Roasted Shrimp and Chorizo Paella

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant Spanish-inspired rice dish with smoky chorizo, roasted shrimp, and bright saffron-infused rice. This Spanish-inspired seafood recipe, ready in about 55 minutes, pairs extra virgin olive oil, Spanish chorizo, large shrimp 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Step 7: Remove from oven, sprinkle 1/4 cup chopped fresh parsley and 1 tsp black pepper. Serve with lemon wedges.