Roasted Shrimp and Chorizo Paella
A vibrant Spanish-inspired rice dish with smoky chorizo, roasted shrimp, and bright saffron-infused rice. This spanish-inspired seafood ready in about 55 minutes pairs extra virgin olive oil, peeled and deveined large shrimp, finely chopped medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 3 tbsp extra virgin olive oil
- 6 oz, sliced into 1/4 inch rounds Spanish chorizo
- 1 lb, peeled and deveined large shrimp
- 1, finely chopped medium onion
- 1, diced red bell pepper
- 3 cloves minced garlic
- 1 1/2 cups paella rice (Bomba or Arborio)
- 4 cups, warmed chicken broth
- 1/2 tsp, steeped in 2 tbsp warm water saffron threads
- 1 tsp smoked paprika
- 1 cup, drained diced tomatoes
- 1/4 cup chopped fresh parsley
- for serving lemon wedges
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 425°F. In a large oven-safe skillet or paella pan, heat 3 tbsp olive oil over medium heat. Add 6 oz sliced chorizo and cook for 4-5 minutes until browned and fragrant. Remove chorizo and set aside.
- Step 2: Add 1 lb peeled shrimp to the pan and roast uncovered in oven for 5-6 minutes until pink and just cooked through. Remove shrimp and set aside.
- Step 3: Reduce heat to medium on stovetop. Add 1 finely chopped onion, 1 diced red bell pepper, and 3 minced garlic cloves to the pan. Sauté for 5 minutes until softened.
- Step 4: Stir in 1 1/2 cups paella rice, 1 tsp smoked paprika, and 1 1/2 tsp salt. Toast rice for 2 minutes while stirring.
- Step 5: Add 4 cups warm chicken broth, 1 cup drained diced tomatoes, and saffron with its steeped water. Stir gently to combine. Bring to a simmer, then cook uncovered over medium heat for 15 minutes without stirring.
- Step 6: Scatter reserved chorizo and roasted shrimp evenly over the rice. Transfer pan to oven and bake for 10 minutes until liquid is absorbed and the top is slightly crispy.
- Step 7: Remove from oven, sprinkle 1/4 cup chopped fresh parsley and 1 tsp black pepper. Serve with lemon wedges.
Frequently asked questions
How long does Roasted Shrimp and Chorizo Paella take to make?
Total time is about 55 minutes (20 min prep + 35 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 Roasted 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 Roasted 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 Roasted 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 Roasted 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.
