Description
This Weeknight Paella recipe brings the rich, smoky flavors of traditional Spanish paella to your stovetop in just 40 minutes. Featuring cooked smoked Spanish chorizo, succulent shrimp, vibrant peas, and aromatic saffron-infused Arborio rice, it’s a perfect one-pan meal that’s both hearty and impressively simple for any weeknight dinner.
Ingredients
Scale
Meat and Seafood
- 5 ounces cooked smoked Spanish chorizo sausage, cut into 1/2-inch rounds (dried and cured kind, NOT Mexican chorizo)
- 1 pound medium shrimp, thawed if frozen, peeled and deveined, tails on or off
Produce & Aromatics
- 1 medium sweet onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 1/2 cup frozen peas, thawed
- 2 tablespoons finely chopped parsley
Pantry Items & Spices
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil (additional for cooking)
- 2 tablespoons tomato paste
- 3/4 teaspoon paprika (sweet or smoked)
- 2 teaspoons kosher salt (not table salt)
- Few turns freshly cracked black pepper
- Pinch of saffron threads
- 1 1/2 cups Arborio rice
- 3 1/2 cups low sodium chicken stock
Instructions
- Heat oil and cook chorizo and onion: Heat the olive oil in a 12 to 14-inch paella pan or large stainless-steel skillet over medium-high heat. Once hot, add the sliced smoked Spanish chorizo and the cut onion wedges. Cook them together until the chorizo is browned and fragrant and the onions become tender, about 3 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and cook for 30 seconds until it releases its aroma. Then add the tomato paste and cook it until it fully combines with the mixture, enhancing the depth of flavor.
- Add spices and rice: Sprinkle in the paprika, kosher salt, freshly cracked black pepper, and saffron threads. Stir well to distribute the spices evenly. Add the Arborio rice next, stirring to coat each grain with the flavorful mixture.
- Add broth and bring to a boil: Pour in the low sodium chicken stock and bring the mixture to a rolling boil. Gently press down the rice with the back of a spatula to spread it evenly. Reduce heat to low and let it simmer undisturbed for 15 minutes until the rice is just under al dente and the liquid partially absorbed.
- Add shrimp and peas: Carefully fold in the shrimp and thawed peas, distributing them evenly across the pan. Continue cooking for another 10 minutes, allowing the shrimp to cook through and the rice to absorb the remaining liquid completely.
- Serve: Once the shrimp are opaque and the rice is tender, remove from heat. Sprinkle the finely chopped parsley over the top and serve the paella immediately to enjoy its vibrant flavors and textures at their best.
Notes
- Use authentic Spanish smoked chorizo (dried and cured) for a deep smoky flavor; avoid Mexican chorizo.
- Do not stir the rice after adding the broth to allow a socarrat (crispy bottom) to form.
- Adjust salt to taste based on the sodium of your chicken stock.
- For additional protein, you can add mussels or clams along with the shrimp.
- If saffron is unavailable, substitute with turmeric for color though flavor will differ.
