Weeknight Shrimp Paella with Chorizo

Our Easy Shrimp Paella offers a simplified rendition of the traditional paella, making it a perfect weeknight dinner option. Loaded with Arborio rice, chorizo, shrimp, and aromatic spices, this Weeknight Shrimp Paella ensures a quick and delightful dinner that will win over your entire family.

Weeknight Shrimp Paella

This Spanish-inspired shrimp paella is a fragrant delight, delivering swift and easy preparation. Ready in under half an hour, it presents a mouthwatering gluten-free dining experience that’s bound to captivate your whole family.

Ingredients

2 tablespoons of olive oil
1 small onion, finely minced
3 cloves of garlic, finely minced
1 large tomato, finely diced
1 red bell pepper, finely diced
3 ounces of dried chorizo, diced
1 ½ cups of dry Arborio or short-grain white rice
1 ½ teaspoons of paprika
1 pinch of saffron (optional)
¼ teaspoon of sea salt
1 pinch of black pepper
3 cups of chicken or vegetable broth
1 cup of fresh or frozen peas
1 pound of thawed shrimp

Instructions

In a large cast-iron pan or heavy-bottomed skillet, heat olive oil over medium heat.
Add minced onion and garlic, sauté for 2-3 minutes until tender. Incorporate bell pepper and diced chorizo, and continue cooking for an additional 2-3 minutes until the fat slightly renders and it takes on a golden hue.
Introduce rice, diced tomato, paprika, salt, and pepper. Stir frequently for about a minute until the enticing aroma fills the air.
Pour in the broth and saffron (if using) and bring to a simmer. Cover and let it cook without stirring until the rice reaches a tender state, and most of the liquid is absorbed, roughly 18-20 minutes.
Upon reaching this stage, add peas and shrimp, allowing them to rest slightly submerged in the remaining liquid. Cook for an extra 3-4 minutes until the shrimp turns opaque.
Season with additional salt and pepper according to your taste. Serve immediately or store in an airtight container in the fridge for up to 3 days.