Shrimp and Chorizo Paella with Saffron Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A classic Spanish paella with succulent shrimp, spicy chorizo, and fragrant saffron-infused rice cooked to perfection in one pan. This spanish-inspired seafood ready in about 45 minutes pairs extra-virgin olive oil, peeled and deveined medium shrimp, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pieces Spanish chorizo
• 1 lb, peeled and deveined medium shrimp
• 1 medium, finely chopped yellow onion
• 1, diced red bell pepper
• 3 cloves, minced garlic cloves
• 1 1/2 cups short-grain rice (such as Arborio or bomba)
• 4 cups, warm chicken broth
• 1/2 tsp, soaked in 2 tbsp warm water saffron threads
• 1/2 cup, drained diced tomatoes
• 1/2 cup frozen peas
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Heat 3 tbsp extra-virgin olive oil in a large wide skillet or paella pan over medium heat. Add 6 oz sliced Spanish chorizo and cook for 4 minutes until browned and fragrant, then remove and set aside.
2. Step 2: Add 1 lb peeled and deveined medium shrimp to the pan and sauté for 2 minutes per side until pink and just cooked through. Remove and set aside with chorizo.
3. Step 3: Add 1 medium finely chopped yellow onion and 1 diced red bell pepper to the pan. Cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Add 1 1/2 cups short-grain rice and toast for 1 minute, stirring frequently. Pour in 4 cups warm chicken broth, 1/2 tsp saffron threads soaked in 2 tbsp warm water, 1/2 cup drained diced tomatoes, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir once, then reduce heat to medium-low and simmer uncovered for 15 minutes without stirring.
5. Step 5: Scatter 1/2 cup frozen peas over the rice, return the cooked chorizo and shrimp to the pan, and cook for an additional 5 minutes until the rice is tender and liquid absorbed.
6. Step 6: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the top, and serve with lemon wedges.