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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.
My whole family LOVES this (that never happens!!) and I’ve lost count of my visitors that have asked for the recipe. Super easy and sooo yummy. I have made it with chicken, chorizo, shrimp or a combo of those and it is awesome.
Oh yay, I’m so glad to hear that! Thanks so much for leaving a comment!
Pretty much followed to a T but did add in a splash of white wine. It was AMAZING!!
I’m so glad you loved it!
Fantastic recipe. I precooked the chorizo and even used a spicy smoked sausage on other occasions. Highly recommend
So happy you loved it!
Great flavor but not so authentic. In Spain they aim to make the bottom crunchy. It even has a name, socarrat.
Try it sometime.
Also if you can’t find chorizo in the provinces, like here, Zatarains andouille works in a pinch. I fry it first.
I used smoked kielbasa as a substitute. Came out great!
So glad you liked it!
I did 3 cups of chicken broth and 2 cups of yellow rice. Turned out amazing. Loved the recipe and super easy.
So glad you loved it!
I used “paella rice” that we found — 2.5 c dry and 8 c broth (chicken-better than bouillon, omitted salt from recipe). It took longer to cook and I ended up covering the paella pan with tinfoil after turning off the heat for about 10 minutes until all of the broth was absorbed. This was my first time making Paella and it was totally delicious!! The spices were perfection.
I’m so happy you loved it Alana!
We absolutely love this recipe. My boyfriend asks for it quite frequently and stocks up on paella rice every time he goes to the store so I can make it for him lol.
I add mushrooms and red pepper as well. We also just use the rice that has saffron in it already for cost purposes. This recipe is definitely a family favorite!
I’m so glad to hear you love it!
I’ve never made paella before, honestly I’ve never eaten it before. This was so good, my family loved it. I was missing a couple of ingredients and had to make an adjustment or 2 but it was amazing. Thank you.
Yay, so glad you loved it Jenny!
This was excellent, and I will definitely be making it again. I will also try some other protein choices, but the shrimp and chorizo was sooo good! Thank you for a great recipe!
So glad to hear that Steve!
My go to Paella recipe. Have made several times. I use 2 chili arbol and it really pays to get some good saffron and smoked paprika. I get Moroccan saffron from the Atlas Mountains – can find on Amazon. I use sweet smoked paprika from Spain – get at Cost Plus world market. Have done both Bomba rice and Arborio and both work well. Spanish chorizo makes it the most authentic but if you use the good spices for flavor then any smoked sausage will work and flavor will be there.
Thanks Meghan for great base recipe that you can tailor as you like.
Thank you Steve – I am so happy you love the recipe!
This is the best!My son has made this several times for us, my 91 year old Dad loves this.
I am so happy to hear that!
Delicious and relatively easy! I used very low gas heat and moved the pan around a few times so no burning problem. I did cover it for about the last 5 minutes so the shrimp would cook through.
Wonderful! So glad it was a hit!
This recipe has so much more flavor than other paella I’ve tasted in the past. I did order special Spanish chorizo and saffron from Spain, both through Amazon. The only thing I added was a can of stewed tomatoes (not the juices, just the tomatoes), which we loved.
So happy you loved it Heather!
This was delicious. I added a Nora Pepper to enhance the flavor. Wish I had some monk fish and fish stock, but in a pandemic I have to use what is in my pantry and this worked perfectly. Thanks for the recipe!
I’m so glad you loved it Kara!
Great recipe! I adjusted slightly by adding the recommended white wine and a twist of my own, sauteed scallops.
That sounds amazing, I love scallops!
Delicious. I threw in some peas, mussels, and hard boiled egg. Dont be afraid to burn the bottom a bit. The Socarrat is the dessert! Gracias!
Wonderful! So happy you loved it Dave!
Missing some red pepper strips and peas, which I think is (maybe) traditional.. Made this using Calrose rice for weeknight meal (did not want to waste Bomba Rice). Also grated half a leftover beefsteak tomato and used some leftover pasta sauce I had in the fridge instead of tomato paste. Did not skimp on the saffron or pimenton. My paella pan is 16 inches, so too big for three of us Used 12 inch Lodge cast iron Came out great. Thanks for posting.
So glad you loved it Paul!
My fiance and I made this tonight and it as Amazing! We went to Spain about 2-3 years ago and had paella there and this was as close as it gets. We both loved it. We may add more seafood next time, but this was a great and simple to follow recipe as a first time paella maker.
I’m so happy to hear that Ashley!
I love paella and am cooking up your recipe right now. No saffron, so I’m substituting with a pinch of cumin and a pinch of coriander. Smells so good in here and tastes even better.
So glad to hear that Susan!