One-Pan Shrimp and Chorizo Paella
A vibrant Spanish-inspired dish combining spicy chorizo and succulent shrimp with saffron-infused rice cooked in one skillet. This spanish-inspired seafood ready in about 40 minutes pairs extra virgin olive oil, sliced Spanish chorizo, finely chopped small onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp extra virgin olive oil
- 4 oz sliced Spanish chorizo
- 1 finely chopped small onion
- 1 diced red bell pepper
- 3 minced garlic cloves
- 1 cup short grain rice
- 1 tsp smoked paprika
- 1/4 tsp saffron threads
- 2 1/4 cups chicken broth
- 12 large shrimp peeled and deveined
- 1/2 cup frozen peas
- 2 tbsp chopped fresh parsley
- for serving lemon wedges
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 oz sliced Spanish chorizo and cook for 3 minutes until it releases its oils and starts to brown.
- Step 2: Add 1 finely chopped small onion and 1 diced red bell pepper; sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1 cup short grain rice, 1 tsp smoked paprika, and 1/4 tsp saffron threads; stir to coat rice with the oil and spices.
- Step 4: Pour in 2 1/4 cups chicken broth, bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes without stirring.
- Step 5: Nestle 12 large peeled and deveined shrimp and 1/2 cup frozen peas into the rice; cook another 5 minutes until shrimp are opaque and rice is tender.
- Step 6: Remove from heat, sprinkle with 2 tbsp chopped fresh parsley, cover and let rest for 5 minutes. Serve with lemon wedges.
Frequently asked questions
How long does One-Pan Shrimp and Chorizo Paella take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Shrimp and Chorizo Paella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pan Shrimp and Chorizo Paella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Shrimp and Chorizo Paella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Shrimp and Chorizo Paella?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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