
I didn’t have saffron so I used turmeric instead. Didn’t taste right, kinda disappointed.
Tasty! But I added some veggies to it. Gotta have more color!
Adding veggies is a great idea! I usually toss in some peas and green beans for that extra crunch. Yum!
This recipe turned out amazing! The flavors blended so well together. Will definitely be making this again!
I don’t know, looks kinda complicated. You sure it’s as good as you say? 🤔
Glad to hear it! I’ve always loved how versatile paella can be. It’s a perfect dish for gatherings too!
Pretty tasty, but my rice was still a little underdone after the extra 10 minutes. Next time I’ll add a splash more stock or cook a few minutes longer.
Glad you liked it! Underdone paella rice usually means not enough liquid or simmer time—your suggestion of a splash more stock makes sense. Next time I’d also keep the heat steady and avoid stirring too much after the stock goes in.
Hmm I’m not sure about the 15+10 minutes timing. My pan took longer, and I ended up covering for the second half like you did but still cooked until the liquid was basically gone. Maybe rice brand matters a lot.
Very easy to follow! I was a little skeptical about shrimp with chorizo but it totally worked!
I didn’t have shrimp, so I used chicken instead. It turned out decent but not great. Maybe I’ll try again with the shrimp next time.
Woah, this is the best meal ever!!!
Too much chorizo for my taste, but the rice was nice and flavorful.
I was skeptical about saffron, but it really makes a difference. Never thought I’d say this but I’m a saffron believer now!
Shrimp + chorizo = heaven! Cooking this for my friends next week!
Absolutely loved this recipe! The flavors were incredible, and it’s so easy to make. Definitely a keeper!
Just finished making it and I can’t stop eating! Shrimp and chorizo is a dream combo. 👍
That sounds amazing! I love shrimp and chorizo too. Can’t wait to try it myself!
This paella was amazing! The flavors were just perfect. My whole family loved it!
Hmm, don’t you need more stock? Mine turned out a bit dry. 🤔
Isn’t paella supposed to have other seafood? I dunno, I feel like it’s missing something.
So good! My family devoured it! Next time I’m adding more lemon, it really brings out the taste. Yum!
Saffron is too expensive for my budget! Can I just put turmeric? Will it taste the same?
Turmeric will give you a different taste, but it might still be good. Just don’t expect it to taste like saffron.
Nah, you can’t just swap them. Saffron has a unique flavor that turmeric doesn’t have. Just try to save up for real saffron!
Paella needs more than just shrimp and chorizo! Where’s the peas?
Idk, I think it’s still good without peas. Less is more sometimes, right?
True! Peas are a must for paella. It adds color and taste! You should consider adding it next time.
This is the best paella I’ve ever had! So delicious and easy to make! 😍
Too salty for my taste. I think next time I won’t add salt at all. Why do people put so much?
I agree, it can get pretty salty! Maybe try using low-sodium chicken stock next time.
Best paella I ever made tbh 😋
Shrimp and sausage? What’s this, a weird jambalaya? I don’t get the hype.
Yum! But I forgot the garlic 🤦♂️. Still pretty tasty though!
Loved it! Tastes just like the one I had in Spain. Will definitely make it again!
This recipe is a masterpiece! The saffron really brings out the flavors. My family loved it!
How can you call this paella with only shrimp and chorizo? I mean, real paella has some seafood and chicken, lol.
Very good but can I used prawns instead? Is it same flavor?
I think there’s too much chorizo in this. It overpowers the shrimp. Maybe cut it down to 50g?
Delicious! I added some peas and it was a great addition. Thanks for sharing this recipe!
Peas? I don’t think that’s traditional. Is it really better with them? Just wondering.
I love that you added peas! They add a nice pop of color and sweetness. Great tip!
Made this tonight—so flavorful! The chorizo really perfumes the rice, and the saffron water makes a noticeable difference. Mine took closer to 20 minutes total for the rice, but it was perfect.
Took me longer than expected. Not sure if I’m cut out for cooking dishes like this. Still, it tasted good!
Don’t get discouraged! Cooking can be tricky at times, but practice makes perfect. Glad to hear it tasted good! 😊
This recipe was easy to follow and the flavors were spot on! My family loved it!
I tried it but I think I overcooked the shrimp. It was still kinda okay.
Don’t worry, shrimp can be tricky! Maybe next time try cooking them less. I usually take them off when they’re just turning pink.
This recipe is delicious! The saffron really brings out the flavors.
Why does everyone act like paella is fancy? It’s just rice and stuff. 🤷♂️
I tried this but forgot the saffron. Not as good without it. Oops!
Saffron really makes a difference in paella! Don’t worry, we’ve all had those moments. Next time you’ll nail it!
Shrimp n chorizo? Yes please!!! ❤️
Not sure about the “uncovered simmer for 15 min” part—mine dried out fast. I ended up covering earlier and it helped a lot. Flavor is solid though.
I think 500 ml of chicken stock is too much. My rice just turned into mush! Might try again but with less.
Yummy, but my shrimp got a little rubbery. Followed the times perfectly, idk what happened.
So easy and delish! I added some frozen peas at the end for color. Yum! 🌟
I followed exactly but my rice didn’t cook well. What’s wrong?? I might be doing dis wrong!
Did not like the chorizo in there… shrimp should be the main star! Sorry, but I won’t be repeating this one.
Why do people use saffron? It’s too expensive! I just used turmeric instead. Still turned out pretty good.
Too salty for me. I’ll cut back on the salt next time because chorizo already has plenty of seasoning. Otherwise easy and delicious.
I added smoked paprika at step 2 because… why not? It was better, but maybe not “authentic” whatever. Everyone asked for seconds.
Turned out awesome! The saffron really comes through and the chorizo adds a nice smoky punch. I didn’t have shrimp so I used scallops and it was still great.
I don’t know if I did something wrong, but it turned out kinda bland. Maybe I need to add more spices??
I love paella but this felt a little “instant” without the socarrat (that crispy bottom). Still tasty, but not the real thing imo.
Paella is sooo overrated. This one’s not too different from just rice with shrimp. Meh.
I think paella has way more flavor than just rice and shrimp! You gotta try it again with some good spices. Maybe you just didn’t get the real thing?
Nah, I think it’s more than just rice! The saffron makes it special. You must’ve had a bad version.
I’m skeptical because 500 ml stock for 150 g rice feels a bit low? But I followed it exactly and it worked, so I guess paella math is real.
500 ml sounds low to me too, unless the rice is super absorbent or you’re not cooking it like regular long-grain. Did you let it boil hard at first or was it more gentle? I’ve learned small differences matter a lot.
I get why you’d doubt it—150g rice usually makes people think “more liquid.” But paella rice does drink differently (and it’s uncovered a bit, plus steam gets trapped after the shrimp goes on). If it turned out good, your ratios are spot on. 🍤🔥
Not gonna lie, I messed up the garlic timing—added it when onion was still raw-ish. It was fine though, just a bit sharper flavor than I expected.
Wait so you put garlic in while onion was still raw? I mean… wouldn’t that make it burn or taste bitter? But you said it was fine—maybe your pan heat was low. I’m skeptical though 😅
Honestly that sounds still like it came out tasty. Garlic timing can totally shift the punch—raw-ish garlic tends to be sharper. Next time just sauté the garlic a little later or for less time and you’ll get more mellow sweetness.
I burnt my rice it was a disaster. Can someone help me?
Burnt rice? Just throw it out and start fresh. Can you tell if the rice was bad? I read unsoaked rice is harder to cook.
Don’t worry! Rice can be tricky sometimes. Try adding some more water and simmering it on low for a bit longer. You might save it! 😊
Chorizo + shrimp sounds weird at first but honestly it works. I didn’t have saffron threads so I used a pinch of ground saffron—still good, just less vibrant.
This recipe is amazing! The flavors were spot on, and my family loved it. Will make again for sure!
Totally agree! This recipe is a hit! My kids liked it too, and that’s rare! 😂
Ew, shrimp. How could you add such a weird seafood to this dish?
Shrimp is actually a great addition! It gives the dish such a unique flavor. You should give it a try!
I don’t get it either! Sounds gross. Who puts seafood in rice? That’s just weird!
Pretty solid for a weeknight paella vibe. I used smoked paprika chorizo and it came out a bit spicy in a good way. Would add peas next time maybe.
meh. too oily. i think i should use less chorizo. shrimp was okay though.
Yeah I get that—chorizo can be super greasy. Next time I’ll try reducing the amount or browning it first and draining some of the fat before adding the rice.
This is my kind of paella (quick and not fussy). I love that the shrimp are just arranged on top—less messing around, more eating.
Quick paella? ok but 15 + 10 min feels short for rice to get proper socarrat. Also why cover it—doesn’t that mess up the crust? Still sounds tasty tho 😅
Totally agree—placing the shrimp on top is genius. Less fuss, still looks fancy. I’ll try this with my usual quick paella rice for sure.
The instructions are straightforward. I used medium heat like it says and the shrimp came out juicy. Lemon on the side is a must—brightens everything.
My saffron smelled strong but when it hit the broth it looked kinda meh. Still tasted good, just not that golden restaurant color.
1 pinch saffron is kinda vague… like how big is a pinch? I guessed and used too much maybe. Color was great but it leaned bitter for me.
I followed the steps exactly but my rice was still a little firm after the 15+10. I think I needed more stock or longer simmer. Tasted great though.
Glad it still tasted great! Rice can be a little firm if the pan wasn’t wide enough or the simmer was too gentle. I’ve had luck adding a splash more stock (like 2–3 tbsp) and letting it go 2–5 minutes longer, then rest 5 minutes uncovered/covered.
Mine did that once too. Maybe 15+10 is optimistic—if the heat drops, it won’t cook all the way. Next time try boiling the stock a bit harder before lowering, or keep an eye for the liquid being nearly absorbed before you cover. Also make sure not to stir after adding the stock.