Shrimp and Chorizo on top of saffron rice
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5 from 1 vote

One-Pot Shrimp and Chorizo Rice

This wonderful twist on paella will have you looking at rice dishes in a whole new light!
Course Main
Cuisine Spanish
Keyword easy dinner, rice, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1101kcal
Author Erren Hart of Erren's Kitchen


  • 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 long-grain rice
  • 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.


Calories: 1101kcal | Carbohydrates: 89g | Protein: 57g | Fat: 49g | Saturated Fat: 16g | Cholesterol: 344mg | Sodium: 2349mg | Potassium: 935mg | Fiber: 1g | Sugar: 5g | Vitamin A: 245IU | Vitamin C: 7.3mg | Calcium: 201mg | Iron: 5.3mg