This Easy Paella recipe is made with Shrimp and Chorizo. It’s a great one-pot meal that is simple and full of flavor.
Love Paella inspired dishes? Check out my Chicken and Chorizo Paella.
This is one of my very favorite recipes. It’s on regular rotation at my house. I’m a huge fan of paella, but like most people, I don’t always have time or budget to make traditional Paella that’s packed with expensive shellfish and takes hours to cook.
Why This Recipe Works
- Steeping saffron in the stock draws out its deep color and flavors.
- Using fresh aromatics like garlic and onion gives big flavors to this quick-cook dish.
- Using Fresh Shrimp gives the dish the seafood taste expected in Paella.
- Using good quality, Spanish Chorizo packs the recipe with Mediterranean spices.
What is Paella
Paella is a flavorful rice dish originally from Valencia, Spain (although it’s also found in Portuguese cuisine). Traditionally, it takes about two hours to cook and consists of meat, sausage, seafood, and it’s flavored with spices and saffron.
Paella Made Easy
If you love Paella, you’ll love this easy take on the classic dish. It has all flavors traditional Paella has by using shrimp, Spanish Chorizo, and Safron in the rice.
This one-pot dish is an easy weeknight supper that is going to knock your socks off! If you love Spanish inspired recipes, you’re going to love this dish!
Don’t have fresh shrimp? Use frozen cooked shrimp by throwing them in at the end and heat until defrosted.
For this dish, I use Spanish, Dried Chorizo which is a richly spiced, hard cured pork sausage (not to be confused with fresh, raw Mexican chorizo). It’s intensely flavored with spices like smoked paprika and garlic that comes in mild and hot varieties.
It’s found in most supermarkets with the other cured meats or online on Amazon (#paidlink).
If you can’t find it, you can use Mexican chorizo, but be sure to cook it thoroughly.
What Rice For Paella
Short grain, parboiled rice or Arroz Redonda rice work best for traditional paella.
This recipe called for parboiled rice as it’s easiest to find. If you chose to use Arroz Redonda, keep in mind that cooking times and liquid ratios may need to be adjusted.
How To Make Weeknight Paella
- Seep the saffron in hot stock to infuse.
- Fry the chorizo until it starts to brown its oils. Add the onion and cook until the onion has softened. Add the garlic and fry another minute.
- Sauté the shrimp until pink. Remove the shrimp from the pan and set aside.
- Add the wine and allow followed by the rice, paprika, tomatoes, and parsley. Simmer 15-20 or until the rice is tender.
- Add the shrimp mix to warm with the cooked rice and serve.
You can easily add Calamari rings, baby clams, scallops, or muscles to this dish. All cook quickly and they all bring different levels of flavor to the party!
- Can’t Find Saffron? Use a packet of Goya Sazon Con Azafran Seasoning as an alternative.
- This recipe calls for parboiled rice. All brands are different and may require different cooking times or ratios of liquid to rice. Check the package instructions and adjust accordingly.
Did you make this?
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Let’s Make Weeknight Paella
- 4 cups chicken stock
- ½ teaspoon saffron threads
- 2 tablespoons olive oil
- 14 ounces chorizo sausage cut into slices
- 1 large onion chopped
- 3 garlic cloves chopped
- 14 ounces raw shrimp cleaned
- 1 cup dry white wine
- 2 cups converted (parboiled)* white rice see recipe notes below
- 1 teaspoon paprika
- 1 canned chopped tomatoes (14oz)
- A good handful of fresh parsley chopped
- Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
- Heat the oil in a shallow pan on medium-high heat and fry the chorizo until it starts to brown and release its orange-colored oils. Add the onion and continue to fry until the onion has softened. Add the garlic and fry another minute.
- Add the shrimp and sauté until pink (about 2-3 minutes). Remove the shrimp from the pan and set aside.
- Add the white wine and allow to almost fully evaporate before adding the rice. Coat the rice with the other ingredients and then add the stock, paprika, tomatoes, and parsley. Bring to a boil before reducing the heat. Cover and leave to simmer 15-20 or until the rice is tender.
- Remove from the heat, add the shrimp mix to warm with the cooked rice and serve.
Tips + Notes
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Update Notes: This recipe was orginally published in 2014, but was updated with new photos and tips in 2020.