Sautéed Shrimp and Chorizo Paella with Saffron Rice
A vibrant Spanish-inspired paella combining sautéed shrimp and smoky chorizo over fragrant saffron-infused rice. This spanish-inspired seafood ready in about 45 minutes pairs extra virgin olive oil, Spanish chorizo sausage, 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 sausage
- 12 pieces, peeled and deveined large shrimp
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3, minced garlic cloves
- 1 1/2 cups short-grain rice (such as bomba)
- 3 1/4 cups, warmed chicken broth
- 1/2 tsp, soaked in 2 tbsp warm water saffron threads
- 1 tsp smoked paprika
- 1/2 cup frozen peas
- 2 tbsp, chopped fresh parsley
- for serving lemon wedges
- 1 1/2 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large wide skillet or paella pan over medium-high heat. Add 6 oz sliced Spanish chorizo and sauté for 4 minutes until browned and fragrant; remove and set aside.
- Step 2: In the same pan, add 12 large peeled and deveined shrimp, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2 minutes per side until pink and opaque; remove and set aside with chorizo.
- Step 3: Add remaining 1 tbsp olive oil, 1 diced medium yellow onion, and 1 diced medium red bell pepper to the pan; sauté for 5 minutes until softened.
- Step 4: Stir in 3 minced garlic cloves and 1 1/2 cups short-grain rice, cooking for 2 minutes until rice is lightly toasted.
- Step 5: Pour in 3 1/4 cups warm chicken broth combined with 1/2 tsp soaked saffron threads and 1 tsp smoked paprika; season with 1 tsp salt and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 15 minutes without stirring.
- Step 6: Scatter 1/2 cup frozen peas evenly over the rice and nestle the cooked chorizo and shrimp on top; continue cooking for 5 minutes until rice is tender and liquid absorbed.
- Step 7: Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges.
Frequently asked questions
How long does Sautéed Shrimp and Chorizo Paella with Saffron Rice take to make?
Total time is about 45 minutes (15 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 Sautéed Shrimp and Chorizo Paella with Saffron Rice?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sautéed Shrimp and Chorizo Paella with Saffron Rice?
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 Sautéed Shrimp and Chorizo Paella with Saffron Rice 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 Sautéed Shrimp and Chorizo Paella with Saffron Rice?
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.
