Shrimp and Chorizo Paella
User Reviews
4.5
Shrimp and Chorizo Paella
Description
This paella recipe brings together the firm texture of bomba or Arborio rice with the smoky flavors of Spanish chorizo and the sweetness of shrimp. Aromatics like garlic and onion are sautéed and combined with tomato paste, smoked paprika, saffron, and turmeric to build a warm, deep-flavored base. The rice is first coated in these spices and then cooked in chicken stock to absorb the layered flavors.
The addition of sliced chorizo midway through cooking infuses the dish with its cured, spicy character, while shrimp arranged on top finish cooking gently by steaming in the simmering liquid. The final sprinkle of fresh parsley adds a touch of brightness and herbal contrast. Attention to cooking times and heat management ensures the rice is tender but not overcooked, and the bottom layer forms a slight crust without burning.
This paella serves well as a main course for gatherings or a satisfying family meal. It pairs nicely with crisp green salads or crusty bread to balance its richness. Adjusting salt according to the type used ensures correct seasoning. Variations in rice or sausage types are possible with attention to cooking liquids and flavor profiles.
Watch the heat carefully to avoid burning the bottom and refer to package instructions if substituting rice types. Using ready-to-eat cured chorizo is essential for accurate cooking times and flavor development.
Ingredients
- 2 tablespoons olive oil
- 1.5 cups bomba rice Paella rice, or Arborio rice
- 3 cups chicken stock
- 1 onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon saffron 2 pinches, threads
- ½ teaspoon Turmeric
- ½ teaspoon red chili flakes or 2 chili de arbol
- 1 teaspoon kosher salt*
- 8 ounces spanish chorizo the kind that is dried and cured NOT Mexican chorizo which is ground sliced into rounds
- 1 pound Shrimp raw
- parsley fresh chopped
Instructions
- Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
- Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
- Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
- Add the rice and stir fry until the rice is completely coated with the oil and spices.
- Stir in the stock. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add in the sliced chorizo and cook for about 5 more minutes.
- Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
- Sprinkle parsley on top and serve.
Notes
- If bomba rice is unavailable, Arborio rice can be used; adjust liquid amounts per package instructions.
- Replace Spanish chorizo with ready-to-eat andouille sausage or Kielbasa if needed, avoiding raw sausage types.
- Use kosher salt for seasoning; if using table salt, reduce quantity to about half and adjust to taste.
- Reduce cooking heat after adding the rice to prevent burning the paella's bottom layer.
- Nutritional information is estimated; confirm suitability if you have dietary restrictions.
User Reviews
Overall Rating
4.5
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