Shrimp and Chorizo Paella

Even before I traveled to Spain in 2019, one of my favorite dishes has been paella. The creamy rice infused with saffron and garlic, accented by lemony seafood and the fat and spice of chorizo, is a flavor explosion.

Many moons ago I watched Rachael Ray make paella in 30 minutes and copied her recipe using chicken tenders, mussels, shrimp, and chorizo. Over the years though, I’ve readapted it several times to make it even easier using ingredients I had on hand or liked better.

The Shrimp and Chorizo Paella recipe below can easily be made vegetarian by using vegetable broth and swapping out the shrimp and chorizo for white beans and soyrizo.

What Rice Should You Use for Paella?

If you can find paella rice (try World Market), it is best to use. It cooks quickly because it’s short-grained and it has a softer texture than brown rice.

If you can’t find paella rice, you certainly can use any short grain rice you have on hand. In fact, I did half paella rice and half short grain brown rice last time I made it. I let the rice cook about 10 minutes longer to account for the tougher texture of the brown rice, and it was delicious.

Nutrition of Paella

Nutritionally, paella is rich in vegetables, and therefore fiber.

It’s also teeming with:

• antioxidants from the herbs and spices

• B vitamins and iron from the rice

• protein from whatever sources you choose

Paella is naturally gluten-free and free of dairy, nuts, tree nuts, fish, eggs, and sesame. Depending on the proteins you use, it can be made without soy and shellfish.

Traditional Valencia paella is cooked in a large paella pan over an outdoor fire. Versions of paella may use mussels, shrimp, and chorizo for a seafood dish. Black or "Negra" paella uses squid ink in the seafood version for a black appearance and saltier flavor.

I've also seen a land versions with chicken or rabbit and sausage (kielbasy also works in place of chorizo).

Vegetarian versions of paella get that spicy, fatty flavor from soyrizo while adding in more veggies like asparagus, artichokes, beans, mushrooms, and any others the cook enjoys.

Storage of Paella

Paella can be stored in a covered container for up to 5 days in the refrigerator. It can be reheated in a pan on the stove or scooped out into individual portion sizes and heated in the microwave for about 45 seconds. Re-garnish with fresh parlsey, scallions, and lemon wedges.

Shrimp and Chorizo Paella

Yield: 6 large servings

Prep Time: 45 minutes (overlaps with rice cook time)

Cook Time: 45 minutes (overlaps with prep time)

Total Time: 1 hour 15 mins.

Ingredients

• 1 tsp saffron threads

• 1 lb peeled and deveined shrimp

• 1 red pepper (or jarred roasted red pepper slices)

• ¾ of a red onion (yellow onion is fine, too)

• 6 Tbsp extra virgin olive oil

• 3 cloves garlic

• ½ tsp red pepper flakes- (LEAVE OUT IF YOU DON'T LIKE SPICY FOODS)

• 2 cups paella rice (or white or yellow short grain rice)

• 1 bay leaf

• 1 quart low-sodium chicken (or vegetable) broth

• 4 sprigs thyme

• 1 link of chorizo (or soyrizo), roughly chopped

• 1 cup frozen peas

• 1 lemon

• ½ cup green olives

• ¼ cup Italian flat-leaf parsley (for garnish)

• 4 chopped scallions (for garnish)

Directions:

Prep Ahead:

1. Soak saffron threads in a 1/2 cup of water for at least an hour or as long as overnight.

2. Defrost shrimp in a bowl of water in the fridge overnight. If you didn’t do this, you can put the shrimp in a colander and gently run cold water over them to defrost while you prep your paella.

3. Slice a red pepper in half. Removed the veins and broil in the oven at 500° for 10 minutes or until blackened. Cool off in the fridge before peeling off the skin and slicing into thin strips.

4. Dice onion and set aside in a bowl.  

5. Dice onion and set aside in a bowl.

6. Wash and chop the parlsey and scallions and set aside.

Begin to Cook:

1. Preheat a paella pan or large and deep sauté pan over medium heat. Add half the oil.

2. Chop garlic and add to the pan. Add red pepper flakes and stir about 2-3 minutes.

3. Add rice, strained saffron water, and bay leaf to the pan and stir.

4. Slowly begin pouring the broth into the pan, let it absorb a few minutes, and add more. Keep stirring and adding more broth until it’s gone.

5. Add thyme sprigs.

6. Bring broth to a boil, then turn low to simmer. Cover pan with lid or foil and let it cook on low about 20 mins.

7. In the meantime, heat a separate sauté pan and add some oil.

8. Add the onion, chorizo, and frozen peas to the new pan.

9. After about 5 minutes, add the shrimp and let them cook about 3 minutes while zesting the lemon over the shrimp. (For extra lemon flavor, squeeze half the lemon over the shrimp as well and reserve the other half of the lemon to garnish your plates.)

10. Pull the bay leaf and thyme sprigs out of the rice pan with tongs. (They will be hot!) Discard.

11. Add the shrimp, veggies and chorizo to the rice pan and stir. Top with green olives, scallions, and parsley.

12. Serve with lemon wedges and crusty bread, if desired.