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Spanish Rice Dish Paella Recipe ‐ This simple Shrimp and Chorizo Paella is easy to make, has classic paella ingredients with all Spanish flavors. Feed and impress a crowd with this paella recipe!
This post was originally published on April 17th, 2016. It was updated March 2nd, 2018
Shrimp and Chorizo Paella
I have been working on this Shrimp and Chorizo Paella recipe for a little while, and I felt like it was time to share. Ever since I studied in Spain, I have been wanting to make Paella. Even though the region I lived in wasn’t particularly known for their Paella, they still had an excellent variety to choose from for those who wanted to sample this classic Spanish dish.
What is Paella?
Paella is a rice dish from Spain, originally from the Valencia region. Paella is named after the word “paelle” which means “pan”!
How to make Paella
For some reason I was very intimidated by Paella, and I never quite got around to making it until now. I wanted to figure out how to make paella from scratch, using all the traditional spices.
Spices in Paella
It took a few trial runs, but the last time I made this Shrimp and Chorizo Paella I was happy with the results. Saffron and smoked Paprika are definitely necessary.
The best rice for Paella
It does help to get the right kind of rice and make sure to use the right amount of liquid. I was able to find some Spanish paella rice (redondo rice, or bomba rice) but it can be hard to find. The preferred kind of rice is a short grain white rice, so Arborio is the next best thing if you can’t find paella rice. Be sure you read the packaging and use the amount of liquid that is recommended.
Paella Ingredients
Because Paella has been a very popular dish all throughout its history, it went through a lot of adoption and adaptation. There is no one true traditional Paella list of ingredients. But at a minimum you need the following:
- Rice – Bomba rice (arroz bomba) or arroz redondo, but if you can’t find those, try Arborio, another kind of short grain white rice
- Saffron – This potent vibrant spice has been in Paellas since day one
- Smoked Paprika – to impart the smoky flavor one would get from cooking on a wood fire
- Protein – Really, anything goes, but in this case we will use Chorizo and Shrimp. Spanish chorizo is extra smoky so it complements the smoked paprika
- Liquid – Some kind of stock, in this case chicken stock
- Anything else you want! Beans are a popular ingredient even though I am not using them in this Paella recipe
I wanted to put shrimp and chorizo in my paella recipe because that seemed to be closest to the kind I ate in Spain even though the traditional Valencia Paella is never made with chorizo. Of course the seafood paella usually had mussels, clams, squid, shrimp and fish, but I wanted to keep it on the simple side so I just used shrimp. You can use any kind of meat or seafood that you would like, or even skip the meat altogether.
The hardest part was keeping the bottom from burning. This is partially because I have an electric stove (I would prefer gas) and partially because the pan I used was a bit thin. If you are using an electric stove, be sure to keep the heat on low and keep an eye on it to watch for burning, and also try to choose a pan with a thicker base for better heat distribution.
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Shrimp and Chorizo Paella
Ingredients
- 2 tablespoons olive oil
- 1.5 cups bomba rice or Arborio* Paella rice
- 3 cups chicken stock
- 1 onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads 2 pinches
- 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 raw shrimp
- fresh chopped parsley
Instructions
- 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.
- Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
- Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
- Add the rice and stir fry until the rice is completely coated with the oil and spices.
- Stir in the stock. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add in the sliced chorizo and cook for about 5 more minutes.
- 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.
- Sprinkle parsley on top and serve.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Who knows? When I lived in Spain , I was taught that the bottom of Paella was supposed to burn.
Hi Meghan. Can’t wait to try this receipe in thanksgiving. Can you tell me the max amount of rice that can be used in the 13 inch pan?
Hi Sally – sorry for the delayed response, we have been moving into a new home this weekend. I used a 13 inch pan for this recipe and it was pretty full so I don’t think I would use more rice than the recipe calls for here. If you need more, you could always double the recipe and use two pans – or you could make two different kinds of paella! This is such a fun idea for Thanksgiving, I hope you all love it!
Made this last night for my grandkids 7 -9 and it was great.
So glad you all enjoyed it Thomas!
Delicious and easy! I used Arborio rice and with it needed a bit more chicken broth- about 1/2 c. Also- with arborio rice, it takes a little longer to cook- add 10-15 minutes. I used linguisa. My family loved it- it’s a keeper- thanks!
Yay! Thanks for the tips, Maria!
This was so delicious! I browned the chorizo slices at the beginning (and cooked the onion in the leftover fat) and added red bell pepper slices and frozen peas at the end, but otherwise followed exactly (except reducing the hot pepper flakes to just a pinch). My 11 year old loved it too! Thanks for a great recipe!
Yay! So glad you loved it Rose! Love those additions!
This looks so good. I want to try it but have a silly question – do you cook the rice separately or add it uncooked to the dish?
Hi Debi – nope, you don’t cook the rice before – it cooks in the pan! I hope you love it!
My question exactly! I’ve been reading all the comments trying to find out the answer. Planning to make this today with the addition of peas.
Hi Tika – you don’t cook the rice before.
Loved it!! I used Silva Portuguese sausage. Aka linguica..couldn’t find the one from the next country over lol but it turned out great with the aborrio rice and 21-25 count shrimp. Will do again!
Wonderful! So happy to hear that!
Hi, what’s the paella pan size you used?
Hi Marie – I used a 13 inch pan that is about 2 inches deep.
Made it tonight. Fantastic. Only problem was my chorizo was too spicy. I put boneless chicken thighs in as well. I will make this again.
So glad you loved it Carolyn!
Tasted really good! Would definitely make it again!
Yay! So glad to hear that, thanks Katy!
Is the raw shrimp supposed to be cooked or uncooked!?
Hi Kate – Raw shrimp is uncooked.
Delicious and easy to make. I used Arborio rice and Salvadoran Chorizo. My family liked it as well.
Hi Carissa – so happy you and your family liked it!
I just made this last night, after returning from Spain two weeks ago! I used Arborio rice, Silva Spanish Chorizo, and Key West Peeled and Deveined Tailless Shrimp (slightly small, but it was the only raw shrimp I could find).
I had to add about 1/2 cup extra chicken stock, I think because Arborio might absorb more than the Redondo or Bomba? At certain points I covered the pan, because I was worried about the liquid absorption…so I’m not sure I was supposed to do that.
It turned out VERY spicy!! Overall, my guests really liked it, and even my 9 year old daughter ate the rice (didn’t like the protein choice). They suggested that I tone down the red chile flakes next time, and use bigger tail-on shrimp. I will definitely use this recipe again and see if I can find the preferred rice and shrimp…or maybe go vegetarian. It was much easier than I anticipated. Thank you for sharing!!
Hi Sarah – I’m so happy your guests loved it! The spiciness factor is very personal, so absolutely adjust that to taste! You can also use it with almost any protein, or vegetarian as you mentioned. Thanks for your comment!
Just got done having a BOWL OF THIS delicious pAELLA. I DIDN’T HAVE Arborio RICE, SO I USED JASMINE RICE INSTEAD. I DIDN’T HAVE CHORIZO, SO I useD kielbasa. IT WAS REALLY GOOD, I LOVED THE SMOKEY FLAVOR, BUT I’M NOT SURE WHY I CAN’T CAPITALIZE ANYTHING IN THIS BOX.
Hi Hilda, – yay, so glad you enjoyed the recipe! Sorry about the caps lock, I am working on getting that fixed.
I bought chorizo on sale and was looking for a recipe to make it with. Came across yours and will be making it tonight along with creamed corn cake and crab/parmesean stuffed squash. i’m so excited!!
Hi Josi – Yay! I hope you loved it!
it was good, though a little salty which is likely because I had Mexican chorizo? Also, I didn’t have saffron, so just did without it. The shrimp and rice were divine though – thanks so much for sharing your recipe!
Looks fabulous! Ive never made paella before so pardon my ignorance, but do I cook the rice before putting it in the pan with everything else, or is there enough liquid in the dish to cook the rice? Thanks!
Hi Sharon – no, you don’t need to cook the rice before hand, it cooks in the pan with the liquid. Thanks for your question, I will update the recipe to make it more clear. I hope you enjoy it!
I love paella and this recipe is amazing! my family lived in El Rubio near Estepa in Andalusia for a few years and I always struggle to recreate the proper flavour until now!
I usually also add half a pepper (yellow orange or red) fry it off on a high heat so it’s a bit charred & add it in before the chorizo.
I like to cook it around 20-30 mins longer and add probably 1 cup of white wine (I’m also drinking it at the time so my measurement may be off!!) the rice soaks it up really well no need to add more rice & it adds an extra flavour. I’m sure for some people this would mean the rice is overlooked but for me it’s like buying a bowl of it from the market when it has been cooking for hours ☺️
Hi Becky, I am so glad you love it! I love the idea of adding wine, I will have to try that next time!
Cannot wait to make this for our Sunday Family dinner tomorrow! So glad I found your blog! Now I have it flagged as a favorite and am pinning many recipes to make! So excited!
Yay! So happy to hear that Tammy, I hope you and your family love it!
Ended up making it last night and OMG!!!! It was delicious and a huge hit! I doubled the recipe , served with a good crusty bread. Enough for lunch today and take home for my daughter and son-in-law. Definitely a keeper and won’t change a thing!
Tammy – Yay! Thank you so much for letting me know, I am so glad that you loved it!
Oh, paella…. I did not realise until now how much I need to make one! Chorizo and shrimp… such a great combo. Love the recipe!
Thank you so much Katrin!
Our Kroger is running a regional food thing right now, and they are just finishing up Spain. They have Paella pans and kits on sale and I was thinking about getting one because I love to eat it but not to make it. It always seemed so hard. Thanks for making it easy:)
Jennifer, I worked with them on the Tase of Spain thing! I tried out the paella kit, it is really good, and you can just add your protein. Or you can make it from scratch. I found the Paella rice through their Taste of Spain promo (here in the PNW our Kroger affiliate is called Fred Meyer). Hope you like it!