One-Pan Shrimp and Chorizo Paella

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant Spanish-inspired dish combining spicy chorizo and succulent shrimp with saffron-infused rice cooked in one skillet. This Spanish-inspired seafood recipe, ready in about 40 minutes, pairs extra virgin olive oil, Spanish chorizo, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove from heat, sprinkle with 2 tbsp chopped fresh parsley, cover and let rest for 5 minutes. Serve with lemon wedges.