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Shrimp and Chorizo Paella
4.5 from 135 votes

Shrimp and Chorizo Paella

Shrimp and Chorizo Paella is a one-pan rice dish combining bomba or Arborio rice with Spanish chorizo, shrimp, and a blend of smoked paprika, saffron, and chili spices. The rice cooks in chicken stock with sautéed onion, garlic, and tomato paste, resulting in a richly flavored and colorful paella with a balance of savory, smoky, and mildly spicy notes.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 Servings
Course: Dinner
Cuisine: Spanish

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

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  1. 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.
  2. Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  3. Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  4. Add the rice and stir fry until the rice is completely coated with the oil and spices.
  5. Stir in the stock. Bring to a simmer.
  6. Reduce heat to low and simmer for 10 minutes.
  7. Add in the sliced chorizo and cook for about 5 more minutes.
  8. 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.
  9. 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.